I’m still ready for fall. Seriously, come on cooler breezes and turning leaves. And maybe a little rain if we’re lucky. It’s still hot here and poor Skipper is getting tired of it too.
We can’t take him for walks during the daytime because it’s still just too hot for the poor old guy who’s always burning up. Of course if I even say or think about the “w” word, he perks up quickly.
Shadow is still hanging in there and still skinny.
But still runs around the house and eats a lot. And has occasional cat box issues which isn’t making things easy. We know he’s not a young guy and has been with us for over 14 years. But it’s so tough seeing pets age.
It’s not tough to come up with creative uses for ripe bananas.
I might have gone a little crazy buying 4 packages of ripe bananas at Costco this week, but I so was excited they had plenty of ripe bananas in stock to cheaply stock my freezer for smoothies! And use one in this fun salad dressing that’s tangy, sweet, and savory.
Sweet Dijon Dressing
- 1 banana, peeled and chopped
- 3 medjool dates, pitted
- 1 tbsp. apple cider vinegar
- 1/4 tsp. Dijon mustard
- 1 small clove of garlic
- 1/4 cup water
- salt and pepper to taste
Place all ingredients into a blender and blend to a smooth and creamy texture. Makes 4 servings.
I found the flavor did not need any salt because it’s so tangy on it’s own, but maybe a dash would enhance the sweetness more.
It paired well with a large, comforting kale salad after a crazy day at work.
Adding a sweet and creamy texture and trying the celebrate the last hot days of summer.