Not-Shocking, Shockers! + Tarragon Dressing

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a list of current Top 5 “Not-Shocking, Shockers!”:

1.) The title of this list (convoluted. yet, expected.)

2.) Humidity and its negative affects on my hair. (Its like i cut myself third-grade bangs all over again…)

3.) How the film “Precious” manages to be both the Most Depressing and Most Uplifting movie in my brain. (i mean, come ON. Mo’Nique throws a T.V!)

4.) Looking at my legs on the first day of spring-shorts after many days of pants-wearing winter. (gah! its terrifying. but get real. i knew it was coming…)

5.) The delicious surprise of a big brother visit, even after he ruined the surprise and told me he was coming.

(Take note: Brothers who visit sisters are cool.)

(BUT, brothers who TELL their sisters they are coming BEFORE they surprise them so that their sisters have time to clean towels and trim toe nails are even cooler. Life is in the preparations, people).

These are really not-shocking, shockers. List=accomplished.

Want to know what else is a Not-Shocker? how awesome lavish breakfasts are.

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(orange bliss french toast and famous homefires, coming atcha!)

Also? GIANT  farm salads. with lemon/ tarragon/ parsley vinaigrette. hazelnuts. goat cheese. red onion.

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Again? how about how gal-darn lovely this city is in the summer?

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Ok, just One more… Family adventures= Super fun. All the mystery of National Treasure, without the pain of National Treasure.  Plus, more old timey pizza joints.

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FOOD PICS!

this is the second installment of “Farm Feast”

On the Menu:

Baby Spring Greens w/ Toasted hazelnuts, Goat Cheese, and Tarragon Vinaigrette

Needed:

2 bushels of farmers market greens (i got a mixed bundle that had mustard, dandelion, redleaf, spinach, and arugula)

1/4 of a red onion thinly sliced. (almost translucent when held to the light. that way, it doesn’t overwhelm)

hefty sprinkling of Local Goat Cheese (sweet, tangy, creamy)

1/2 toasted chopped hazelnuts

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Lemon Tarragon Dressing:

in a mason jar combine-

Juice of 1 Lemon

1 T. honey

1/2 of olive oil

salt, pepper, garlic powder

4-5 sprigs of tarragon and parsley (finely chopped)

Shake well until emulsified. taste and adjust. add more honey if too “zippy”. add more lemon if too band, etc.

In a giant bowl, combine greens, nuts, cheese, onion. Pour vinaigrette over top. Toss. Serve immediately.

If you DON’T plan on eating the whole salad (leftovers? whaaaa?) refrain from dressing the whole thing and instead, serve it on the side. No one eats soggy next-day salad. That is totally a Not-Shocker.

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Hope you all had Memorable Memorial Days!

xxoo M

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