My mid-blogging snack
No yoke! I was a sauce machine! Alright, another cheesy joke. I couldn’t help myself. Well, I suppose I could have, but I didn’t want to.
I have some adorable nephews and nieces. I’m lucky to be “Aunty” not only to my brothers 2 boys, but the children of close friends and extended family. I have been bestowed upon the responsibility of being a godmother. Not the fairy type, I see more the scotch drinking, hand talking, mob boss type. One day I will call upon you for a favour… and you will not refuse me. I like to think I’m tough, but I’m not. I get hustled by a bunch of preschoolers, they know we do what they want.
My nephew “C,” my brothers oldest had a speech impediment as a small child. I love lisps, even the word lisp, sounds like someone with a lisp is saying it. The mispronunciation of words is adorable, be still my beating heart. C at 3 or 4 years old replaced his “L’s” with “Y’s.” It would melt my heart when he told me “Aunty Hawyee, I yove you.” The poor kid had to tell me 18 times one morning what he wanted for breakfast, not because I couldn’t understand him, but because he was SO darn adorable saying “fruit loops” it was more like “fUUoot yoops”. “Aunty Hawyee yisten to me! Yisten! I want fUUoot yoops!!” At 6 he doesn’t “yove me” anymore, it’s straight up love, but I’ll take that too. The “No yoke” line made me think of that.
Anyways… if you made the hot cross buns we posted last week you likely have a gang of yokes hanging around your fridge. No fear, we have a solution for you. Freeze them! Really, you can make mayo, ranch and Caesar dressing, honey mustard, and then fancy up the mayo, (chipotle mayo is delicious) but it will still only last a week or two. Astounding when you think about how long bought mayo lasts! You can make custard, delicious for a treat or sweet breakfast, I will do up that recipe for you, but yater, (later) okay?
There is little more frustrating than having perfectly good food spoil in your fridge before you get a chance to do something with it. So pull out your fave ice cube tray, I used a mini muffin silicone baking tray, and place each yolk in it’s own private chamber. Freeze for a few hours and then pop out and put into an airtight bag or container. You can sprinkle a little salt or palm sugar on your eggs depending on if you are using them for sweet or savory dishes, I left mine naked.
Our wing creation arrived after we made a Paleo ranch dressing- a ranch so delicious that the other day while at work I was eating at my desk, (I know I shouldn’t, but I do, trying to get everything done so I can get home to blog and cook) I had cut up an entire English cucumber and was dipping it in the sauce, before I knew it, I ATE the ENTIRE long English cucumber. Yum. In fact, I have some of our recipe ranch in my fridge, after a hike and yoga, I need a snack…
- 2 egg yolks (we used Duck eggs)
- ½ tsp sea salt
- ½ tsp grainy dijon
- 2 tbsp lemon juice
- 2 tbsp white vinegar
- 1½ cups avocado oil
- Place the ingredients in your immersion blender cup, (everything at room temperature) and blend. It is actually that easy. Why have you been eating that cane sugar and preservative loaded crap?
- If you do not have an immersion blender it is a little more complex:
- Place everything but the oil in a cup and whisk or use a hand mixer until combined
- Once combined add the oil slowly and at a steady pace, a squeeze bottle will help, continue beating until it froths and is combined. Emulsified is the fancy cooking word.
- ½ cup Paleo mayo
- ⅔ cup full fat coconut milk
- ½ tsp onion powder
- 1 tsp fresh dill
- 1 tbsp apple cider vinegar
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- 1 clove garlic minced
- 2 tbsp fenugreek leaves
- Stir ingredients together until blended, cover and refrigerate to thicken before serving
- I prefer to put it all in an airtight container and shake it, then you can put it directly in the fridge.