on the last post, i saw photos, but you all saw only squares…

some of you mentioned red x’s…

at least i know you are all paying attention, but i’m sorry you didn’t get to see the pretty flowers in our yard…

maybe i can round up a teenager to sort it out…

i’m also having trouble with cutting and pasting from emails onto the blog.

do you think i have a demonic possession?

in an effort to make it up to you, here’s a super yummy recipe from my good friend E:

boil one bunch of asparagus how you like it, and then pour the following dressing over it and put it in the fridge.

1 clove crushed garlic (i might confess to using 3-5)

2-3 TBSP olive oil

juice of one lemon (i am easily persuaded to use substantially more) OR a few TBSP of bottled lemon juice

1-1/2 TBSP dijon mustard

a bit of water, if needed (i never add it)

shake all together and pour over asparagus

i imagine this dressing would also be great over boiled potatoes, and possibly other veggies as well. but it’s sooooooooooo good over asparagus…YUM!

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and here’s a summery recipe that’s great for picnics and my kids love. you can add or subtract veggies depending on what your family likes.

RAINBOW SALAD:

1 red pepper

1 yellow pepper

1 can baby corn

1 cup snow peas

1 carrot

10 raw green beans

1/2 red onion

1/4 cup sugar

1/3 cup apple cider vinegar or balsamic vinegar

1/4 tsp salt

1/8 cup oil

1/4 tsp garlic powder

wash and chop all veggies

mix all dressing ingredients

mix everything together and let sit at least a few hours in the fridge for the flavors to blend before serving.

this is a great way to use up bits and odds and ends of extra vegetables you have around. the composition of this salad changes every time we make it, and as long as the dressing is the same, my kids love it.

enjoy!