Where Faith, Food and Life Converge

Month: August 2015

Monday Mondays 8.31.15

Sometimes it’s the simple things that make your day. Usually, it’s the simple things that make your day, because most days are simple. Most days aren’t red carpet worthy,jump out of an airplane or “make it off the Titanic alive” kinds of days. Most days […]


  That’s the quote on the front of the card we’ll give to our daughter later today. It’s her birthday, and while she is home for the time being, I have a feeling it won’t be for long.  She’s our youngest and after a brief journey […]

Monday Mondays 8.24.15


Last weekend was our anniversary, and we spent it in Chattanooga (#noogastrong!) because it’s close enough to home, yet still feels like a destination trip.  We’ve stayed in Chattanooga a lot, and never at the same hotel or B & B, and always enjoyed the lodging.  Same goes for restaurants – even though we have our favorites, it seems like there is always a cool new  restaurant to visit, and enough of them that you can never visit them all.  Chattanooga is a very friendly family town, yet still has a fresh vibe to it.  It seems like a big city in some ways, while still retaining a hometown feel.  And, like I always do when we’re traveling, I run around the city. Chattanooga has a lot of bridges and I always try to run over a few of them on my run.  Because it’s still summer, I have to run early (ok, I would anyway…) so I usually am able to see the sun rise, and this is what I saw last weekend.  Soooo pretty!  I had the time to stop and take a picture because our Air Force son, who is on a deployment, Skype-messaged me early (it’s a 7 hour time difference) to run some ideas for his sister’s birthday gift by me. I kept having to stop running, so I was able to get this picture, but when your child is on the other side of the globe and they get in touch, you stop whatever you’re doing!

I hope you have a great week; enjoy your Monday links!




Grace is Hard, And Yet…

Lately, I’ve been having some conversations with friends and family about, well… friends and family.  If you’ve read my previous posts about my prodigal, you’ll understand that he weighs heavy on my heart. Despite giving the situation to God, it feels as if someone’s left […]

Monday Mondays 8.10.15

Tell me if you do this too…. when your alarm is set to whatever time, do you wake up before it anyway?  My husband and I had to be up extra early the other morning so I could take him to the airport, and he […]

How to Kick Up a Basic Viniagrette


When I can, I grow various lettuces in my garden, and when it’s too hot or cold to grow any, I go to Costco or Sam’s and buy them in bulk. Yeah, I’m the weirdo buying the shoebox size container of spinach and the 6-pack of romaine. And I’m not related to the Duggars nor do I own a restaurant.  I’m sure if Costco ever does an inventory of what I buy, they’ll be sorely disappointed because I mostly buy produce in bulk. I’m not dropping $100 on video games or towels or those fabulous pre-made gift wrap assortments; no, for me it’s produce. Cheese, paper towels, books, toilet paper, peanut butter, nuts, dried fruits and printer ink on occasion too. (Google and the NSA already know this, no doubt, so I’m not giving away TMI here.)

What a riveting life I lead, huh?

Anyway, lettuce…

Lettuce = Salad

(Which I am a big fan of.)

Since I eat so many of them, I usually make my own dressings too.  Whatever’s in season or whatever floats my boat is what I throw in any and all salads. I think I learned this from my mother-in-law, who makes the best salads EVER.  She puts all kinds of fruits, nuts, seeds and assorted vegetables in her salads.  In fact, sometimes there’s such a variety of things in them, my daughter calls them “kitchen sink” salads. Although it might sound unkind, she means it in a good way – really.  I would never think to add feta cheese and pumpkin seeds, beets and golden raisins, etc… as ingredients in a salad, but she does, and somehow it’s incredibly amazing.  That’s just one example, too.  She also makes her own salad dressings, so maybe I’ve learned it through osmosis or something.

I have a few favorite salads, with specific dressings for them, like my Buffalo Chicken Salad, and 1905 Salad, but when I’m making my own version of a kitchen sink salad, I have a “go-to” basic vinaigrette dressing that’s simple and easy to whip up in just minutes:

Basic Vinaigrette

1/8 C balsamic vinegar
1/8 C honey
1/8 C olive oil
1 T lemon juice, fresh squeezed
3/4 t dry mustard
Salt & Pepper to taste

Combine all ingredients, mix thoroughly.  Makes just under 1/2 C.

(Adapted from Cook’s Illustrated)

How do I kick it up though?  For starters, I often use Jane’s Krazy Mixed-Up Salt or Trader Joe’s Everyday Seasoning instead of just salt & pepper. They both have other ingredients like parsley flakes, onion flakes, garlic and other spices that up the taste factor just a bit.

I don’t always add the mustard.  It’s about 50/50; just depends on my mood.

I don’t always use honey, but now that I’m a beekeeper, I use it a lot more since I have a lot more! 🙂

I substitute other acids for the lemon juice.  Fresh lime juice or orange juice can change the taste in a big way.  If I’m going for a Caribbean jerk flavor, lime juice is the way to go.  If I’m going for an Asian thing, orange juice adds just the right amount of sweetness and tang.

But the biggest way I change it up is the vinegar.

I don’t always use the dark balsamic vinegar.  I substitute the white balsamic A LOT, but I also use regular white vinegar, champagne vinegar, apple cider vinegar and…. fruit infused vinegars that I make myself.  I used to buy them, but then I saw someone use the leftover tops of strawberries to make a strawberry vinegar.

I had a HUGE Homer Simpson “D’oh” moment:

“I can make that myself,” I thought.  Instead of buying a fig dark balsamic, why not make my own?  Delicious. by the way!  It’s super duper easy to make your own.  You just fill a mason jar with fruit of some kind, and then fill it up to the top with your chosen kind of vinegar.  For darker fruits like figs or pomegranates, a regular balsamic works just fine, although, if a fruit has a lovely color, I like to use a lighter-colored vinegar.  I’m a big fan of Trader Joe’s White Balsamic vinegar, because: a) it’s Trader Joe’s, b) because it’s Trader Joe’s they keep it in stock and c) because it’s Trader Joe’s it’s tastes decent and is inexpensive too.



Above I’ve just poured the vinegar over the strawberry tops, and below after a few days you can see the vinegar is starting to take on a very slight reddish color.  It usually doesn’t take more than 5 to 7 days for the vinegar to be infused with both a nice color and flavor.




After a few days, you have a bright, fruit-infused vinegar that amps up your salads just the teeniest bit.  And people will ask you what salad dressing you’re using.

Or if you made it yourself.

Because it makes just the right amount of difference people that can’t put a finger on it.



Isn’t it pretty?  Once it’s actually made into a dressing, it loses a little of its color, but it tastes delicious!  Which in my mind, matters a LOT!  Try it one of these days.  Let me know what you think.  Because I think you’ll really like the extra “ummph” it delivers to your salads!


Monday Mondays 8.3.15

What a BE YOO TI FUL weekend here!  Blue skies, cool breezes… what’s not to love?  We even had a blue moon that the clouds didn’t cover!  And… we got to babysit our in-law’s cows and chickens for the weekend. Which I love.  They’re so […]