New England weather… Monday I was wearing a sweatshirt and making baked stuffed pork chops and today it’s up in the 90’s, maybe going to 100°. I’m very glad that I took care of my Freddie Farkel’s fabric pick up yesterday (yes, it magically ‘appeared’ just as I was calling them). Unfortunately not having central air might delay the project for the next 3 days. In my last post I had a video of Moe’s help getting the machines ready but I really hope he doesn’t get quite so involved with this project as he did on this one:
In any case, just the thought of working with heavy fabric and batting is enough to put that project off and I’d say the weather calls for maybe burgers on the grill and a cool salad just like this one:
I was a little surprised when my husband called my attention to this in some booklet we got from our insurance company on eating healthy. The combination of almonds and strawberries is really good but what makes this super is the very easy dressing. I’d say roasting the almonds (unless you have the A/C going) is probably optional.
Mix fresh baby spinach with strawberries and almonds (toasted if you feel like it). Top with this perfect dressing:
1 Tablespoon balsamic vinegar (I used white balsamic)
1 Teaspoon Dijon mustard
1 Teaspoon honey
3 Tablespoons olive oil
Place the vinegar, mustard, and honey in small bowl, then slowly whisk olive oil in until incorporated. Perfect for the spinach/strawberry/almond combination.