Monday, July 02, 2007

It looks like a dude's

I've recently been told, by more than one person, that the inside of my refridgerator looks like it belongs to a guy. We have eggs, (soy) milk, two kinds of juice, a couple things of mustard, ketchup, cheese, butter, and beer that you can see when you open it up. The veggie drawer is now full of wonderful things like jicama, beets, mushroom, mixed field greens, homegrown tomatoes, and onions, but you can't really see any of that without opening the drawer. Apparently, this comment (as both speakers have indicated) was in part inspired my our near complete lack of salad dressing. I must admit, that like most girls, in the past, I had bottles and bottles of salad dressing. I had light italian, fat free raspberry vinegerette, light ranch, fat free ranch, thousand island, etc. Now, we have one lonely bottle purchased by my roommate. These days I don't buy salad dressing. For me ranch dressing is a bit of a binge food - mmm ranch on practically anything - and so I don't keep it in the house.

And oil and vineger dressings - well, those I can make myself. I'd rather make up a small batch of my special balsamic dressing than keep a big bottle of acceptable but uninteresting italian dressing ready for those occassions when I want it (ummm almost never). This morning, after chopping up a salad with jicama (a surprising favorite of mine), beets, tomatoes, and blue cheese, I mixed up a tiny container of my special dressing - hands down it beats any store bought dressing: balsamic vineger, olive oil, sugar, and whole grain mustard. That's it and its so wonderful. So, now, for lunch, I'm eating a beautifully pink tinged salad with the crunch of jicama, the odd sweetness of beets, the bright zing of balsamic balanced out by the stinky mild flavor of the blue cheese.

After an excruciating weekend, its good to be eating lunch at work today.

2 comments:

Elisabeth said...

What are the proportions of ingredients??

Megan said...

I don't know - I just prepare it to taste. I probably use more balsamic than is normal, and I use less than a tablespoon of sugar and mustard.