Anyway, it was beautiful the day we were heading home(shocker) so we took advantage and decided sand castles on the beach must be accomplished before ending our time.
Although it was freezing we made the best of the sunny day and drug it out as long as we could.
I bet you can't guess what we used this for???
Don't let your mind wonder to far.
Oh ya, jumping some rope.
Yup, even Justin!
We were certainly blessed to have the company of Grammy and Matti.
And each other.
Beach trip over......... back to reality......... coming home is always a bum.
We dove head first into the typical busy Monday.
Ave had school, and I had two meetings followed by early dinner plans. All while catching up on laundry, preparing for work Tuesday, and doing more laundry.
So for the fun part (I'm getting there I promise) my close friends and I ( a.k.a) "The Farm Wives" had our meeting first thing. We decided though that it wouldn't be our kind of meeting without good food. So we each brought a dish. Kind of brunch.....ish, only it was 9:30 a.m.
I was instructed to bring something that would pair well with Amy's tasty and elegant Strata(it's fun to roll your r when you say it......Strrrrrrrrata) One more time....... Strrrrrrrrrata. Oh and amazing pecan muffins made by Megs.
I thought a salad would be perfect. I'm not talking iceberg lettuce with Nalley's Ranch. I'm talking orange scented "Fennel and apple salad"
Most people might think this particular salad would be more appropriate for summer. I say no matter what time of year.......if it looks good, eat it!
Okay, It's no secret that I like fennel. I guess for me the texture is a cross between, celery, and a radish. But the flavor out ways both in my opinion. I love it! This salad is so fresh and the dressing......oooohhh the dressing, is so bright and delicious. Perfect for a brunch, or lunch, or anytime.
|Zest 1/2 an orange|
|Squeeze the juice of two oranges|
|Squeeze the juice of 1 lemon|
|2 tsp Dijon mustard|
|2 Tb onion, chopped fine(I soak the onion in cold water for 10 min, to cut some of the strong flavor)|
|1/3 cup olive oil|
|Pinch of salt|
|A few grinds of the pepper|
|Generous pinch of sugar|
|Shake it like you mean it!|
|Toss with 1 granny apple, sliced in match stick form. And 1 fennel bulb, sliced very thin. Add some chopped fronds for color.|
Fennel and apple salad with
orange scented dressing(inspired by David Lieberman)
2 oranges, juiced
1 lemon, juiced
1/2 orange zested
2 Tb onion, chopped very fine
2 tsp Dijon mustard
1/3 cup extra virgin olive oil
generous pinch of sugar
pinch of salt
4-5 grinds of pepper
1 granny smith apple, peeled and core removed
1 fennel bulb, fronds reserved
Put the first nine ingredients in mason jar and shake until combined.
Peel and core apple and slice thin in match stick form. Remove fennel stalk, remove outer layer off bulb and slice very thin. Put in serving bowl, chop a couple tablespoons of fronds over the top and pour dressing on. Mix and serve right away. Serves 4
Note:You may not need all the dressing, but don't throw out all that goodness. Save it for another salad.
I guess Mondays aren't so bad after all.