One of the things that I really don’t like is when I’ve cooked a beautiful meal and have my guys dragging through the door to announce they are too hot and too tired to even think about eating. It’s a drawback to cooking anything in August. I know, make a salad and call it a day, right? But there has to be more to a salad than chopped lettuce. And there is!
On the menu was a Mexican Cobb Salad with Nacho Chips. My guys knew we were having salad. When they came home from work, they paused in the kitchen, looking strangely at the cans and seasonings on the counter. You would think by now they would know we don’t do anything “ordinary” when we can go for extraordinary.
If you’ve ever been in Las Vegas in July or August, you can understand why this salad became a dinnertime favorite back in the day when Las Vegas was home. When it’s 125-degrees in the shade, the last thing you want to do is eat a heavy meal of any kind, let alone a HOT meal. Yet you still need to eat.