Our Saturday evening dinner was inspired by a blog post from Larry over at Big Dude’s Eclectic Ramblings and his meat and salad dinner request from wife Bev. Larry made Homemade Buttermilk Ranch Dressing. I just happen to have my own favorite recipe, so a fresh salad and my favorite Barbeque Chicken Recipe made it to our table.
Sunshine and warm temperatures found us sipping wine and basking in sunshine on the back deck this past Saturday. Grilling was certainly in order. We removed the cover from the Weber and broke a bottle of champagne over the cast iron hull, officially christening it for the season. Actually we didn’t really do that, what a mess it would have been to clean up.
We did enjoy it while it lasted but as I type this we’ve got about eight inches of fresh snow on the ground. Yes, yesterday, May 1, May Day, Denver had yet another blizzard. I took this photo this morning at our office building after standing outside talking with the incredibly helpful customer service department over at GoDaddy. They’re really incredible. Anyway, his name was Russell, and located in Phoenix, he was remarking about their 100 degree temperatures as I stared at this Winter scene.
You can’t tell it, but the sun is out and the melting has begun.
But back to Spring. A salad piled high with cucumbers, orange bell peppers, mushrooms and tomatoes alongside a chunk of grilled chicken was a reminder of the warmer weather and summer temperatures that are surely in our future. If I start complaining about the heat in a couple months, please remind me of the Spring blizzards that have become a weekly event.
I’ve had this Buttermilk Ranch Dressing recipe for years. I couldn’t begin to tell you where I found it. It’s fresh and crisp with flavor and easy to make. And it’s minus the preservatives and those ingredients that are impossible to pronounce. Tip: Use a sour cream that’s thick in consistency for a thicker dressing.
- 1/3 cup mayonnaise
- 2/3 cup sour cream
- 3/4 cup buttermilk plus more if needed
- 1 clove garlic minced or grated with a microplane zester
- 1 teaspoon white vinegar
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh chives chopped
- 1 teaspoon dried dill or 2-3 teaspoons fresh
- sea or kosher salt and fresh pepper
In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like, mix in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
Homemade Buttermilk Ranch Dressing…It’s What’s For a Salad