Either way, I’m pretty danged blessed.
My grandsons and their parental units have been on vacation in Phoenix for the past week and I have really missed them. I have missed them so much that tonight at work I almost hugged one of my patient’s four year old grandsons. I stopped myself just in the nick of time. But he was looking up at me with those inquisitive four year old eyes and was asking me questions about my work and reached out and started fiddling with the hem of my uniform top while we talked and there was something about him that felt so familiar, like he was one of my grandsons. It’s actually quite common for the four year olds to be interested in the things that they see me do at work. I have gotten some really great questions from some of them; one little boy even noticed when an IV had stopped dripping and called it to my attention.
My patients often ask me if it is okay if their grandchildren visit and I always give them an enthusiastic ‘YES’! It is amazing the effect that grandchildren can have on their grandparents. One day one of my patients was in a great deal of pain after just having both knees replaced. She was grinding her teeth and moaning, until two of her grandchildren walked into the room. “Oh my goodness,” she beamed. “Come here and let me see you! How many kisses do you want?” “Ten!” replied one of her smiling grandsons. My patient then threw her arms around her grandson, hugged him tightly and gave him ten loud, smacking kisses on his cheek. He laughed and told his grandmother about his day at school. For a few minutes her pain was forgotten because it was replaced with the joy of seeing her grandchildren.
As I think about it, I remember how my grandmother would look at me. Pure love and joy every time, even when she didn’t feel well. I always felt safe and comfortable when I was around her.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Famous and filling, Cobb Salad is nutrient dense and packed with flavor. Make the dressing first so that the flavors will have time to meld.
For the Salad Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Salad:
- 1 large head romaine lettuce, cut or torn into bite sized pieces
- 1/2 bunch watercress, stems removed
- 3 cooked chicken breasts, cut into bite-sized pieces (I cooked them in water seasoned with Johnny’s seasoning salt.)
- 8 slices bacon, cooked crisp and chopped
- 3 medium tomatoes, seeded and diced
- 4 eggs, boiled then diced small
- 2 avocados, medium diced
- 1/2-3/4 cup crumbled blue cheese, or to taste
For the Salad Dressing:
- In a small bowl, whisk together dressing ingredients. Allow flavors to meld while assembling the salad.
For the Salad:
- Toss romaine and watercress together. Place on serving dish to serve as a bed for the remainder of the ingredients.
- Place the remainder of the ingredients in strips across the top of the salad.
- Optional: if desired, all of the ingredients make be tossed together and served as a tossed salad.
- The dressing may be served on the side or drizzled over the salad just prior to serving.
- This is main course salad. Divide the ingredients between four individual wide, shallow serving bowls or dishes. Individual pasta dishes work well for this.
- If using the included salad dressing recipe, make it first before assembling the salad so that the flavors will have time to meld together. The dressing is quite full flavored and I found that a little goes a long way. However, depending on how many people are being served, the dressing recipe may need to be doubled, particularly if it is being served on the side.
Salad dressing recipe by Ellie Krieger at Food Network.