What a Day

This was my first day off work since December 9th. It was busy, but still relaxing because I wasn’t worrying about work stuff, and doing what I love best.

Tomorrow I’m hosting a lasagna feed for about 30 people. Yes, 30. This is just my siblings, their spouses, and my nieces and nephews. I spent Super Sunday making the sauce and froze it. So tomorrow is just assembly of five pans of the most heavenly lasagna in Madison (sorry Josie’s). Other ingredients on board are ricotta, provolone, and RP’s Pasta fresh lasagna noodles.

Well we are eating more than lasagna. Salad is a given. I cheat and buy the organic pre-washed greens. But…..I made two different salad dressings today. Your standard vinaigrette, and this tasty “Cherve and Green Peppercorn” dressing. WARNING – Uses a food processor.


1 ½ ounces of peeled and trimmed shallots
1 tablespoon of green peppercorns rinsed well and dried.

1 ½ tablespoon of fresh lemon juice
1 ½ tablespoon of white wine vinegar
1/ ½ tablespoon of water
1/3 cup of sour cream or plain yourgut
6 ounces of Cherve

1/3 cup of extra virgin olive oil.

Insert the regular chopping blade in the food processor. Drop in the shallots and process about 10 seconds. Add the peppercorns, and process another 10 seconds. Remove the shallot and peppercorn mixture, and set aside.

Put the lemon juice, vinegar, water, sour cream/yourgut, and Cherve in the work bowl and process for about 30 seconds. Turn off the processor, and scrape the bowl. Add the shallot and peppercorns. Measure out the olive oil, turn on the food processor, and drizzle in the oil until the dressing is emulsified.

Oh and some other stuff I did- I made two of these for desert, got my car washed, did my final shopping, and five loads of laundry.

Oh yeah other stuff on the menu are my Mom’s homemade herb breads, olives, and crudités.