This has been the most wonderful year, the vibrancy and perfection of moving to Ecuador, surviving separation, building a house, and meeting such kind and wonderful friends. I wouldn’t have traded this year for anything! Except enlightenment, maybe, ha ha.
An Aioli: Pour it over veggiee burgers, wraps and crunchy salads. Use it as a dip for vegetables and raw crackers. Spread atop raw pizzas!. It's the classic French sauce: aioli. This fantastically creamy, savory "mayonnaise sauce" is a snap to make at home. Use basil for Mediterranean-inspired dishes, or cilantro for Mexican-inspired dishes (raw tacos, anyone?). Classic Aioli - Ingredients: 1/3 c. olive oil 2 cloves garlic 1 T. flax soaked in 3 T. water (or psyllium seed or Irish Moss to thicken) 1 T. lemon juice 1/2 tsp. Dijon mustard salt and pepper to taste Directions: Whisk the thickener, lemon and mustard until smooth, then slowly drizzle in the oil. Add garlic and seasonings to taste. Makes 1/2 cup. You can do this in your personal blender, too, as shown on The Next Great Iron Chef! Middle Eastern Aioli - To the classic aoili above, add: 1 tsp. lemon peel 1 tsp. thyme 1/2 tsp. oregano 1/2 tsp. basil 1/4 tsp. marjoram Follow instructions above.
*add Tarragon instead, or pesto to make a completely different favor profile!
Word of the Day – cabaña – cottage
Tip of the Day – It isn’t scary at all, living in a one-room cottage. It’s perfect. It can be a challenge not to accumulate too much stuff, but it sure is worth the lack of cleaning! I can clean the entire cottage, walls and floors, in one hour!
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