Sometimes, I am baking, too, and our conversations are accompanied by the soundtrack of whirring KitchenAids and the mmmmms of dough-sampling.
Occasionally one of Heidi's twins starts to cry. And that's ok, because usually one of mine is crying, too.
The two of us carry on great conversations in spite of the miles and time-zones between us. We share book titles and recipes. We bemoan the fact that all this cookie dough needs to be exercised away and compare workout routines. We solve world problems. And all while we are administering time-outs, wiping rear ends, and folding laundry piles.
A recipe from my sister is a treasure...and I am sharing one of my favorites today.
Like, Heidi, this salad is an interesting mix of tart and sweet. A little bit nutty. Fresh, healthy, and beautiful to look at. Enjoyable on many levels.
My Sister's Spinach Salad
Dressing: 1 cup vegetable oil, 2/3 cup bottled Teriyaki sauce, 2/3 cup white wine vinegar, 6 Tbsp. sugar, 1/2 tsp. salt, 1/2 tsp. pepper. Mix in blender and set aside.
Salad: 10 oz. fresh spinach, 6 oz. craisins, 16 oz. water chestnuts, drained, 1/2 cup chopped parsley, 1 bunch chopped green onions, 1/4 cup toasted sesame seeds, 6 oz. honey roasted peanuts, 2 cups cooked, diced chicken and 1/2 bag cooked bow-tie pasta
Marinate chicken and pasta in dressing for two hours. Toss with remaining ingredients right before serving.
Thanks, Heidi! Love it...love you!