Thursday, July 7, 2011
Two Salad Dressings
This photo, showing the romaine lettuces, was our garden a month ago.
This is our garden today. It's amazing how fast everything grows! My husband watered the garden Tuesday evening...
...and I watered the blueberries yesterday morning. With the temperatures predicted to hit the 80's (WhooHoo!), it was a day to make sure everything had plenty of water: water the chicks, water the chickens, fill the pig's water bucket, fill the flock's water buckets, fill a bucket for the dog to find, fill all the rabbit water bottles, empty and fill 3 duck pools (yuck!), and I searched in vain for the sprinkler (lost in the tall orchard grass) to water the strawberry bed with. Tromped way out to the back pasture to check and see if the baaing of a lamb was one stuck up to its chest in the stream with waterlogged wool (this happened a couple days ago) or with its head stuck in a fence (this happened a few days ago also), or if it was just one complaining about being weaned or some other great lambie unhappiness. All was well by the time I got to them, and they all followed me back to the barn to drink from their water buckets and lie around in the shade for the afternoon.
Our blueberries aren't ripe yet. I am patiently waiting and dreaming of blueberries. The blueberries are next to the clothesline and as I hung out three loads of laundry (I simply LOVE line dried clothes) I thought of blueberry foods: eating blueberries fresh from the bush, Blueberry Sauce, Blueberry Pie, frozen blueberries straight from the bag, Blueberry Jam, Blueberry Wine...
...and salad for my lunch before leaving for work -with a choice of two salad dressings. The truth is that I seldom measure for this Balsamic Dressing but approximate (and rather flexibly) for these amounts. Make it to suit yourself, tasting and adding as you like. The Yogurt Curry Salad Dressing is a bit unusual, and quite good. I also used it as a marinade for some rabbit pieces we grilled over the fire pit. Delicious.
Mix together in mini food processor:
1 T. honey
2 T. Dijon mustard
3 T. Balsamic vinegar or half and half with red wine vinegar
1-2 garlic cloves, minced
1/2 -1 t. Italian Seasoning
1/2 t. salt
few grinds of black pepper to taste
Yogurt Curry Salad Dressing
Whisk together in a small bowl:
1/2 c. plain yogurt
1 T. cider vinegar
1 1/2 t. lemon juice
1/4 t. curry powder
1/2 t. turmeric
1 T. honey
1/4 c. mayonnaise
I have found if you beat the daylights out of this dressing, as when making it in a mini food processor, it will thin overnight. It doesn't change the taste, it just becomes a rather thin dressing, and I prefer the thicker version on my salad.