I’ve been so busy with school and work I’ve barely been cooking, let alone making anything worth posting about. The most I’ve done on the weekends is bake bread, make applesauce, apple butter, and pumpkin puree. I did pickle some hot peppers and have a bunch of little hot pepper plants growing like weeds under my grow light. My rosemary is finally growing thanks to a friend’s organic fertilizer (thanks Claude!) and both lemon trees are doing well, although one of them is no longer a resident of my apartment. I am trying to sprout some apple seeds currently and would totally plant a pumpkin seed when I puree the last 3 pumpkins I have if I wasn’t terrified of it taking over my livingroom.
On non-food related news, I have a real livingroom now! Claude and Dallas were generous and wonderful enough to give me their entertainment unit and were at my place for about 2 hours on Monday evening helping me move everything around. My computer desk is now in my bedroom and then tv, ps3 and ps2 are all in the livingroom on the entertainment unit. I can now look for a coffee table and end tables! So excited!
Back to food…I have been searching for months for a salad dressing I love that I can make at home. I finally found it this weekend. I made a homemade raspberry vinaigrette for our thanksgiving supper and I adore it. I’ve never liked storebought raspberry vinaigrettes before so it was surprising. It’s simple to make and I have all the ingredients at home, amazingly. It keeps well in the fridge, and just needs a shake or whisk to put it back together for serving.
2 tbsp homemade raspberry sauce (basically try to make raspberry jam but don’t add enough sugar or pectin for it to set, lol)
1 tbsp Red Wine Vinegar
1 tbsp White Vinegar
1/8 cup Olive Oil
1/8 cup Canola Oil
Salt and pepper to taste
1. Wisk the raspberry sauce and vinegars together. Slowly drizzle in the oils, whisking constantly. Add salt and pepper to taste. Stores well in the fridge, just shake or whisk before serving.