Then I had lunch.
Unfortunately, when I made a batch of balsamic vinaigrette* last week, I clearly added too much dijon. I didn't notice it when I used the dressing when it was brand spankin' new, but man (!) that stuff is mustard-y today. And I don't like mustard. This of course begs the question: Why, Ouiser, do you add dijon to your vinaigrette if you don't like mustard?
Because you're supposed to. At least that's what I'm told.
So, if you're keeping score, I'm 0-for-2 today in the meals department. And frankly, I'm going to be batting .000 for the day because Mr. Ouiser won't be home from Ohio at dinnertime, so S will be eating the leftover ravioli that I made her last night, and there is nothing else in the fridge because it's grocery night. I suppose I can throw something together with eggs. I do have some of those.
I also have a screaming baby.
*If you make your own dressings, (why wouldn't you?) you really should get one of these. It actually emulsifies your concoctions. It's fabulous. It'll change your life. Also get a cherry pitter. It'll change your life even more. I couldn't live without either of them. In case you were wondering.
1 comment:
I make a super simple (and yummy) salad dressing with a little olive oil, the juice of one lemon and salt and pepper. The amounts of course depend on the size of the salad you are trying to dress, but it's really good.(And mustard free:)
PB
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