I would like to take a moment to announce that I feel I have finally mastered the mayonnaise.
I have made it many times, many ways and I am downright proud of my last batch. Now if Shane eats it all in one sitting, I might strangle him.
Mayonnaise is labor intensive!
But worth it.
2 whole eggs-room temperature
2 cups olive oil (NOT Extra Virgin)
1 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon sea salt, added at the very end
Blend eggs, ACV, lemon juice, and mustard together in vitamix. Then slowly, drip by sad little drip, add the Olive Oil.
I keep my Vitamix set on variable between 3-5.
It usually starts to emulsify around the end of the first cup of oil. Once it starts to thicken you can add the second cup in a steady stream.
Once all the mayo is done blending, I add the salt and give it a last little whirl.
Sometimes as we move through the busy seasons of life, it is hard to remember to be grateful for the business instead of complaining and wishing for a slower pace.
I know that the busy-ness of the summer season is a HUGE blessing for our family and even though I am counting the days until it ends, I am oh so thankful that we are so blessed to BE busy. It’s an endless cycle!!
In the meantime, I bought myself a new Farmer’s wife hat. I thought it would be perfect for our Saturday morning visits to the farmer’s market. What I learned this week was that the hat actually makes it HOTTER. Go figure!
(Photo by Van! He is quite the budding photographer.)
Here is one of he took of Avery! Not too shabby!!
Since my cooking time is very limited right now, I was excited to find a quick,easy, paleo way to manage our basil supply.
And it is oh so delicious!
• Approx 5 1/2 cups fresh basil (I realize trying to measure leaves is kinda ridiculous, but just shove them in a measuring cup as best you can. No need to be precise!)
• 1 Cup Walnuts
• Approximately 1 cup EVOO or just a little less
• Approximately 10 Garlic Cloves (yes, I buy them already peeled)
• 1/4-1/2 tsp salt
Put it all together in the food processor and blend.
I think it is even better after it sits in the fridge a few hours, or even overnight, so make it in advance of serving if possible.
We have a lot of basil, so I made many many batches of pesto. Some for now and some got frozen for later!
Ideas for ways to Enjoy Pesto:
• On top of Meat! We LOVE it on grilled chicken
• Rolled up inside lunch meat. Truly Yummy.
• On Eggs
• With sliced Tomatoes
• Perhaps on a Spoon?!
How do you Pesto?
We had a super great Saturday!
Started the morning at the Farmer’s Market, where we scored zucchini, eggplant, garlic, blueberries, and raw milk.
(“Like” Left on Amelia on FB, and you can check out the pics!)
Then we came home and entertained our visitor.
Then we made this grain free delicious-ness!
• Preheat oven to 350.
• Throw assorted nuts into food processor and make them a little smaller. Like on. off. quick.
By assorted, I mean whatever you have in the pantry. I used the following:
1 cup cashews
1 cup almonds
1 cup pecans
1 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup golden flax seeds
1 tsp salt
4 oz dried cranberries (sweetened with only apple juice)
• In a small saucepan, stir together approx. 1 cup honey, 1 heaping tablespoon cinnamon, and 1 tablespoon vanilla. Just need to get it warm enough to make honey easy to pour.
• In a large bowl, pour the honey mix over the nuts. Stir well, covering nuts completely in honey mixture.
At this point, you are going to want to eat all the warm honey covered nuts straight out of the bowl.
That’s perfectly normal.
But just a little.
• Spread on baking sheet and bake at 350 for 10 minutes.Take it out and toss it around a little. Bake another 8 minutes. Check to make sure it is not getting too brown. You don’t want your nuts to burn :)
• Remove from oven, place parchment on a cooling rack for 30 minutes. Crumble or break apart. If bottom side is super sticky, just flip it over and let it sit out a little longer on cooling rack before storing away.
• Try not to eat all in one sitting.
Wait, not done yet!
Next we made salad dressing:
Normally we just mix mustard and ACV together as needed, but I thought I would step it up a notch and make a batch to keep in the fridge.
12 oz dijon mustard
1/2 cup ACV
1/4 cup EVOO
1/2 tsp salt
1/2 tsp pepper
That amount filled about half the jar. Since the dressing is so tangy and flavorful, you really do not need a lot!
Avery also made labels for everything I could think of that needed a label.
Except the light switches.
Shane said that we don’t live in a rental condo and I can not label anymore light switches. We’ll see about that.
When is hunting season, again?
I have the kids completely convinced that Kitchen cleaning and organization is super fun! PLEASE do not tell them otherwise!
Then I made dinner which looked kinda like (a lot better than) this:
I want to tweak the ingredients and try it another time before I tell you about it.
And then we were done and it was still before 6, so i headed to the office for some quiet blog-time!
(Note to self. You do not need to shoot everything at 2.2)