Tuesday, August 4, 2020
Tuesday, July 28, 2020
Tuesday, July 21, 2020
|Triple Chocolate Cake|
Thursday, July 16, 2020
And all too soon, it was very quiet here.
But there's one thing about this lake place—
it's always here, always...
waiting to say, "Welcome back!"
And because Barb asked about this...
I think I have made this four times this summer. And it's only mid-July. It's cool and juicy and sweet and salty. A perfect salad for a hot evening on the porch.
WATERMELON FETA SALAD
1/2 small chilled watermelon, cut into cubes or scooped into balls
juice of 1 lime (more if the lime isn't very juicy)
1 tablespoon olive oil
salt and pepper to taste
crumbled feta cheese
fresh mint, optional
Make this shortly before serving. You could have the melon prepped and stir in dressing and cheese later.
Squeeze lime juice into a small cup. Whisk in oil, salt & pepper with a fork. Pour over watermelon and toss gently. Sprinkle crumbled feta over watermelon. Garnish with fresh mint if available.
I honestly don't do any measuring for this. Bigger watermelon? Use more juice and oil. (The actual recipe called for 12 cups of melon cubes, juice of 3 limes and 1/4 cup olive oil.) The proportion should be about the same.
Monday, July 13, 2020
Monday, June 22, 2020
|BANANA "NICE" CREAM|
Monday, June 15, 2020
|BLUE CHEESE DRESSING|
At the lake last weekend I made Daddy-O a treat. He loves a wedge salad and often orders one when we go out to eat. It's not something I ever make at home. Of course, the best part about wedge salad is the blue cheese salad dressing. I have bought the bottled version a few times. They were barely acceptable. So this time I decided to find a recipe and make it.
There are a zillion recipes floating around out there in cyberspace. But I wanted an easy one. The recipe with the fewest ingredients. And mercy, this could not have been any more simple. And it far exceeded our expectations. Why on earth have I not been doing this for years? The leftover dressing made a good dip for celery sticks the next day.
BLUE CHEESE DRESSING
1/4 cup mayonnaise
1/4 cup sour cream
2-oz blue cheese crumbles (I used 1/2 of a 5-oz container)
1 tablespoon fresh lemon juice
pinch fine sea salt
pinch ground black pepper
water, to thin it (optional)
Blend all ingredients until well combined. Use the back of the spoon to mash some of the blue cheese into the dressing. This consistency makes a good dip. For pouring onto a salad, thin with a little water.
Now...I am on a mission to lose some extra "pandemic pounds," so that rich, luscious dressing was not going on my salad. And glory be, SkinnyTaste has a "skinny" version on her website. I didn't have exactly what her recipe calls for, so I made do with what I had at the lake. Here is her recipe along with my substitutions.
SKINNY BLUE CHEESE DRESSING
1/2 cup crumbled blue cheese
6-oz fat-free Greek yogurt
1 tablespoon light mayonnaise (I used regular)
1 tablespoon lemon juice
1 tablespoon white wine vinegar (I used all lemon juice)
1/8 teaspoon garlic powder
salt & pepper to taste
Mix all until well blended. I made my substitutions and just eyeballed the amounts to make a single serving.
Did this taste like the dressing Daddy-O ate? No. Was it good? Yes! He even said if he had not tasted his, he would have been perfectly happy with this one. I will be using both of these recipes from now on.