Don't TELL ME I'm not an Accomplisher

I have a to-do list y'all.

I'm a little ashamed/proud/excited to make the announcement.

Evidently, my body has been occupied by someone who is at least attempting to be organized.

Here's what it currently looks like:

1.  Bring in/cover outdoor plants - It is cold here people, and the plants are probably currently feelin' it.  But I did my part in covering them. May God have Mercy on them all.

2.  Ephesians 3: 14-20 - I am supposed to be memorizing this.  Here's what I have so far:

AHEM.

"Ephesians 3:14-20"...

 I should probably work on this some later.

3.  Take pictures of the bed- Now that just sounds weird doesn't it?  But it's all about the horrible bed issues we've been having here and the requirements of the mattress manufacturer to uphold our warranty.  So I have to take the bed all apart and take pictures of the unevenness.  I think I will include a testimonial picture of me actually sprawled cold and broken on the floor beside the bed.  I doubt it will help.  The mattress companies, THEY ARE A TOUGH LOT.

4.  Moravian Sugar Cake Recipe - I'm trying to locate a recipe I KNOW I HAVE SOMEWHERE to share with all of you (my fellow Moravians).

5.  King Cake - In honor of Mardi Gras next week (I think) I'm going to make a King Cake.  I've made a couple of them before, and the best part is, since I'm not a real "decorator/care what the cake looks like" type, everything is OK because most King Cakes look pretty darn tacky to tell the truth.  And I will actually put the little baby IN the cake like you're supposed to, not some little bean.  Nor will I attach some kind of disclaimer to the top of the cake saying "you're taking your life in your own hands if you eat this cake and choke on a little plastic baby".  That's what the King Cake IS ALL ABOUT PEOPLE.

6.  Rosemary Vinaigrette Recipe - this follows...

7.  License Plates - I don't have any.  Well, I have some, but they are in the back seat of the car.  I still have the dealer plates on.  My intention is to take the plates I was issued and trade them in for some "Keep Texas Wild" plates.  They feature the "Texas Horned Lizard" or what I've always called the Horny Toad (although people always snicker...)  Anyhoo.  I've always liked them and as a kid I used to see them all the time at the farm, and now they're gone...at least from the farm.  And well, I just want to support them, and show them some love by sporting their plates.  Thank you.


So let's talk about #6.  This is the best Vinaigrette ever.  Honest.  It is not my recipe, but rather (HA!) one from Rebecca Rather (aka The Pastry Queen).

You don't even need a salad to put it on.

Just eat it with a spoon.  Or off your finger.  It's that good.


And the whole (easy to copy) recipe is after the Step-by-Step.

Here's what you need:

I forgot to put the red onion in the picture. (I'm nothing if not a slacker.)

This is really so easy you're just gonna laugh.  The only thing that requires a tiny effort is removing the Rosemary leaves from the stems.  If you've never done this before, just run your fingers backwards (against the grain, so to speak) of the stems and gently strip off all the leaves.

Like this.

You'll just put all the ingredients (the rosemary, garlic, red onion, Dijon mustard, Balsamic vinegar, honey, salt and pepper) into the bowl of a food processor.

Just a note:  Spray your measuring cup with cooking spray before putting the honey in.  It will all flow out nicely.

Uh, and don't forget to remove your spiffy apple green colored measuring spoon from the bowl of the food processor before you turn it on... just sayin'.

And in case you've never used White Balsamic vinegar before, note that it's not completely white, but much, much lighter than regular Balsamic.

The taste is significantly different as well.  Don't try to substitute.  Not only will it taste much different, the dressing comes out a really nasty color that looks highly yucky on your salad if you use the dark stuff.

After you blend those ingredients for a few seconds, you'll stream in the olive oil.

I usually use a little over the 1/2 cup, but if you'd like to stretch the recipe a bit, you can add up to 1 cup.

 We used it last night on a salad of mixed greens, thinly sliced apples, toasted walnuts, and queso fresco, and by golly it was good.

I think I might eat the rest for lunch today with a spoon.



Rosemary Vinaigrette
**Rebecca Rather aka The Pastry Queen


1/3 cup fresh rosemary leaves
2 cloves garlic
¼ medium-size red onion
1 T. Dijon mustard
¼ cup honey
½ cup white balsamic vinegar
1 ½ t. salt
Freshly ground black pepper to taste
½ cup to 1 cup extra virgin olive oil

Blend the rosemary, garlic, onion, mustard, honey, vinegar, salt, and papper about 15-20 seconds in the bowl of a food processor fitted with a metal blade.  Pour ½ cup olive oil through the feed tube in a slow stream and blend until the mixture emulsifies.  (It won’t take much longer than it takes to pour the oil in.)  Taste and add more oil, if desired.


Hope you like it - let me know.

And please, today, for me, wear your fuzzy socks.

Lu

P.S.  I will proudly accept any praise/congrats you want to throw my way regarding my to-do list.