I’m back! Canada was fun, and BC is so beautiful. Last time I saw my niece, she was only 5 months old. Cute, yes, but not really fun to play with. Now she’s 18 months, and starting to walk, and babble, and get into trouble.
We had a lot of food together while I was there.
After 10 days of bargaining with Goldfish crackers, watching kid shows (is anyone else addicted to Waybuloo?) and changing poopie diapers (which, I’ll be honest, I got out of most of the time.) I was looking forward to going home and seeing my own two babies (the BF and our kitty Gambit.). I came home just in time to experience to lovely 100+ degree weather we’re having in SoCal recently. Hooray. But I’m not cooking. Nope. You canNOT force me to turn on even a toaster. So for dinner the past couple of nights, the BF and I have been eating salads.
Hey! Come back! Just because I say “salad” doesn’t mean I’m talking about lettuces and tomatoes only. Salads are a blank canvas for any type of flavors and textures you can imagine would taste good together.
But then the BF wanted to go down the “dressings” aisle of the grocery store.
Not only are those craptastic plastic bottles filled with loads ‘o sodium, but they’re also loaded with sugar, syrups, and fancy chemicals that make them taste good until practically forever.
I decided to make three completely different dressings, in a matter of minutes, to suite whatever mood he may be in next time we have a salad. And they are: peppercorn poppy seed ranch, orange sesame ginger dressing, and an Italian basil vinaigrette.
The “Instructions” for ALL dressings are this: “blend ingredients together.” I used a blender, but you can also do this all by hand with a whisk. So we’ll just get right into the ingredients then: