Being a pork kind of girl, there's very little that I know about dairies. Yet.
But after two days back in the country, I know this: Dairymen like to eat. And on days when it's warm outside, and they're overheated and tired, I suggest the following.
(Spoiler: They love it.)
Cape Cod Salad (courtesy my sister Kellee)
1 red apple, quartered, cored and cut crosswise into 1/4 inch thick slices (or a Fuji apple if your husband has an aversion to apples of only one color)
3 tablespoons lime juice
1/4 cup cranberry chutney or apricot preserves
2 teaspoons dijon mustard
1/2 cup extra virgin olive oil
salt and pepper
2 heads romaine lettuce
1/2 pound unsliced maple glazed turkey breast, diced
1/2 cup diced or sharp cheddar cheese
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Toss apples with 1 tablespoon lime juice in a small bowl. Whisk remaining 2 tablespoons lime juice, chutney and mustard together in a large bowl. Gradually whisk in oil until incorporated. Season with salt and pepper to taste and reserve 1/4 cup dressing in measuring cup.
Toss lettuce and watercress with remaining dressing in a large bowl and arrange on a large platter. Arrange apples, turkey, cheddar, walnuts and cranberries on top of lettuce. Drizzle salad with remaining dressing. Serve or refrigerate for up to 1 hour.
|Dogs like Blackjack come in handy in case you, I don't know, say, burn the first batch of walnuts. Not that I'm saying I did that or anything. You know. And stuff.|
3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 12-ounce bottle/can beer
1/2 cup melted butter
Preheat over to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake one hour. Remove from pan and cool for at least 15 minutes.
|Final step: Devour like a ravenous wolf.|