Don’t look now, but I think I’ve become more patient and philosophical. Is this an age thing? Is it just because my brain has been worn smooth from life’s assaults? Maybe like the round rocks that tumble against each other on our piece of the shore?

I don’t really know what to attribute this to, but it’s manifesting itself like this: I’m actually okay with this whole detox diet thing and even with having only melon for supper. Go figure. I LOVE to eat and don’t like to miss any opportunity to taste something.

But instead of feeling hugely deprived, I find myself thinking…well, it’s only a week out of my life. And there ya go.

Perspective. It’s simply a matter of some long range perspective. I sure could have used this epiphany in the last four decades of my life.  A little late to be handing this thing that almost looks like wisdom right now –  not that I’m complaining  – I’ll take any form of insight in any guise it presents itself.

And in the spirit of simple and useful information, I have decided to throw down my basic salad dressing recipe. I’ve had a few people ask me lately and because so many people are still using that expensive and not very tasty stuff with multi-syllabic unpronouncable ingredient names, I’ve decided this is a public service announcement.

Take back your greens people. Don’t hide them under gloppy white stuff.  For those of you who already make your own dressing, you can quit reading. It’s just the basic vinegarette, but it sure tastes fine…

Mix 1 Tbsp Dijon mustard with 3 Tbsp vinegar (Balsamic or white or wine).  Add 4 Tbsp of your best extra-virgin olive oil (or canola…it’s up to you). 

Now, you could get fancy and slowly stream the oil in while whisking furiously…or you could dump it all in a recycled jam jar, tighten down the lid and shake the dickens out of it.  Your call. Depends if you feel like showing off in front of your guests…or not.  Add in one flattened clove of garlic. Grind in some black pepper and salt. Let it sit for an hour or so for maximum garlic goodness or pour immediately. It’s good for days. Make sure your greens are spun dry so that the dressing doesn’t slide off. You and your greens are going to be much happier.

You can play with this by leaving out the Dijon, or adding lemon zest or basil or oregano or whatever you feel like. You are the artist. Practise a little flair.

And just to make sure you don’t get any dressing stains on your clothes – wear an apron. I just discovered that it’s National Tie One On Day on November 24th. Who knew? Tie on an apron and enter the conblog…