It’s been almost two weeks since time change and I just can’t get my body turned around to adjust. I know it’s only an hour BUT it’s that hour ‘jump’ ahead that gets me!! I had the routine down pat, after that fall back change took place last fall. I admit, it took For-ever, though!!! Of course, when I get use to losing that hour, it will be time to Fall Back! Really?
I just can’t get over—March is half way gone! That’s what happens when you get older—time goes faster and faster, even when you’re sitting still.
There are decisions being made about food buying and watching our budget. Just can’t get over the price of some things. Now, that warmer weather is arriving, we’ll eat more salads; which brings the mind to making our own salad dressings.
One of my gifted birthday presents was this handy dandy immersion blender—mixes well in small amounts, just what is needed for salad dressings.
The other night we had grilled Romaine Lettuce with Caesar dressing. I wanted to make the original kind using anchovies, coddled egg yolk—no mayo as some recipes added.
Usually, you mash the anchovies in a garlic rubbed wooden bowl—just can’t imagine me doing that; besides, our kitchen isn’t equipped with such a bowl. Into the little blender went the anchovies, coddled egg yolk, garlic, whole grain mustard, salt, pepper, red wine vinegar, Worcestershire, olive oil—give it a whirl, taste and adjust to your taste!
Hubby grilled the Romaine lettuce (cut in half with core intact.). Once off the grill, we squeeze lemon juice over the lettuce, sprinkle with salt and pepper, pour over our homemade dressing and top with fresh grated Parmesan cheese. Tasty!
And that’s just what we can’t do without—homemade salad dressings!!
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