|Dave is cutting the logs, the son and brother in law are splitting and stacking.|
|Our oldest son and brother in law in front, my husband in the background. Hard, dirty work.|
At the end of the day they were tired, dirty and hungry. I made Cob Salads with grilled chicken and made them eat on the deck. No need to bring the woodpile in the house (or any part of it) any sooner than we really need to.
Cob Salad with Grilled Chicken
4 chicken breasts
3 heads of romain, chopped
4 hard cooked eggs, sliced
2 carrots, grated
4 oz. blue cheese, crumbled
6 strips bacon, fried until crisp and chopped
1 avocado, sliced
4 small Roma tomatoes (there were from my greenhouse *big smile*), sliced
Pound chicken breasts until uniform in thickness. Season with salt, pepper and other favorite seasonings (I like Mrs. Dash tomato-basil blend). Grill on med. heat until cooked through. Let rest.
Plate lettuce on 4 plates, dividing evenly. Top with carrot, blue cheese, avocado, egg, and bacon in stripes across top of salad. Slice chicken and place one chicken breast on top of each salad.
Serve with blue cheese dressing or favorite dressing.
August 28, 2013 Daylight 15 hours, 2 minutes, 2 seconds Temp. H 61/ L 46°F