Back to improvisational cooking

After two days of not cooking (a wonderful meal at a Mexican restaurant one night, the next night a supper of burgers and corn dogs on the midway), we’re back in The Rattler again.

The Dear Man used the barbecue to put the finishing touches on some thick-sliced smoked pork hocks. I doctored up a packet of scalloped potatoes by adding little bunches of broccoli and then cooked it in the microwave, as tonight was definitely not an oven night.

The salad was a mix of Greek and Italian –- tomatoes and cucumbers and onions tossed in with a few spikes of romaine. The dressing was the last of some Greek roe spread (Taramosalata) mixed with olive oil and lemon. I sprinkled some garlicky crumbs and plenty of Parmesan over top. Maybe I'll have to call this Greco-Romano salad.