Category: Food

First Lunch

If you prefer not to eat all American breakfast foods, like Ken, then look upon it as a first lunch.

Here’s our first lunch on this Sunday, a twist on eggs and grits. Add sautéed summer squash, arugula, and paprika.


It’s the simple things

Try this: Make your own salad dressing. From scratch. I dare you. If you do I bet you’ll never hit the bottle again.

I’m sharing a very simple recipe courtesy of Alton Brown, one of our first forays into homemade dressings. Kick it up and add some dill like we do. Enjoy!

Veni Vedi Vinaigrette

Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.

Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.