Saturday, September 11, 2010

And for dinner...

...grilled chicken, a grated potato pancake made on the grill in a cast iron skillet (I'll tell you how to make it one of these days, my loves) and salad topped with garden-fresh-and-I-mean-never-seen-the-inside-of-a-refrigerator tomatoes, fresh honeydew and watermelon. You can just drizzle balsamic vinegar right over the tomatoes and melon, or you can make it fancy. Like this.

Put about 3 or 4 tablespoons of brown sugar in a nice big glass measuring cup, and drizzle the sugar with good quality balsamic vinegar until the sugar is absorbed. Let this sit while the vinegar and sugar fall in love with each other, get married, and begin to waltz toward a large family. This will take about 30 minutes. Add about 1/4 cup of reduced-fat (trust me) sour cream and whisk together. Drizzle THIS over the fruit on your salad (or use as a dip with a fruit tray). For a true salad dressing, use more balsamic vinegar and explore other flavor options. As culinary blank canvases go, it's respectable.

Love, love, my dears.


  1. Yum. That sounds delicious. I'm partial to full fat everything. Would that be a mistake here?

    Thank you for the lovely comment.


  2. Michelle, dear, if you could see my fat ass in real life, you'd know that Full Fat In Everything Cannot Be a Mistake is close to being a motto of mine. But I actually meant, in this context, that you won't miss the fat if you use the reduced-fat sour cream.

    For the lovely comment, you're welcome, but I wish I could have said it better. I think you get the idea, though, and I meant it from the heart of my heart.


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