I HEART blue cheese.

One last meal to blog from when Grandma was visiting.  A couple of weeks ago the big little started calling me "Mommy" (instead of Mama) and then transferred that to "Daddy".  He had always called Grandma, well "Grandma", but when she was visiting he adjusted once again and thought the more grown up version of Grandma (ends with Ma) was also "MEE".  So she became "Grammy".  Pretty creative if I do say so.  Grandpa has always been "Papa", so we will see if that morphs into something else more "grown-up", when they both return for Christmas.  In the meantime, I love hearing him switch back and forth between "baby" and "big guy".

Sibling fun with Grandma "at the wheel".

Looks like Grandma can "drive the bus" perfectly!

This is called the Blue Cheese Salad (my fourteen year old self would cringe at the thought that this is one of my favorite salads, I guess you do eventually grow up!)

-great with grilled steak in the warm months
-we had it with boneless, skinless chicken thighs (cheap!), that we wrapped with a sprig of fresh thyme (rosemary would have been better) and a slice of prosciutto.  I seared them in a skillet then transferred them to the oven to finish cooking through.

Okay, now for the salad:

2 TBSP olive oil
2 TBSP white-wine vinegar (or red works fine)
1 tsp Dijon mustard
1 clove of garlic, minced
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

1 package of mixed baby greens
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced or diced
crumbled Danish blue cheese

Combine all ingredients for the dressing in a jar and shake well, or whisk in a bowl.  Combine the salad greens, tomatoes, and red onion in a bowl.  Toss salad with the dressing.  Mound salad on plate and top with blue cheese.
Sending Love,
Twin A