These are my Christmas boots. They weren’t a Christmas gift, I actually bought them in a pregnancy related shopping spree. I was a gazillion months pregnant with Littlest and boots were the only thing that fit, so naturally I needed them.
In hindsight it was a little foolish to listen to my hormones. The boots are bright and have gorgeous blue flowers, but they don’t really go with much. So I call them my Christmas boots because they are perfect for our annual trip to Elgin to chop down our tree at The Christmas Tree Farm.
Yesterday, we made the trek to the country which also included a pit stop for some ‘que at Meyers Sausage Co.
It’s a tradition. And, it makes Husband happy.
There’s something about feeding your man brisket, sausage, and ribs before handing him a saw to chop down a tree. It just screams Christmas.
We searched the farm over for the perfect tree. In the end, Husband didn’t get to use his saw. The drought has affected Central Texas and it’s serious y’all. I have to admit after more than a decade of visits to The Christmas Tree Farm, it looked so sad to me. We decided to purchase a pre-cut tree rather and wait another year or so for the wee ones to sprout up a bit.
But the Littles had a grand time. Or at least they said they did to keep mama happy.
After all the BBQ for lunch, I made a delicious chopped salad for a late night, tree-trimming supper. I chopped romaine lettuce and tossed in the proverbial kitchen sink— tomatoes, green onions, sweet white corn, cucumbers, left-over bacon, avocado, and a hard boiled egg. The best part was the creamy Blue-cheese dressing which blends up in about 5 seconds. It makes enough to enjoy a few chopped salads and will keep in the refrigerator for up to a week.Print
Creamy Blue-Cheese Dressing for Chopped Salad
Blue cheese and lemon make this creamy dressing a heavenly mix for a simple chopped salad.
- Prep Time: 5 mins
- Total Time: 5 mins
- Category: Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- handful of fresh parsley
- 2 green onions, green and white parts, rough chopped
- 2 cloves garlic
- 2 Tablespoons lemon juice
- 4 dashes of Worcestershire sauce
- 3 ounces crumbled Blue cheese
- salt & pepper
- Add all ingredients, except Blue cheese to the blender. Blend until creamy. Add Blue cheese and stir until combined. Season with salt and pepper to taste.
- Keep refrigerated up to five days.
Well, this sounds so good that I want to drink it……now! Great addition to our nightly salads.
BTW Saturday we were passing through Luling and stopped at City Market. Best ribs, brisket and sausage ever. Sunday morning John Kelso wrote about the very place and affirmed the ribs. Finger licken good!
I love that picture of your kids! When we were there a week ago I tried to persuade my kids to let me get one of the pretty already cut trees but they wouldn’t have any of it! We found one we were all happy with in the end. Your salad sounds fantastic! Can’t wait to try that dressing!
Lauren @ Gourmet Veggie Mama says
How delightfully simple! It makes em wonder why I’ve never made blue cheese dressing myself before.
I read your post on the Fellowship Cabin. Back in the late 70’s we spent two weeks at the cabin, enjoying the smokey fireplace and the wind through the trees. Our family of five hosted two other familes of five which is hard to do with just one tiny bathroom. What wonderful memories we have of that trip to the Y Camp – one of many we have taken over the years.
The boots are cute but the kids are even cuter. 😉 The dressing sounds yummy. Thanks!
This is why I love you. Because you have dedicate boots solely for the once-a-year-trek to Elgin for tree choppin time.
I also love how you “throw in the kitchen sink” by adding sweet corn, bacon, hard-boiled egg, avocado. . . I’m lucky to have a can of corn and a carrot stick on hand. And yet I’m now going to the store to buy all the things you list in your blog entry because I can think of nothing else I want but this very salad.