Home-made Aioli

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.

Recipe of the Day – Aioli

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  -

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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