PINEAWEIGH—DAY SIX: RECIPE

Sunday, July 29, ‘18  Only the Swinomish current is moving; not us. In the photo—across the channel Swinomish Tribe Reservation, east side, apparently unthreatened by President Grant.

Yesterday: Oh my gosh.
I wanted to make a salad, using tons of veggies, pumpkin seed, lettuce, avocado, and sharp cheddar cheese. On his way down to the stink’n hot engine room to drain quarts of oil while it was still warm, Dave said he was hungry for cottage cheese. 
So, thought I, How shall I please us both? Salad dressing out of cottage cheese? (I can always throw it away if it doesn’t work). 
Boldly—bowl, spoon, and what’s at hand, I began. Here’s how it developed for me:

”Last of Evelyn’s Peas Salad Dressing” 
Two big dollops of Low-fat cottage cheese dropped off a serving spoon into a bowl.  Hummm, now what?
Herbs of Provence? Sure. A teaspoon-ish
Mash, mash.
Garlic, lots
Salt/pepper. Mash, mash to break down C.C. Curdles

Olive Oil . . . About that much
Apple cider vinegar (quarter cup? Less?) Stir. Taste it.
Oops, needed a smidge of brown sugar. Yep. Really good taste but too thick.
What about . . . (I took out a very small portion to experiment) Buttermilk. Yes!
Just enough to thin it to salad dressing consistency.
Let me know if you try it; it was delicious! And nutritious!

This is what comes of a having a very short run—Shelter Bay to LaConner’s Swinomish Yacht Club dock—time to play with food.

By the way, remember our initial day’s delay because Dave was missing a “must have along” item and he went home to find it but didn’t? It was here, on PineAweigh, all along—tucked, as he is wont to do when packing efficiently, in a shoe, at the bottom of a heap of things.