My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.
SALAD DRESSING: (this recipe idea came from Kael. Thank you Kael, I dont think I will ever buy store bought dressing again!!)
You can add whatever fresh herbs are in season to give your salad dressing that extra freshness. Each time I make this dressing it is a little different, but the basic recipe would be roughly:
2/3 cup apple cider vinegar (more if you like your dressing more vinegary and less if you dont like as much "zing")
1/3 cup olive oil
1+ cloves of fresh minced garlic...I like to use quite a bit but some people dont really like too much garlic (I usually use about 6-8 cloves, but we really like garlic. I mince the garlic with a Garlic Press and it makes it really quick and easy)
2+ tsp honey mustard/dijon mustard/sweet and sour mustard
pinch fresh cracked pepper
add in whatever herbs you have on hand. (this time I added chives and basil)
Tip from JD & Kristy - They substituted the honey mustard for mustard and honey!! JD said the pure honey gave the dressing some amazing flavor!! Give that a try, I know I am sure looking forward to making "honey dressing!!".
The dressing will seperate due to the oil and vinegar so make sure to give it a good shake before you pour it on your salad. Ive found that refrigerating it an hour or so before eating really helps.
And of course, head our to the garden for a fresh salad and veggies!!