Things have been a little crazy the past couple days. I feel like I have been incredibly busy and yet nothing major is going on. I guess that is life with two little ones. I've been spending a ton of time in the kitchen lately. It seems our family's food consumption has doubled since Andy came home. I'm still adjusting to making larger portions as well as trying to make extra meals for the freezer.
One of the many wonderful things about having Andy home is that we get out more to do fun things as a family. The downside is that I have to pack food or worry about what we'll eat for dinner when we get home. Eating out for us is not an option. Even if I was willing to compromise on my daily food standards, the kids' allergies make it very difficult to even find a restaurant where they could eat. Not to mention we are on a budget now that my full time job is raising little people! I'm hoping to get a freezer stash of food for all of the busy days we have so I don't have to stress about it.
I did get to have a lovely evening out of the house on Monday. I attended a Holistic Mom's meeting where the topic was "Fun with Fermentation." I'm always up for learning more about fermented foods so I was excited. Not only did I get to learn how to do a second ferment on my kombucha, but I got to spend some time sampling some awesome brews and enjoying the company of many awesome mamas. Now I've got this going on in my kitchen.
It's starting to look like a brewery in here. I'm hoping Andy enjoys these flavors a little more than the plain stuff I've been brewing. I've got orange-lemon-ginger, blueberry, blueberry-ginger and carrot-ginger going right now. I can't wait to try them! I've got a craft and food swap this Saturday and I'm hoping they turn out and I can share them. I might also be able to share some recipes too!
For now, though, you’ll have to make do with this lovely vinaigrette. Lately I’ve been craving it and eating it on salads morning, noon and night. I can easily whip up a batch right before a meal and it is delicious over sweet or savory salads. Every time I make it I keep meaning to make enough to keep in the fridge but I’m always in such a hurry.
1 tbsp + 1 tsp whole grain mustard
1 tbsp apple cider vinegar
¼ tsp salt
1/8 tsp pepper
½ cup olive oil
1/8 cup water (optional)
Slowly drizzle olive oil in while whisking dressing.
Thin with water if desired
*If your dressing separates just stick it in a blender and give it a whirl!
You can serve this over a salad of greens or even as a sauce for chicken or fish. It's also great for giving veggies a little extra flavor.