Herbed Buttermilk Dressing


Aka "Ranch."

Which I whipped up because my dad called and asked what I was doing for lunch. I said, "Come by. I'll make salad."

Today was graced.

I asked my friend Kelli to pick my kids up from school because I just needed some TIME at home to plow through my list, make the bed, be quiet. (And what I always discover when I ask for help is that people like to help and usually say yes. Please remind me of this when I pull that "I'm-so-busy" victim crap.)

There was light (and warmth!) all around. On the east side in the morning, the west side in the evening. Windows open, Brandi Carlile on the stereo.

And time for returning emails, emptying the compost pail, taking the dog for a walk, reading for work, getting out Spring sandals. A general knowing that there is enough and will be enough.

As you know, one of my favorite things is being home for lunch. I sometimes make fried rice or a little snack plate, but usually it's a salad. Today, it was a chopped salad with romaine, kale, sweet peppers, avocado, havarti, crispy proscuitto, radishes, and tomatoes. I normally make an olive oil vinaigrette but felt like something creamy. I'm reminded of Michael Pollan who opines that we can eat whatever we want as long as we make it. A few Tablespoons of this might not be fat-free, but its still healthy. (Love this little video short: "What predicts a healthy diet, more than anything else, is the fact that it's cooked by a human being." Amen.)

And lunch in the sun with my dad? That's healthy, too.

Herbed Buttermilk Dressing
In a blender, combine 1 c. buttermilk, 1/2 c. mayo, 1 garlic clove, juice of one small lemon or 1/2 large lemon, 2 Tb. olive oil, salt and pepper to taste, and some handfuls of fresh herbs (big handfuls of parsley, cilantro, basil, or dill and smaller ones of thyme or oregano). Blend until smooth. Store in the fridge and treat yourself all week.