Hello everyone!  The weather in DC is totally screwing with me lately; fluctuating from cold to chilly to pleasant in a matter of days.  My culinary barometer doesn’t know whether or not it should be pointing in the root and squash vegetables of winter or forge on with the lighter meals of summer.  I’ve decided to let time being the deciding factor.

All the essentials

Work has been craaaazy lately, with over time becoming the norm rather than the exception.  A bit frustrating at times but with a recent automobile “incident” and Christmas just around the corner, the extra cash is appreciated.  (And yes, we have begun planning Bake-A-Thon 2009!)

Being the cheapskate I am, I rarely work with fresh herbs.  With a gift of some potted plants I’ve been trying to turn that around.  Ever worked with dill?  I don’t think I have.  The most exposure I’ve had to the stuff is snickering at the local  grocery store while reading the dried herb container labeled “Dill Weed”.  (hah!  still cracks me up)  It’s a hard flavor to describe, reminding me a bit like a mild cilantro but also maybe parsley like.  I also had a brief flash of cucumber!  The lemon and garlic, however, kick its influence up.

Romaine with Lemon Dill Dressing

Lemon Dill Dressing
Add this to a simple salad of lettuce; perhaps with carrots or scallions.

1 tablespoon fresh dill fronds; chopped
1 garlic clove; minced
Juice of one lemon (approximately 2 tablespoons)
1/4 cup of extra virgin olive oil

Combine and enjoy!