By August. The most decisive month of the year when you are a woman about to move her first child to college. I drove three runs this week — Lincoln Monday, Omaha Wednesday, Des Moines Friday — and cooked for the house every night I was home. I am trying to feed them extra because when Amber leaves, there will be five plates on the table instead of six, and the math of cooking for five after two decades of cooking for six will require adjustment. I want to front-load. I cannot front-load love. I am trying anyway.
Amber got her roommate's final introduction email Thursday — Lindsay Ortega, from Norfolk, who seems nice and who went to a Catholic school and who likes yoga and plant-based eating. Amber does not do yoga. Amber is not plant-based. Amber is willing. They will work it out. They are both kind. Amber forwarded me the email and I read it three times trying to decide if Lindsay will like Amber. She will. Amber is easy to like. Amber is impossible not to like. I will try to remember this.
Tyler had his first paid paycheck this week from the Freightliner dealership. A real W-2 paycheck, not cash. $218. He cashed it at the bank in person, the way Larry used to cash his checks, and he came home with $218 in twenties and a huge grin. He put $200 in his savings and spent $18 on pizza for his friend Cole and himself. Dave said, "Good boy." Tyler said, "I'm saving for a truck." Dave said, "Of course you are."
Justin had his pre-season football physical Wednesday. Everything fine. He weighed in at 172 — ten pounds heavier than last year, most of it muscle. His coach called Thursday to say he wants to try Justin at running back, not just receiver. Justin was over the moon. He did not say he was over the moon. He reorganized his bedroom. That is what Justin does when he is happy. He reorganizes rooms. The rest of us have learned to read this sign.
Sunday I made fried chicken — a true Southern fried chicken, buttermilk, cast iron, the whole deal — because Amber asked. It was the best thing I have ever made. I wish I had put it in the cookbook. I will put it in the next one.
That Sunday fried chicken needed something cool and tangy on the side — a big green salad with a dressing worthy of the meal Amber had asked for. I pulled the buttermilk out of the fridge (I had plenty left over from the brine) and whisked together this dressing in about two minutes. It’s the kind of thing that turns a simple salad into something everyone reaches for twice, and on a night when I wanted every dish on that six-plate table to feel like it mattered, it did.
Buttermilk Dressing
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 8
Ingredients
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1 small clove garlic, finely minced
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh dill, chopped (or 1/4 teaspoon dried)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of sugar
Instructions
- Whisk the base. In a medium bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth and creamy.
- Add the seasonings. Stir in the white wine vinegar, minced garlic, chives, dill, onion powder, salt, pepper, and sugar. Whisk until everything is well combined.
- Taste and adjust. Sample the dressing and adjust salt, pepper, or vinegar to your preference. If the dressing is too thick, add an extra splash of buttermilk to thin it.
- Chill. Cover and refrigerate for at least 30 minutes before serving. The flavors deepen as it sits. The dressing will also thicken slightly once chilled.
- Serve. Give the dressing a good stir before drizzling over salad greens, sliced tomatoes, or alongside fried chicken. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition (per serving)
Calories: 60 | Protein: 1g | Fat: 5g | Carbs: 2g | Fiber: 0g | Sodium: 130mg