Vinaigrette

I've been making this vinaigrette for quite a while. A couple of friends came over for lunch a while back and said, "I gotta get the recipe for this dressing." I don't hold onto anything. Give it away, give it away, give it away now. That's my policy. I don't have any recipe that's so precious that I have to keep it hidden. Secret ingredients to me are silly at best. If you've got a good product people will buy it, and the original is the original.

Without further ado.

Peace,

Make Food/Not War

Geraldine's Vinaigrette:

1/3 cup extra virgin olive oil
1/2 cup champagne vinegar
1 tea spoon Dijon mustard
dash Worcestershire sauce
6 cloves garlic minced
1 large plumb tomato, stemmed, skinned & seeded
1/2 teaspoon herbs of Provence
juice from 1/2 lemon
juice from 1/2 orange
couple turns from the pepper mill
big pinch of onion powder
big pinch of celery salt
pinch kosher salt

1) Make a cross with your knife on the smooth side of the tomatoe, and Blanch them for 15 seconds in boiling hot water. Remove the stem, skins and seeds. Set aside.
2) Put all the other ingredients in a blender, add the tomatoes, give a couple of good pulses, and you got yourself some vinaigrette.
3) Store in an airtight jar in the refrigerator. Good for up to two weeks.

Food Consumption today 1-5-13

Breakfast: Cereal, soy milk, blueberries, banana, fresh squeezed orange juice & grapefruit

Lunch: Peanut butter sandwich on brown bread, rice and collard greens w/garlic, fresh lemon, red bell pepper, scallions, evoo, s & p.

No dinner

Snacks: nuts/raisins

Exercise: 4 miles walking