N.’s co-worker invited us to a Diamondbacks game yesterday, D-backs vs Dodgers. It was so exciting! We where three rows behind the Dodgers dugout. I’ve never watched a game that close to the field before and the icing on the cake was that the D-backs won.
N. and I had dinner before going to the game so we wouldn’t be tempted by all of those not-so-good-for-you goodies at the stadium. N. only had a water and I had a prickly pear margarita, okay maybe I had two. I had to indulge a little, I was at a ballgame!
This is our new willow tree and we got her free at the Old Town Farmer’s Market. We’ve had her for two weeks and it looks like she’s happy. I can’t even tell you the non-profit that gave away the free trees, I was so excited, I just grabbed the tree and brought her home. She says she’s going to grow up big and tall and shade the house from the evening sun. I think that, if she can do that, it would be a blessing.
We had a lovely vegan brunch at Nami today. Nami is a vegan dessert spot that opened up in Phoenix last year. N. has been craving french toast since she went vegan over two years ago, so when she noticed on facebook this morning that Nami was serving french toast, it was all over. She dragged me to the car and off we went. I enjoyed the huevos rancheros and N. gobbled down her french toast before I was even halfway through my plate. I did get a tiny bite of french toast during the feasting and it was pretty tasty. I think N. will be checking facebook every Sunday from now on.
I am always looking for salad dressing recipes and usually when I find the recipe, I can’t find the time to make it. Happily, this time I found the recipe and the time. This recipe is from Oh She Glows and it’s very tasty. I tweaked it a little, hope you enjoy.
1 garlic clove
1 cup avocado/vegenaise mixture (1 large avocado and add vegenaise to make a cup)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup sweet onion (I used vidalia)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Sweetener, to taste (I used 1/2 tsp brown sugar)
Add all ingredients to your food processor, except the vinegar, and process until smooth. Add in the vinegar a tablespoon at a time, until you reach a desirable level of tanginess or, if you’re feeling lucky, go for it. The first time I made this, I only used 4 tablespoons of vinegar, but the next time I’ll try 5 tablespoons. I put the dressing over a salad of yellow pear tomatoes and romaine lettuce from the garden and I added cucumber from the farmer’s market. Buen Provecho!!!