We’ve had a record breaking dry streak. It’s hard to complain about no rain when 3 months ago I was weeping and beating my head against the concrete because it wouldn’t stop. Now that everything is all dried out I’m not heartbroken to hear the rains are coming back.
The weatherman says we’re in for a series of storms starting on Friday. I’m getting home late tomorrow and Thursday so tonight the minute I got home I dropped everything and put on my work clothes and ran outside. It’s amazing what you can get done quickly when you’re motivated.
I yanked a bunch of dead stuff out front to make room for the 150 bulbs project. Then I brought in all the tomatoes and ripped the plants out and yanked most of the sunflowers. The cucumbers are still out there, although they look dead. The garden is finished. I think there are carrots but that’s about it. Well, apples. When I tore out one of the sunflowers I thought I found another suntater and I was pretty excited but it turned out to be a rock.
The real purpose of this post is to tell you about Roasted Pepper Vinaigrette. That’s it in the squeeze bottle posing with the tomatoes I just brought in. I’ve had this recipe forever. I don’t recall the origins. I made a note that “goes good with lots of things” so must have been part of an article. I finally made it on Sunday and it is amazing. We’ve had it on corn and salad. I think it would taste great on just about any vegetable and also, a swirl on a piece of cheese would be good. Probably good on pasta. It’s way more delicious that this recipe would suggest.
1 roasted red pepper or drain it from a jar (that’s what I did, thank you Trader Joe’s)
1/4 cup olive oil
2 T red wine vinegar
1 T chopped shallot (I never measure stuff like that. I used half a big one.)
1/2 t. salt
fresh ground black pepper
Whirl it all in the blender until smooth. Add more vinegar, salt and/or pepper if you think it needs it. Put in a squeeze bottle because you feel all fancy squeezing it on stuff.