Why? Because I’m loving sewing again after so many years away from it. That and this monthly challenge gives you the option to do EITHER the sewing project OR the culinary project.
Up this month, either this sassy little cap or a spicy garlic dressing. I opted for the dressing because I’m just not a hat person — and looking at all the measuring and interfacing and stitching work that goes into that hat (one of MANY gorgeous projects in the amazing little book One Yard Wonders), I realized I wasn’t about to stitch it for anyone else!
So last night was a regular Tuesday night. On the menu, soup and salad. Ho hum.
Not so when the soup is Alessi’s Zuppa Toscana (a very tasty white-bean and pasta packet soup that tastes like you’ve spent all day at the stove). And definitely not when the everyday green salad is dressed with Kelli’s spicy garlic salad dressing.
First thing I wished was that we’d already replaced our ex-hand blender, which died some time back. The only blender I had to work with was the big old beast we use for making smoothies and bulk homemade pesto.
So I had to make a TRIPLE batch of Kelli’s dressing just to have enough to cover the blades. No problemo — the recipe scales quite well.
The only problem I had was that I was out of fresh limes. OUT OF LIMES!
** Insert story here about how my husband thinks I’m a FREAK because I always have to have lemons and limes in the fruit bowl **
The lime juice bottle said the juice was “natural strength” so I estimated the average lime could probably generate about two tablespoons of fresh juice.
Guess not. The finished dressing was flavorful with a good kick to it. And it would have complemented any salad, vegetable or meat dish had it not been for the WAY TOO MUCH LIMEyness of it! I added more olive oil and then some more to balance it, and that helped but not quite enough. Next time round, I’ll add just a squeeze of citrus.
That said, the mid-week soup ‘n salad were definitely elevated by the spicy garlic dressing, hunks of soft French bread and a nice glass of red wine. It was a satisfying MEAL on a winter’s evening for sure.
But I’ll be trying the rest of the dressing as a fish or chicken marinade!