|The grass and trees aren't the only things that stay green in the Pacific NW~so does our chicken coop!|
So, while we wait for the rains to subside and the mud to dry (we have a brief reprieve this week), I'm chopping, dicing, slicing, mincing, fermenting, culturing, grinding, baking, soaking, and creating a horrible mess for my dish-washing children. Mostly because I can.
And it makes me happy to give my bored children something to do.☺
Lately I've been making a lot of salads. My grocery shopping trip yielded 4 heads of romaine lettuce and 4 heads of red leaf lettuce. To our salads, I also add black beans, sliced carrots, sliced almonds or sunflower seeds, boiled eggs, raw Parmesan, and green olives or pickled home-canned beets. Sometimes I'll mix up a dressing of some fresh-squeezed lemon juice and olive oil, and other times a homemade version of Green Goddess. But lately I've been making a balsamic vinaigrette that is what salad dreams are made of. Originally it was made because I knew my children wouldn't like it, thus leaving it all for me. In theory it was a good plan. Then one of the little busybodies stuck her finger in it. And blabbed. Now I have to double the recipe and be sure to go first.
This probably wouldn't have happened if we lived in a warmer climate. The kids would be outside, leaving me plenty of time to make, use, and hide the vinaigrette.
It may be easier to just move...or make more dressing.☺
4 Tb. extra virgin olive oil
3 Tb. balsamic vinegar
1 Tb. pure maple syrup
2 t. Dijon mustard
1 t. tamari sauce
fresh ground pepper, to taste
Place all ingredients in a vinaigrette jar or a canning jar with a lid. Shake well.
Enjoy on a fresh salad or use as a marinade for beef or chicken before grilling. (Let meat marinate for several hours for best flavor.)