Happy Black Friday! Stay the F*CK at home, All Y’ALL!Continue reading “Fourth Thursday in November and Stuff”
My uncle once wrote me this sentiment in a letter: “Enough bitching about our weather. Let’s bitch about your weather.”
Let’s.Continue reading “Inside Projects Mostly in Texas in August”
(Also words that rhyme w/ bundt cake that I wish I had worked into the title somehow: pepper steak, milk snake, earthquake, daybreak and disc break.)Continue reading “Keepsake Bundt Cake Uptake Outbreak”
September is almost over and you can finally feel it. It’s “cooled off” to only the high nineties most days, no more the 100 degree plus days of July and August, and we’ve finally had some rain.Continue reading “That’s September for Ya- County Fair, Gomphrenas, and Bundt Cake”
It’s so hot.
I know I’ve mentioned that in all recent posts, but oh my God it’s so hot right now. We haven’t had rain in two months, the soil in the garden needs to be MUCH more improved if it’s going to be the single main shelter for all these plants through such tough conditions again next year, and I personally feel like I’m sweating way more than I ever have before- and I was always a pretty sweaty girl.Continue reading “The Garden and Outside Stuff in the Heat”
There is a lot going on in the garden in July this year. It’s rained much more than usual, so it isn’t the “hanging on for dear life with supplemental watering that never can be quite enough” that we generally deal with down here.Continue reading “The Texas Garden in July Springs Forth”
I can’t remember the last time I bought salad dressing. Due to a 3/4 sized fridge (Only kind that fit in our former garden home and that I’m super stubborn about for some reason since I insist there is plenty of space in it to feed a family of five and I love it so with it’s bottom freezer…) I resent any condiment that takes up the limited door space due to a very simple reason: beer bottles only fits on the doors. I prefer beer to pre-packaged salad dressing. It’s a pretty damn easy equation, honestly.
Also, this dressing is the damn easiest thing I make and yet it’s one of my favorite. Ratios below are a standard ratio from those packages of salad dressings, but these days I usually just eyeball a smaller amount. But since I don’t have measurements on that… here ya go.
1/3 cup balsamic vinegar
2-3 Tbsp. water
1/3 cup olive oil
1/2 tsp. honey or tiny pinch of sugar
1-2 garlic cloves, pressed
generous salt and pepper to taste
I make this in a canning jar to make shaking it easy. Here’s the order to make blending nice and easy: Oil first… then everything else. The only one you want to really watch out for is if you put the honey in first it can get stuck on the bottom of the jar and not incorporate.
Please note- if you make a big batch and put it in the fridge overnight (which you’d need to do… because of the fresh garlic if you’re storing it) the olive oil will set up as a quasi solid and it’ll need to warm up on the counter and shake it up again before the next use. Due to said garlic it will continue to get a bit more “fresh garlic spicy” as time goes by… so I usually only make enough for a couple of days.
How do you use it? As a marinade, drizzled over rice and chicken, over salads… or over dressed greens. What are dressed greens, you say? LET ME TELL YOU!
OH MY GOD IS THIS THE BEST SALAD! Here’s how it goes: bowl (I wrote bowel first because of course I did) full of spring greens mix, drizzled with balsamic vinaigrette, and then tossed with your hands. Nothing else in it and it’s a god damn revelation is what it is! Our girls devour it, there is never any left over, and there is no slicing or dicing of other or any ingredients or any nonsense! It feels quasi middle eastern or southern European, and God please just try it. Two things- don’t mix ahead of time because it gets soggy and don’t save it- because it gets soggy.