Ranch Dressing, too... Anne, you really must be my spirit animal! I have done homemade Ranch for the 43 years of my marriage... my mother-in-law always did so with the HV dry mix, and none can match it. For the past 15 years I have added a tip from my formerly Pampered Chef daughter... fresh garlic and fresh lemon juice. Hands down, a winner every time.
Okay hands down a great great great newsletter. Thank you for sharing your Julia stories as we all love Julia Child's. And of course, the recipe, thank you. I am a fan. Jacqueline Gillam Fairchild. teatimewithhermajesty.com ps is there a way I can link this to either my facebook or my blog so all my readers can share your blogs?
I think my favorite summer salad is spinach with sliced strawberries, toasted pecans, and blue cheese crumbles, with a sesame ginger dressing. I enjoy fruit in my salads in summer. And I love ranch dressing. I have to say that I’m so enjoying Between the Layers. When I see your email, I feel like I got a letter from an old friend. Reading is like sitting at my kitchen table drinking tea and chatting with you. Thank you so much. You are much appreciated.
Like Julia, I'm a no-dressing gal. Or minimally dressed? Anyhoo. I usually use avocado oil, some salt and fresh black pepper. My salads this year typically include a flimsy green (green leaf, Boston), a hardy green (kale), shredded carrot, and shredded red cabbage. I can't eat enough of it. Then I top it with whatever I want - fresh cucumbers (I like the little pickling cucumbers and actually made refrigerator pickles throughout June and most of July to top my salads), cherry tomatoes from my garden, beets, a boiled egg, maybe some hummus, olives, if I'm feeling adventurous I'll drop some of Mama Geraldine's Gluten Free cheese straw crumbles on top in place of croutons. Maybe some lentils or other beans if I need protein. I eat two salads a day so I play in my salad a lot.
In the summer time, I like a salad that's right out of the garden - heavy on the tomatoes, maybe a few slices of cucumber, and herbs (parsley, thyme, basil, rosemary). I grow lettuce, too and sometimes I'll throw some in - but mostly tomatoes, lots of freshly cracked sea salt and black pepper and excellent olive oil from Kalamata (land of my ancestors, so I'm extremely biased). Occasionally, I'll squirt a lemon slice on it, but that's it... very elemental.
There is a little specialty shop in the Strip District of Pittsburgh that sells flavored olive oils and vinegars. Our go to “dressing” is basil olive oil and Italian Lambrusco red wine vinegar drizzled on a green salad.
Favorite summer salad is romaine, strawberries, blueberries, mandarins oranges, walnuts, chicken and poppy seed dressing
Red Salad: red leaf lettuce or red romaine, tomatoes, radishes, dried cherries, homemade vinegar and oil dressing.
Ranch Dressing, too... Anne, you really must be my spirit animal! I have done homemade Ranch for the 43 years of my marriage... my mother-in-law always did so with the HV dry mix, and none can match it. For the past 15 years I have added a tip from my formerly Pampered Chef daughter... fresh garlic and fresh lemon juice. Hands down, a winner every time.
Okay hands down a great great great newsletter. Thank you for sharing your Julia stories as we all love Julia Child's. And of course, the recipe, thank you. I am a fan. Jacqueline Gillam Fairchild. teatimewithhermajesty.com ps is there a way I can link this to either my facebook or my blog so all my readers can share your blogs?
Favorite summer salad is peaches, heirloom tomatoes, arugula, and burrata, with a drizzle of olive oil and a lot of salt and pepper. So good.
I think my favorite summer salad is spinach with sliced strawberries, toasted pecans, and blue cheese crumbles, with a sesame ginger dressing. I enjoy fruit in my salads in summer. And I love ranch dressing. I have to say that I’m so enjoying Between the Layers. When I see your email, I feel like I got a letter from an old friend. Reading is like sitting at my kitchen table drinking tea and chatting with you. Thank you so much. You are much appreciated.
Like Julia, I'm a no-dressing gal. Or minimally dressed? Anyhoo. I usually use avocado oil, some salt and fresh black pepper. My salads this year typically include a flimsy green (green leaf, Boston), a hardy green (kale), shredded carrot, and shredded red cabbage. I can't eat enough of it. Then I top it with whatever I want - fresh cucumbers (I like the little pickling cucumbers and actually made refrigerator pickles throughout June and most of July to top my salads), cherry tomatoes from my garden, beets, a boiled egg, maybe some hummus, olives, if I'm feeling adventurous I'll drop some of Mama Geraldine's Gluten Free cheese straw crumbles on top in place of croutons. Maybe some lentils or other beans if I need protein. I eat two salads a day so I play in my salad a lot.
In the summer time, I like a salad that's right out of the garden - heavy on the tomatoes, maybe a few slices of cucumber, and herbs (parsley, thyme, basil, rosemary). I grow lettuce, too and sometimes I'll throw some in - but mostly tomatoes, lots of freshly cracked sea salt and black pepper and excellent olive oil from Kalamata (land of my ancestors, so I'm extremely biased). Occasionally, I'll squirt a lemon slice on it, but that's it... very elemental.
You’re a doll! This made my month—my summer!
There is a little specialty shop in the Strip District of Pittsburgh that sells flavored olive oils and vinegars. Our go to “dressing” is basil olive oil and Italian Lambrusco red wine vinegar drizzled on a green salad.