A two-minute dressing that adds tremendous flavor to bitter leaves or any salad.
6 olive oil–packed Spanish anchovies
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
freshly ground black pepper
1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.
2. With the motor on, slowly stream in the olive oil.
3. Season to taste with pepper.
A seafood boil is all about abundance, lots of libations, and eating with your hands. You can serve this with fresh lemon wedges, sea salt, hot sauce, drawn butter, etc.
Here is a simple recipe for a winter hot soak. It will keep you warm and healthy all winter long. The sea salt bath gives our bodies much needed minerals. The sweet orange and lavender calm the nervous system and release tension. The ginger warms the muscles and relieves...