What do you do when you're home alone?
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Put on something fancy and go to the soft-opening of your favorite coffee shop/cafe at their new location?
Sleep diagonally in bed?
Park in the middle of the driveway?
Take hopelessly long showers and try out all sorts of DIY face masks you'd be too embarrassed to have anyone else see you in?
Take the puppies for walks around the lake at dawn? And then come home to snuggle under the electric blanket?
Eat coconut oil popcorn for dinner and spend far too much time in your pj's
Read all of the cooking magazines you subscribe to, perform appropriate magazine tears, and put them in the pretty binder with plastic sleeves that you never remember to use?
Stay up way too late listening to podcasts and reading your latest book? Then feel guilty the next morning because you know you should've gone to bed early (with the light on, of course!)
Wear your husband's favorite t-shirts to bed?
Spend an entire day getting your hair and nails done, before heading off to a massage?
Find yourself in the middle of lengthy and mundane conversations with your cats?
Eat meals that require little (or better yet) no cooking? Or do you cook all sorts of decadent recipes you've wanted to try? Only to end up with a fridge full of food that you'll pawn off on grateful neighbors?
Make elaborate plans to get through the to-do list, and eventually do nothing because you were distracted by something shiny
Then, the day your husband is scheduled to come home from a week-long training class, rush around cleaning up all of the evidence? Nothing to see here
Buy him a card that he'll read while you're making his favorite meal. Because you always want to let him know how much you appreciate all of the things he does(!)
I've been on a mission the past few months, to build my salad dressing repertoire. My favorite kind is often out of stock at Whole Foods, and I'm always a bit bummed when I don't have something delicious in the door of the fridge
Dressings like this one are great, in part, because they're quick. Everything into one container, mix, and you're good to go. At first blush, this design is shockingly bold. Made not only with lemon juice, but entire lemon segments; and far more mustard than could possibly seem like a good idea.
But at the same time, also shows a bit of restraint. There's just enough capers and shallots to keep you going, along with gentler undercurrents of lemon juice, salt, and sweet.
ps: How to segment a lemon
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~ Adapted from A Girl and Her Pig by JJ Goode and April Bloomfield
Lemon Caper Salad Dressing
- 2 medium lemons
- 3 tbsp shallots, finely chopped
- 2 tbsp Dijon mustard
- 2 tbsp capers, drained and finely chopped
- ½ tsp flaky sea salt
- ½ tsp natural sugar
- ¼ cup extra virgin olive oil
- Segment the Lemons
- (Note: Do this over a bowl, so you're able to catch the juices)
- Using a sharp knife, cut off just enough of the fruit's top and bottom to expose a full circle of the flesh on either end.
- Stand the lemon on one of its ends, place your knifepoint at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom.
- Repeat the process until all you have left is a nice, round, naked fruit. (If you've missed any white pith, trim it off)
- Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time.
- Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes
- Set aside
- Salad Dressing
- Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well.
- Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour.