Good Seasons & Gratitude.

A mainstay at our home is salad. 

Fortunately my crew is mostly happy with that.

A recent Muskegon River Lodge Dinner included a favorite.

Mixed greens, candied pecans, goat cheese, dried cherries

topped with Champagne Vinegar Dressing.

I have played with plenty of dressing recipes but always come back to a family 

version of Good Seasons Italian Dressing.

Instead of buying the packets I made up my own blend of seasons:

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

(I cannot take credit for the above list - I found it on Allrecipes.com)

  2 Tbsp. is equal to 1 good seasons packet.

Mix the above together and store in a container.

Instead of using the Good Seasons vinegar/oil recipe try:

1/2 cup of Champagne Vinegar

1/2 cup of Brown Cane Sugar

1/4 cup of Olive Oil

Mix in 2 Tbsp of the mixed seasonings.

I have a friend who expresses gratitude for the birds on her porch.

The color of a blood orange,

                                                    The tart sweetness of a ripe grapefruit.

Today I will give thanks for striped tablecloths
clean water
and steaming potato soup.