Who first believed in you? Family members don’t count. For me, it was Mr. Serie. He was my 8th grade art teacher. Art was a 6-week elective then. Or was it 12-weeks? I can’t remember. But despite all my goofing off in the class, he pulled me aside and told me I was good at art. He didn’t have to do that. And I probably wasn’t all that good. But I went on to paint lots of pictures, take lots of art classes, and major in graphic design. All because Mr. Serie told me I was good at something. Words are powerful.
And you guys, you told me you like my vinaigrettes. I’d never in a million years guess that “balsamic vinaigrette” would consistently be the most popular search term on this site. I get it, you’re scrolling through baked donut recipes and you think, she must make a killer vinaigrette. I make a fine dressing, but we need to discuss the reasoning behind this. Either way, here’s something new for your search—sun-dried tomato vinaigrette (I spell that word wrong every time). It’ll be the star of an upcoming recipe as well as another one I’ve been meaning to recreate. But go ahead, make it now, and top whatever needs topping. It’s bright and tangy. And it tastes like spring.
We’re off to drive around town in search of Playful, a super cool craft book for kids. It’s spring break and little Hal needs lots of stimulation. 8th grade art class is about to start early over here. It’d be fun if she took up a liking for painting. I’m much better at that than history. But what I really hope is that she has a Mr. Serie or two in her life.
- 1/4 c. sun-dried tomatoes (in oil)
- 1/4 c. olive oil
- 1/4 c. water
- handful of basil leaves
- 2 tsp. lemon (or vinegar)
- 1 clove garlic
- hefty pinch of coarse salt
- Add all ingredients to a high-powered blender or food processor. Pulse until smooth. Taste. Add more salt if necessary. Pour into a jar with lid. Top with a bit of oil. Store in fridge for about a week.