Tomato Basil Vinaigrette

This vinaigrette is light, low acid and has all the summery goodness packed in. I like it over chopped cucumbers, tossed on cool noodles, or on anything that needs a burst of the heart of summer. Fresh basil and garlic make a big difference, here, so make it when you are overwhelmed with the produce. Perfect for August, when it's too hot to do anything other than salads.

Ingredients
A handful fresh basil leaves, chopped
Two large cloves garlic, minced
1 tomato, diced
Fresh cracked black pepper
Dash sea salt
1/4 - 1/2 cup balsamic vinegar
1/2 cup olive oil

Directions
Layer chopped ingredients into a mason jar.
Sprinkle salt and pepper over everything.
Pour balsamic vinegar over it all. Use more vinegar for a tangier dressing, and less for a smoother one. Cover and shake. Let ingredients sit for a few minutes, if you have time -- the vinegar will pull out the flavors.
Add olive oil, cover, and shake again.
If your container doesn't seal well, please stir instead of shaking.
I like mine chunky, but you can blend the whole thing in a food processor or with an immersion blender for a smooth, uniform texture.

Lemon Avocado Vinaigrette

• ⅓ cup olive oil
• Juice of 1 lemon
• ¼ cup white wine vinegar
• 1 dipper full raw honey - about 2 Tablespoons
• dash sea salt
• ¼ cup diced onion
• 2 cloves garlic
• 1 large avocado, pit removed and flesh scooped out
• ¼ cup bacon grease, with some bits of bacon (secret ingredient!) -leave out for vegetarian option, which is still amazing.
  

Put everything but the bacon grease in a food processor and blend until smooth. Slowly pour the bacon grease and bacon bits into the food processor, while running, until incorporated. Pour the results into a mason jar. Makes about 3 cups. Store in the refrigerator for two to three weeks, if it lasts that long.

Hot enough for you?

After 15 days in a row in excess of 90 degree heat, and the sixth in a row of ninety-five plus, I think I'm getting used to it. I actually feel more comfortable with the air conditioning off, the windows open, and the ceiling fan moving the air about a bit.

Of course, it could just be that I've lost my mind, but either way, I'm comfortable.

I made macaroni salad. It got a lot bigger than I thought it would, but it's delicious. The dressing has fresh basil, dill and oregano from the garden, and the salad has cucumbers carrots, peas, celery and red onion. This is summer.