RECIPE: GREEN GODDESS DRESSING

THIS SUMMER STAPLE IS delicious with the addition of a bit of balsamic vinegar as in the photo below. Use it on any kind of salad and it is even nice as a sandwich dressing, too. I like it because I can use up all of the leftover herbs I have when I make it!

GREEN GODDESS DRESSING

Makes 1 1/2 cups/ will keep in the fridge, covered for 2 weeks.

INGREDIENTS

3/4 cup mayonnaise 3/4 cup sour cream

2 tablespoons fresh lemon juice

2 teaspoons anchovy paste

1 small garlic clove, minced 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon

1/4 cup fresh chervil 3 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

DIRECTIONS:

Add the mayo, sour cream, and lemon juice to a blender or food processor.

Mince the garlic together with the anchovy paste. Use the blade of your knife to smooth it into a paste. Add to the blender.

Pulse the blender a few times to combine.

Add the herbs plus salt and pepper.

Blend until smooth.

Taste- add a bit more salt if necessary.

RECIPE: MAKE A PIMM'S CUP THE PERFECT WARM WEATHER COCKTAIL

PIMM’S CUP COCKTAIL
A Pimm’s Cup is my absolute favorite warm weather cocktail. I have a lot of memories tied to it too. I spent some summers in England.and there were always Pimm’s Cups served at British summer sporting events like polo, racing, and Wimbledon. Pimm’s Cup #1 is a gin based spirit with some fruity undertones which is why it makes the perfect light, summery drink.

Here’s my recipe for summer’s most refreshing cocktail:

Makes 1

INGREDIENTS
In a highball glass add:
2 ounces Pimm's No. 1 Cup liqueur to the good ice ( Sonic sells it by the bag if you don’t have a crushed ice maker)
Top with 3-4 ounces lemon lime soda (sometimes I use ginger ale)

Garnish with:
1 cucumber slice
1 lemon wedge
2 sprigs mint

VIDEO: HOW TO MAKE PERFECTLY COOKED HARD-BOILED EGGS EVERY TIME

Ever notice a green or gray ring around the outside of the yolk when you cook hard-boiled eggs? Ever notice one side of the hard-boiled egg is thin and the other is thick? Ever notice that sometimes, it is nearly impossible to peel a hard-boiled egg? I’ve got all the solutions for you to make perfect hard-boiled eggs every time.

This is my tried and true method which I call the 5-5-5 method.

Put the eggs in a pot and give them a bit of room to move around. Cover with water Bring to a boil - this is the first 5. Once it comes to a boil, lower heat and keep it at a low boil for 5 minutes. Then immediately turn off the heat and let the eggs sit for 5 minutes. At the 5 minute mark, rinse the eggs in cold water. Pop the bottom of each egg and place back in the cold water. Peel while the eggs are still warm.

And for how to create a deviled egg bar for your next gathering: CREATE A DEVILED EGG BAR