A homegrown meal

We've finally got stuff coming out of our garden pretty regularly. Last night we decided to cook up those potatoes from a few days ago. They got chopped up, fried in a little bit of butter, and seasoned with rosemary.

They smelled absolutely heavenly, too.

Then we whipped up a salad with ingredients mostly from our garden. There was a lot of lettuce, tossed with a bit of chard and some baby collards. Topped with homegrown radishes and balsamic-vinegar-glazed walnuts, it made for a tasty dish.

We also made our own salad dressing, which was very very easy. In it, we used a couple of our eggs from our chickens.

Homemade Salad Dressing

Put two whole room-temperature eggs and a quarter cup of vegetable oil in the blender on high for about one minute, or until the mixture becomes thicker and lighter colored.

Add a half teaspoon of powdered mustard seed, and continue to blend. Every thirty seconds add another quarter cup of oil until mixture thickens. You may have to scrape the sides of the blender periodically.

Add a teaspoon of paprika and a tablespoon of lemon juice, and blend until mixed.

While blender is running, add milk until you get the consistency you want. Add onion powder, salt, garlic, and pepper to taste, and mix well.