What does your salad dressing say about you?
- Italian dressing (unidentified bits in the bottom) – You’re not much of an adventurer and it’s likely that Leonardo is your favorite ninja turtle.
- French dressing – You’ve got quirk by the barrel full, but you write too much fan fiction.
- Ceaser with bacon bits dressing – You’re a revel in the sense that you like to undermine things, such as the intention of a salad
- Catalina dressing – You’re like the French dressing person but a little thinner.
- Ranch dressing (colorful speckles, likely flecks from a precious stone) – You are a fun and pragmatic individual. There is no doubt that you’re using your ranch as both a dressing and dip.
- Ranch with pepperbacon dressing – We should be friends.
- Three cheese ranch dressing – You really don’t f*ck around, but won’t you let someone tame that wild heart of yours?
- Thousand Island dressing – Stay away from my kids!
- Blue cheese (with fine print that I can’t read) – Someone’s got carrot sticks in their crisper and a penchant for mischief.
- Something vinegar or wine and olive oil – I bet you think you’re so healthy and ethically responsible, don’t you! Well that’s probably true. Good work!
So uh, I have a thing for sauces, in case you hadn’t noticed. If I’m at a restaurant and they offer me a sauce, I’m going to accept it. It doesn’t even matter if I’ve had another version that I didn’t like….I’m going to want to try this new one. I especially like new combinations I’ve never had. The most recent was a chunky bacon ranch.
Now I’m not the type who puts sauce all over everything, though. I just like dipping things like fries in them, to try them out, and then move on. I don’t know why or when the obsession with trying new ones started, but it is what it is and I like it.
Unfortunately, that means I like all of the dressings listed above (and may even mix a couple of them to create something entirely new….and it won’t be only for my salad either), which makes me appear even crazier than usual. Oops.
Condiment Pyramid – If you can’t dip stuff in it, it’s not nutritious (Wordless Wednesday)
You know I love me some sauces. Thanks khorre.
Broccoli raisin salad – Recipe or no recipe?
I was recently denied from a food blog site because I didn’t post enough recipes. So fine, here, have a recipe, pfft. :P
Broccoli Raisin Salad
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sugar
Mix together first and let set while you make the rest
Salad:
- A head of broccoli (maybe it’ll be 2 cups, maybe it’ll be 4 cups)
- The half an onion that’s sitting in your fridge (or maybe that small red one you didn’t have plans for yet)
- The rest of the raisins in the box (about 1/2 cup, if you really want a number)
- 1/2 cup of almonds…or walnuts…or both….or maybe 3/4 cup if you like nuts…or maybe chop a whole cup ‘cause you’ll likely eat half of them while you’re making this
Mix together. Add dressing. Mix some more. Make more dressing if you think you need it or like it creamier….or don’t. Maybe add some salt. Maybe don’t. Maybe sneak the kids some broccoli while you’re at it ‘cause they’ll think it’s a treat at this point…not a veggie. Put in the fridge until ready to be served. The mayo/sugar dressing gets better with time and nothing in the salad can really get “soggy” with it, so don’t be afraid to let it set for several hours or even overnight. Or eat it now. Whatever.
And that’s why I don’t do many recipes. I don’t *remember* the recipes. I didn’t *follow* the recipe I found online in the first place.
As much as I hated my mother always telling me “until it looks right” (and still do! how do I know what it’s supposed to look like if I’ve never made it before??), that’s how I end up cooking a lot of times. I work with what I have in the fridge or pantry….I adjust to taste a lot….I leave out ingredients (this likely called for bacon or something….and vinegar in the dressing) or add other ingredients.
In the end, if it tastes good, we eat it, and nobody cares if it was supposed to be walnuts instead of almonds or if the recipe called for red onions instead. It just works. But it really doesn’t translate well to publishing a recipe online. :P
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