I’m currently in a battle against nap time. Nap time isn’t winning but I can’t say that I am either. She’s obviously tired, anyone can see that. But I guess life is too exciting and interesting to waste time on shut eye. I wish I could go inside her little baby brain and see what she’s thinking and experiencing. What is it that makes her fight sleep so hard? I love sleep. I wish someone would wrap me up in a warm blanket and tell me to take a nap.
In another life I probably wouldn’t have been able to sleep but these days a nap sounds heavenly, especially with the cold, rainy, dreary days we continue to have. It’s the end of May and the mountains are expecting another layer of snow and the sun hasn’t shown its face in several days. I thought we were supposed to get 300 days of sunshine in Denver? The unofficial start of summer is this weekend, I’d settle for spring.
Anyway, enough blabbing. Last weekend while my mom was here we had a little dinner. I dare say that it might have been the first dinner we’ve hosted since moving into the new house and definitely the first one since Noe arrived on the scene. We were a little nervous about how the bedtime routine would go down with guests and if she’d sleep through 3 additional voices outside her bedroom door but she did great. In fact, she did so well that we may plan another dinner party before she’s in middle school.
For said dinner I made vegetable enchiladas and a big salad with this simple honey mustard salad dressing. These days everything is pretty simple but this salad dressing is stupid simple. I use a mason jar to mix everything together and to store leftovers in the fridge for less clean up. And although I’m partial to creamier dressings (I’m looking at you ranch), I really like the clean tangy flavor of this dressing. One can only eat so much ranch…said no one ever.
- ¼ cup olive oil
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 tablespoons warm water
- Place all ingredients except water into a mason jar.
- Stir well to incorporate everything.
- Add water to slightly thin out the dressing.
- Serve atop your favorite salad.
- Dressing will save in the fridge for up to a week.
Enjoy and Exhale!