The last few days have been busy; my wife had a four day weekend off at work, so we spent as much time together as we possibly could.  On Wednesday we picked up some farm fresh milk and pastured eggs, and on Saturday we attended the Sandy Springs Farmer’s Market.  The market runs every Saturday from 8:30 to 12:30, and is located in the parking lot of an old closed Target on Roswell Road.

It was pretty great to see everyone out and about even though the day started off rainy and overcast.  Thankfully, the temperatures were down, and walking around outside was comfortable.  This was my first farmer’s market experience, and I enjoyed seeing the variety of vegetables and products on sale here.  We picked up a bunch of the best peaches I’ve ever had, some giant zucchini, some leafy greens, and a pastured chicken that will become dinner for us tomorrow night.

The Sandy Springs Farmer’s Market website:  http://www.sandyspringsfarmersmarket.com/index.html

After reading several books on real food we’ve been trying to adjust our diets to that lifestyle – eating vegetables that are in season and organically grown, getting pastured eggs when we can, and going for grass-fed meats.  That’s meant a lot of salads over the past week , which, it turns out, isn’t that bad.  I’ve been making a great salad dressing that’s tasty and simple all rolled into one.  There isn’t even any measuring involved!

Simple and Tasty Dressing:

olive oil

white wine vinegar

spices to season

honey

mustard

Take a bowl and add a splash of the vinegar and olive oil.  I think a 1:2  vinegar to oil ratio will probably work best.  Try to go for enough liquid to coat the salad leaves, but not leave a pool of dressing when you’re done with the salad.  Season to taste with salt, pepper, etc – dill works well – and add a tablespoon each of honey and mustard(Dijon works really well).  Take a whisk and whisk your dressing until everything has been incorporated into one smooth liquid.  Add your salad leaves to the bowl and toss until the greens are coated well.  This dressing depends a lot on personal taste, so feel free to experiment with the best ratios for everything.  

On the illustration front I’ve been doing more anatomy studies – I inked a pig’s skull and a bear’s skull from the Cyclopedia Anatomicae, and both turned out well for first attempts.  I did them in my Moleskine, which I’m finding works very well for these inked sketches.

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