Ranch Dressing We Use
Just ate an orange. Yum! In fact, I brought an orange, an apple and a banana to enjoy during the 9 hour work day. I don't go to lunch, just snack when no one is around. It can be difficult because where I work there is an upscale restaurant, a huge kitchen and function rooms so the smell of food lingers all day. Some days I feel sick to my stomach hungry and it effects my habit of ordering out.
I used to take a lunch break and my place for work offers employees one free meal a shift. But the food is rich and decadent. My first year here I gained 50 pounds! Then when I started juicing, it was a challenge to be smelling all this food and to sip a spinach juice. I just gave up and stayed behind my desk and endured. The aromas still reach my lobby desk and some days all I want to do is walk out. The temptation to over indulge when I got home is extreme.
Among my many tasks and besides answering the phones, I make and update the menus, dining feature sheets and special food labels for buffets, as well as send out daily dining options via email to members. It's food, food, food all day long. And not the food I would make. Exactly why so many capers, folks? I know they are good for you, but their taste haunts into next week!!!
Honestly, my dream is to be able to have several acres of land, a raised bed garden, chickens, goats and make as much a I can from scratch. To work and earn a living from home would be divine. Okay, enough daydreaming. Back to reality...
Last night's spaghetti bake was delicious and with plenty left over for Saturday evening.
Tonight menu? Entree salad. Romaine lettuce, baby spinach, cucumber, hard boiled egg, sprinkle of homemade cheddar cheese. Yes, we made homemade raw milk cheddar cheese last year. We tried some of it in August, but it was very mild so we just put it in the fridge and turn it over every couple of weeks. We'll try it this evening.
Why didn't I sprout some alfalfa? Salad sprouts would be great with our meal! I've got several different sprouting seeds that would work. Definitely need to work on my meal planning.
For today's recipe, the ranch dressing we use. I have made it with homemade mayonnaise before, but this evening I'll just use the brand Joe likes, Dukes Mayo.
Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chives, dried
1/2 teaspoon parsley, dried
1/2 teaspoon dill weed, dried
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon pink salt
1/8 teaspoon black pepper
Combine all ingredients, put in mason jar or another storage container with a lid, and refrigerate for at least an hour. If the dressing is too thick for your use, just add a tablespoon or two of milk and stir well. It's better the next day and will last for a week in the fridge.
Recipe adapted from All Recipes.com. good resource!
I used to take a lunch break and my place for work offers employees one free meal a shift. But the food is rich and decadent. My first year here I gained 50 pounds! Then when I started juicing, it was a challenge to be smelling all this food and to sip a spinach juice. I just gave up and stayed behind my desk and endured. The aromas still reach my lobby desk and some days all I want to do is walk out. The temptation to over indulge when I got home is extreme.
Among my many tasks and besides answering the phones, I make and update the menus, dining feature sheets and special food labels for buffets, as well as send out daily dining options via email to members. It's food, food, food all day long. And not the food I would make. Exactly why so many capers, folks? I know they are good for you, but their taste haunts into next week!!!
Honestly, my dream is to be able to have several acres of land, a raised bed garden, chickens, goats and make as much a I can from scratch. To work and earn a living from home would be divine. Okay, enough daydreaming. Back to reality...
Last night's spaghetti bake was delicious and with plenty left over for Saturday evening.
Tonight menu? Entree salad. Romaine lettuce, baby spinach, cucumber, hard boiled egg, sprinkle of homemade cheddar cheese. Yes, we made homemade raw milk cheddar cheese last year. We tried some of it in August, but it was very mild so we just put it in the fridge and turn it over every couple of weeks. We'll try it this evening.
Why didn't I sprout some alfalfa? Salad sprouts would be great with our meal! I've got several different sprouting seeds that would work. Definitely need to work on my meal planning.
For today's recipe, the ranch dressing we use. I have made it with homemade mayonnaise before, but this evening I'll just use the brand Joe likes, Dukes Mayo.
Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chives, dried
1/2 teaspoon parsley, dried
1/2 teaspoon dill weed, dried
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon pink salt
1/8 teaspoon black pepper
Combine all ingredients, put in mason jar or another storage container with a lid, and refrigerate for at least an hour. If the dressing is too thick for your use, just add a tablespoon or two of milk and stir well. It's better the next day and will last for a week in the fridge.
Recipe adapted from All Recipes.com. good resource!
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