The Best Warm Spinach Salad

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            FOOD FUNNY
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Thanks to Jean Allred for this one:

How To Tell Someone Learned to Cook Online

10. They've been all over town trying to find a stove with
Ctrl-Alt-Del keys.

9. They complain that their office oven cooks four times as fast.

8. They won't open the top of the new $3000 fridge combo because
they're afraid of screen freezes.

7. They thinks AOL 9.0 with High Speed technology is just a fancy
term for a new microwave.

6. They keep interrupting your meal with suggestions for other things
you might want to eat BUT YOU HAVE TO TAKE ADVANTAGE OF
THEIR OFFER RIGHT NOW!

5. "These sausage links are broken. Nothing happens when I click on
them."

4. They can enter the kitchen and do simple tasks but need help from
their 15-year-old son to make any of the appliances work.

3. Every 10 minutes they throw everything away and start over
(Windows users only).

2. You get to taste the first course for free, but to continue eating
you need to provide a credit card number.

... and the #1 Way to Tell Someone Learned to Cook Online...

1. Step one of every recipe: Log onto http://www.worldwiderecipes.com
and type in "help."

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            TODAY'S RECIPE
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You remember that wonderful spinach salad your mother used to make
with the bacon pieces and hot bacon fat and vinegar dressing? Here is a
modernized version using heart-healthy olive oil and tart lemon juice
for a brighter flavor.

The Best Warm Spinach Salad

All recipes this week are adapted from "The Best Recipe" by the
editors of Cook's Illustrated Magazine. For more information about
this book, please see my original review at
http://www.worldwiderecipes.com/cookbooks.htm

1/2 lb (225 g) spinach leaves, washed, dried, and torn
into large pieces
1/2 lb (225 g) cremini or white mushrooms, thinly sliced
1/2 cup (125 ml) extra-virgin olive oil
3 cups (750 ml) stale French or Italian bread cut into
3/4-inch (2 cm) cubes
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
Salt and freshly ground pepper to taste

Combine the spinach and mushrooms in a large bowl. Heat the oil in a
large skillet over moderate heat and saute the bread cubes until
golden and crisp on all sides. Transfer to paper towels to drain.
Saute the garlic in the remaining oil until lightly browned, then
whisk in the lemon juice, salt, and pepper. Pour over the spinach and
mushrooms and toss. Serve immediately garnished with the croutons.
Serves 4 to 6.
Received on Tue May 25 20:22:21 2004