On 21 Sep 2005 14:31:40 -0700, Sheldon wrote:

>
> sf wrote:
> > On Wed, 21 Sep 2005 02:44:26 GMT, Phred wrote:
> >
> > > G'day mates,
> > >
> > > My "traditional" salad (i.e. the only one I ever make for myself)
> > > consists of chopped lettuce (strips about... lemme see, better
> > > translate... 3/8" to 1/2" wide by 1/2" to 1" long, cut with a knife)
> > > and the other usual ingredients for a tossed salad (chopped tomato and
> > > onion, grated carrot, diced spuds, sometimes chopped hard boiled eggs,
> > > and so on). So when someone says to use "torn lettuce" I'm left
> > > wondering how much it should be torn.
> >
> > I tear Bibb/Butter lettuce, but I chop Romaine.
>
> With an oriental dressing I like romaine finely shredded, for a
> sieze-her I use the smaller inner leaves whole, for tossed with a
> creamy dressing I tear the green off the ribs, the ribs make a nice
> cooks treat with whatever dip is going, clam is my fav. I grow my own
> romaine... yoose would be amazed at how huge they grow... 18" wide and
> 3' tall is normal, I kid you not. Romain is one of the easiest
> lettuces to grow... the trick is to start teh plants early in a cold
> frame and put them in teh ground as soon as therre's no chance of a
> hard frost... lettuce does not like hot weather, two days over 80ºF it
> starts to bolt.
>
You sound like a real gardener. My grandfather did that sort of thing
and my brother does it now.

<sniffle>
sf
feeling nostalgic