Fuss-Free Fridays: Red Wine Vinaigrette Recipe
Earlier this week, one cool afternoon when the sun was still up and the nearby running track oval was empty, I was doing my usual afternoon jog, getting back to my regular schedule after a couple of weeks break. It was just Mother Nature and I. You know when dogs stick out their faces out from a moving car and you can see happiness on their faces (and a shampoo commercial in there somewhere)? That’s sort of how outdoor running feels to me, wind against my skin and combing through my hair, foot to earth one step at a time. I was on my 8th lap, feeling all Zen and going with the flow, when I opened my eyes in slow-mo and my brain started screaming: “HOLY SH**…IT’S COMING AT YOU!!! WATCH OUT DON’T OPEN YOUR MOUTH…!!!” SPLAT. PBBBTTTT. Gigantic dragonfly recomposes itself mid-stumbling-flight and I in the verge of punching my fist up to the skies and breaking into insane laughter. Way to ruin the moment Mother Nature!
So that’s one of the simplest, grounding things I do: jog or run. After completing a beginner’s running program similar to Couch to 5K and running my first 5-km race, I’ve transitioned from being all about yoga to someone who craves running. I can slip into my shirt and shorts, lace up my shoes and I’m good to go. No fuss, just get up and go. It’s easy. Sometimes, I just get smacked right in the face by bugs or insects.
And that’s how I like my Fridays, too, minus the bugs and insects.
It’s an ongoing life project to balance work, having a life outside of work, and then blogging. I love doing all three. I don’t want to be flighty or have any one of them become a chore, because they all require time. So, in an effort to balance what could sometimes be a very insane blogging schedule when I get so much into it, I’m going to start doing what I call Fuss-Free Fridays. This is when I’ll post easy recipes. Those that you won’t have to stress about — and let’s face it, some could trigger fears just from a quick glance at the length! I won’t have to sweat writing long and winding step-by-step procedures and you won’t have to bug your eyes out reading all that. Fair deal?
If you want to join me for Fuss Free Fridays: leave a link to your easy recipe blog post in the comments OR if you don’t have a blog, leave the recipe in the comments. If there’s enough participation, perhaps we can do this on a regular basis. What say you?
Now here’s an easy one to make and something that you can just use as a loose guide for creating your own vinaigrette. Admittedly I’m not a huge salad person, but when I do fall in love with a dressing or a salad, I become loyal to it.
Let’s start the weekend right and relax. Happy Fuss Free Friday!
RED WINE VINAIGRETTE
Makes a little less than 1 ½ cup of vinaigrette
This is a good basic vinaigrette recipe that goes well with your choice of wine vinegar and/or fruit-flavored wine vinegar, including the addition of fruit juices. It was inspired by the basic vinaigrette recipe from the book, Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann (2009 Random House Canada). ~ Joy
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons raspberry vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- 1 cup extra virgin olive oil
- freshly cracked black pepper
1. Combine shallots and vinegars in a medium bowl and let it stand for 15 minutes.
2. Whisk in sugar and mustard. Slowly add oil in a slow and steady stream, whisking until well blended. Season with salt and pepper.
Vinaigrette can be covered and refrigerated for up to a week.