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new foods:

kiwi (huge hit)
cheese tortellini (suck out the cheese, play with the noodles)
hickory potatoes from Bub's BBQ
peas, whole


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http://www.emilydickinson.org/titanic/brooks3.html

http://www.poets.org/viewmedia.php/prmMID/15829

http://en.wikiquote.org/wiki/Gwendolyn_Brooks

http://en.wikipedia.org/wiki/Gwendolyn_Brooks

flash beat drum

chicco play table

curiousity cube

counting and sorting farm

various salad dressing recipes

Ingredients:
3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons dried parsley
1/2 teaspoon minced dried onion
1 clove garlic -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons parmesan cheese

Directions:

Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using.

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Ingredients:
2 cups Fresh Basil -- packed
3/4 cup Buttermilk
2 Green Onions
3/4 cup Mayonnaise
1/2 teaspoon Pepper

Directions:

In a blender combine fresh basil, green onions and buttermilk. Blend until smooth. Add mayonnaise and pepper and whisk together. Store in refrigerator.

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Recipe:
Buttermilk Ranch Dressing

Makes about 1 1/2 cups, serves 12

Ingredients
1/2 cup plain yogurt
1/3 cup buttermilk
1/4 cup mayonnaise
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
1 teaspoon apple cider vinegar
1 teaspoon celery seeds
Sea salt and ground pepper to taste

Method
Blend all ingredients until smooth. Refrigerate for several hours before using so flavors blend and dressing thickens.

Nutrition
Per serving (2 Tbsp/23g-wt.): 10 calories (5 from fat), 0g total fat, 0g saturated fat, 1g protein, 1g total carbohydrate (0g dietary fiber, 1g sugar), 0mg cholesterol, 115mg sodium

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INGREDIENTS (Nutrition)
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1 clove garlic, crushed
2 1/4 teaspoons Worcestershire sauce
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Dijon-style prepared mustard
1/2 teaspoon celery seed

DIRECTIONS
In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.

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Here’s MollyGee’s recipe:

1 cup mayonnaise
1/3-1/2 cup buttermilk (depending on how thick you like it)
1 tsp white vinegar
1/2 tsp salt
1 or 2 cloves minced garlic
2 T chopped parsley or dill
2 T snipped chives
2 green onions, thinly sliced
freshly ground pepper, to taste

Whisk together mayonnaise, buttermilk, and vinegar, then add and mix in remaining ingredients. Will keep 3 or 4 days in refrigerator.

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Buttermilk Ranch Salad Dressing

Ingredients:

1/4 tsp salt
1/4 tsp dried mustard
4 tbsp dried onion flakes
2 tbsp dried parsley flakes
2 tbsp dried green onion flakes or freeze-dried chives
3/4 cup buttermilk
4 large tbsp cottage cheese

Place the buttermilk, cottage cheese, and seasoning in a blender and blend until creamy. Refrigerate.

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Garden Herb Salad Dressing

Ingredients:

1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp dry mustard
2 tsp dried green onion flakes
1 tsp parsley flakes
2 tsp dried celery flakes
1/2 tsp sugar
1/2 tsp dried crushed oregano
2 tsp dried dill

1/4 cup vinegar
2 tbsp water
3//4 cup vegetable oil

Mix dry and wet ingredients. Shake well. Serve.