Well, we just got back from Nashville and I’m going to break down our trip, so I can remember it all. Bear with me, this is will be a little wordy!
DAY 1: You’ll never believe what happened. We are standing in line at the concert (Patrick Watson and Keane) and Angel is sees this transformer above us and says “You know, those old transformers blow up really easily” and we have a short side conversation about this transformer and go into the venue. Patrick Watson plays, which is phenomenal, and the main band comes on stage. 6 songs in, while playing “Silenced by the Night” the sound cuts off. The band finishes the song with the crowd singing, but after, they start looking around like they are confused. Turns out, the very same transformer caught fire! They had to cancel the concert and evacuate the building. Thank goodness we went around to the side of the buses though, Patrick and band were giving an impromptu concert and Angel got autographs from the band Keane. He even got a few words in there with the band! Not all was lost, but it will be forever known as the concert that was “Silenced by the Transformer”. Haha!
Considering all of the food that we ate this weekend, I thought I’d start the week out with a delicious chicken grilled Caesar salad. As we all know what goes into a Caesar salad, I’m just going to post the components that aren’t obviously Paleo: this dressing and our Croutons recipe (we already have Grilled Chicken, just leave off the BBQ). NOTE: You can omit the anchovy paste if you are vegan, but it won’t taste the same. Just thought you’d want to know. Also, if you want it to be a little thinner, just add a little more oil, we tend to stick to the lower end of that measurement.
Caesar Salad Dressing
1 Tbsp Anchovy Paste
2 Egg Yolks
¼ tsp Sea Salt
¼ tsp Pepper (fresh ground)
1 Tbsp Lemon Juice
2 Garlic cloves
2 Tbsp Paleo Mayo
1 Tbsp Stoneground Mustard
¼ – ½ cup Olive Oil (use less if you like the dressing thick)
* Parmesan Cheese – if you are a dairy eating Paleo-er
Blend all ingredients except the oil in a blender (or Bullet!) until thoroughly incorporated and smooth.
Slowly add the oil to emulsify. If you are using ¼ cup for a thick dressing, you don’t have to add it slowly, you can just add it all and blend again.