Bring On The Rain

The clouds have rolled in tonight, erasing the many days of early sun we've had here in the Willamette Valley. The forecast calls for at least six days in a row of late spring rain. I'm grateful for the rain— we're all grateful— after the devastating forest fires that have burned our beautiful Oregon the past two summers.

So tonight we will enjoy one last 70° evening for a week or so, one last glass of rosé, and a strawberry salad that includes pork tenderloin grilled yesterday. Whisker-thin slices of fennel, crumbled feta, sliced scallions, and fennel fronds and tarragon leaves from the herb pot on a bed of salad greens make a quick and delicious supper. A blend of raspberry balsamic vinegar, olive oil, dijon mustard, and handful of chopped strawberries, one little garlic clove, salt, and black pepper whirled together in the food processor makes a pretty pink dressing.

So cheers to the impending summer and endless glasses of rosé; to late sunsets and big salads. Cheers to neighbors chatting across fences in the coming months, and to the little kids waiting to running around in shorts and bathing suits with popsicles.

For today, bring on the rain.

Strawberry Salad Dressing

1/4 cup berry balsamic or regular balsamic vinegar
1 thinly sliced garlic clove
1 scant teaspoon of the best Dijon mustard you can find
1 cup, plus or minus, or ripe strawberries, roughly chopped
1 teaspoon sea salt
Fresh ground black pepper to taste

Pulse all ingredients in a food processor until finely chopped, then run the processor an additional 30-45 seconds or until the dressing is smooth. Store in a glass jar for up to 3 days.