By Teri Cayton
The Parsons Advocate
I have come across another first in my life. No too long ago I told you about seeing the otter on my way to work and the other morning I saw a deceased animal along side the road and I feared it was said otter. It had a very dark pelt and rather large in size. I knew it was not a groundhog so curiosity got the better of me and I had to stop and investigate.
Low and behold it was a very large beaver, yes, another aquatic animal in the same vicinity as the otter. Of course, they both depend on water but the otter is a meat eater and the beaver is not. I was so sad to see it had been killed and that was my first encounter with such animal. I had not even seen one in a zoo.
Again, my curiosity is piqued to the point that I am going to have to stop and see what body of water is over the hill from view. There is a concrete plant located where these animals have been spotted and I just wonder if a large pond has been established for that purpose.
Momma Said, “Build it and they will come.”
These animals are usually back from civilization and it is hard to believe that they have come to live so close to humanity. The world is changing and not for the better I am afraid. We have encroached so far into nature that the animals are running out of places to live. If that day comes it will be a sad one indeed.
Italian Grinder Salad
INGREDIENTS For the Salad
- 1 head iceberg lettuce, finely chopped
- 1 cup cherry or grape tomatoes, halved
- 1⁄2 cup red onion, thinly sliced
- 1⁄2 cup pepperoncini, sliced
- 1⁄2 cup black or Kalamata olives, sliced
- 1 cup Genoa salami, cut into thin strips
- 1⁄2 cup prosciutto or ham, cut into thin strips
- 1⁄2 cup pepperoni, cut into thin strips
- 1⁄2 cup provolone cheese, shredded or diced
- 1⁄4 cup Parmesan cheese, grated
- 1 cup croutons (optional, for crunch)
For the Dressing
- 1⁄2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1-2 tablespoons pepperoncini juice (adjust to taste)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon crushed red pepper flakes (optional, for a kick)
- 1 tablespoon grated Parmesan cheese
- Salt and freshly ground black pepper (to taste)
INSTRUCTIONS
- In a small bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, olive oil, garlic powder, oregano, basil, crushed red pepper flakes, and Parmesan cheese. Taste and season with salt and pepper. Set aside.
- In a large salad bowl, combine the chopped lettuce, tomatoes, red onion, pepperoncini slices, olives, salami, prosciutto, pepperoni, provolone, and Parmesan cheese.
- Pour the pepperoncini dressing over the salad. Toss until all ingredients are evenly coated.
- Sprinkle croutons on top if desired for extra crunch. Serve immediately, or let it chill in the fridge for 10–15 minutes to meld the flavors.