Dropped the kids off at the airport and it’s off to Hillstone be for us.
They put a new salad on the menu.
RUBY STAR SALAD
with crispy salmon, grapefruit, hearts of palm, avocado and classic vinaigrette .
They put a new salad on the menu.
RUBY STAR SALAD
with crispy salmon, grapefruit, hearts of palm, avocado and classic vinaigrette .
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What’s all this then 
I’ve never heard of such ridiculousness. Jam first then clotted cream?
Always clotted cream first. Then maybe jam.
But I’m American and a Hubby. So what do I know?
I’ll be looking into this though with my friend Julie. She’ll straighten this out.
@Tragicfarinelli
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That hummus comes from what used to be an amazing restaurant. Now, they just deliver hummus to grocery stores. Tiniest bit of texture for me, possibly garlic. Sad.
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I’m frowning at my phone here…
But the clotted cream is quite runny, so if you do that first you’ve nothing to adhere the jam to.
By putting jam first you can just blob the cream on top rather than spread.
As I write this I realise that you could just spread the cream and blob the jam in the same manner as I describe above 
X
Edit: I’m still thinking about this 5 minutes later 
X
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My grandmother came from the UK. I was no stranger to it, for sure (unlike that guy)!
There’s often something special about being a 1st-born American, only on my Father’s side.
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I don’t remember having runny clotted cream.
I kinda liken it to putting butter on toast first then jam.
I think my first scone was in Devon somewhere in 72 or 74. I didn’t care much for the scone. But I remember loving that clotted cream. I probably drowned it in clotted cream.
(Says this guy 
)
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Felt like I had to join in here, I might be in Sweden and I’m always using this instead of the real deal clotted cream since I’ve got a milk protein allergy.
But there’s only one right way to eat it, the Devon way. Clotted cream first, otherwise you get to much jam 
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OMG – my flight is booked 
That looks heavenly and my mouth is watering … hope you enjoyed!
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Okay runny is probably the wrong description.
Viscous ?!
I took a video but I can’t upload it. Maybe this screen shot illustrates it ?
I’ll post the scone recipe I use, never lets me down 
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XHopefully this works.
The scones need cooking for longer (for me anyway), around 15-18 minutes.
https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream
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Oh my goodness. So much yum! I made a slaw with lime vinaigrette that has red cabbage, sweet onion, carrots and serrano chile. Avocado crema with Mexican crema. Pickled red onions. Queso fresco. My fella made some garlicky buttery potatoes in tin foil on the grill, too. A great meal!
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You already had me with Herdez, so now - big winner! I have never done slaw on tacos. I have all those things. I do have more than a tiny citrus-y taste. I am doing it with the tidbits of chicken I have.
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I love crunch on my tacos! Even just shredded cabbage is great. I usually prefer green cabbage but this is what I had.
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Looks great 
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