I got a ton of stuff done this weekend. On Friday, I met with a plumber to discuss moving around a bunch of radiators and then my dad helped me install a light in my almost-completely remodeled bathroom. I spent the entire day on Saturday raking and picking up thousands upon thousands of helicopter seeds from my garden and driveway. (I actually filled an entire garbage can.) I made a trip to the composting site where I disposed of said helicopter seeds. I mowed and trimmed my lawn. I cleaned the first floor of my house and washed several loads of laundry. This is all my roundabout way of saying I had little energy—or desire—to cook. Thank goodness for neighbors.
Friday night AC and Luke stopped by (they are still without a kitchen) with a couple of frozen pizzas and the makings of a salad. All I did was contribute the dressing. Saturday night Amy and Shawn invited me over for fresh corn-on-the-cob and grilled chicken. All I brought was the bread (store-bought, of course).
I wasn’t a complete moocher. On Sunday night I made my ever-popular French Dip Sandwiches (I wrote about these back in February) and a salad for both couples. I don’t think I ever appreciated my slow cooker as much as I did on Sunday. I wasn’t stuck in the kitchen and I was able to get all sorts of stuff done in and around the house while making dinner at the same time. Plus, when my friends arrived, all I had to do was set the table, slice up the bread and throw the salad together. Now that’s what I call cooking.
Here's the dressing I made for the salads on Friday and Sunday night. I got the recipe from my mom and my neighbors often request it. It's known throughout my 'hood as "Julie's Dressing."
Julie's Dressing
2 tablespoons tarragon vinegar
3/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon pepper
1/4 vegetable or olive oil