Here's one (taste as you go):

INGREDIENTS

balsamic vinegar
extra virgin olive oil
dijon mustard
honey or sugar to taste

You'll need a small whisk or a fork, and a small deep bowl or measuring cup.

Put about 1 tsp. of mustard in the bowl, and pour 1/4 c. of vinegar in; whisk together until they're well-blended.

Take up the olive oil, and as you whisk, dribble in a few drops at a time, beating until the oil is incorporated before you add more oil.

Taste to see how much sweetener you'll want...I find that a tsp. of honey or so is usually plenty. It will take more sugar, and sugar won't incorporate as well.

Drizzle in the honey or sugar, whisk, taste (repeat) until it's done to your liking.



A little of that dressing goes a long way; add just a small amount and toss the salad completely before you add more. A dash of freshly grated black pepper and of sea salt adds a nice finishing touch.

BTW, it's a good marinade, too. The sweetener and natural sugars will help with browning, and the vinegar will tenderize.

It's been a while since I've done any real cooking, and the next real meal will be on my 1940 Glenwood stove!

Any suggestions for the big day?

How about a roast chicken or game hens? Something that will require a few hours of cooking and will get the house smelling good.

I'm making a wild turkey on Monday (got to get it out and start it thawing tonight) and I'm thinking about trying chestnut stuffing.

Tonight we're having spaghetti with homemade sauce. I put up about eight quart jars the other day and this is the left-over (the jar was only about 2/3 filled so I couldn't can it).

H'mmm. Might do that.

But I still need to figure out this stove. I do know that I have to set it to "broil" for oven and vice versa!

Also, it runs hot.

The thing I'm really looking forward to playing around with is the warming burners. I have four...perfect to keep a stew going all day, for example.

Looks like that's the only kind of wild turkey I'll be making tomorrow- it's just going to be too hot to have the oven on all day!

Pot roast tonight, as I mentioned on another thread.

I can't wait!

Menu:

Pot roast with carmelized onions, mushrooms, and potatoes & carrots.
Dinner rolls (from a local, incredible bakery, Seven Stars)
Spinach salad
Red wine

(My pot roast recipe is up on my blog today.)

Sunday I made a big pot of Texas chili (no beans) using some tri-tip steak. The Mister gobbled it up!

Last night, I made Dutch Babies for dinner. Breakfast for dinner!! Mmmm.

What's a "Dutch Baby"?

Spaghetti w/ Italian sausage, garlic bread, whole wheat angel hair, Iced tea.

Dessert? Maybe peanut butter cup ice cream.

A dutch baby is a kind of baked pancake. My recipe:

3/4 c. flour
3/4 c. whole milk
3 eggs
1 t. vanilla
dash of salt
2 T. butter

Heat oven to 350. Put butter in baking dish, and put in oven to melt. Mix together the rest of the ingredients. When oven is heated, pull out baking dish and swirl melted butter to coat pan. Pour batter into baking dish and bake for 30-45 minutes (depending on how hot your oven heats, and how brown you like the crust). May be served with powdered sugar/lemon juice, jelly or preserves, applesauce, or syrup.

They turn out a bit like the outside of a cream puff, and are quite delicious. My mom made these when I was a kid because my brother is a diabetic. He'd eat his with natural home made applesauce, so virtually sugar free - just watch the amount of carbs.

Tonight is looking like it might be taco salad night.

Hmmm... I'm going to have to try the Dutch Baby recipe... I've never had such a thing.

Taco salad is ALWAYS good, especially with home -mixed buttermilk ranch dressing (vs. the bottled - it doesn't taste quite as good).

I've no idea what we're having tonight, but we'll have pot roast again next week; we have just enough left over, and it's in the freezer, ready to go.

Friday we're going to a dance, so it's got to be something quick, and Saturday is my husband's birthday. He wants to go out for dinner...but I'll be baking him a cake this week.

H'mm. I think tonight will probably be pasta with some kind of marinara sauce with additional veg.

I also made peanut butter cookies for dessert. The Mister grabbed four of them off the cooling rack and inhaled them. Sheesh.

(Making more today to send with my Marine nephew who is visiting us on leave. He goes back to Okinawa tomorrow. )

Last night we went out.

Both of us ordered from a special harvest menu.

Pumpkin soup with shallot conserve and pumpkin seeds;
lamb stew with savory bread pudding;

I had pumpkin cheesecake, and my husband had a creme brulee.



I ate half or less than half of my portions and it was still too much...American restaurant portions are ridiculous.

Tonight is leftovers. I'm going to thin the soup with chicken stock and add some chilis and have a salad. Jimmy will probably have more of the stew and some soup.