I constantly have to edit my texts and e-mails.
Because I end every sentence with an exclamation point.
The number of exclamation points only seems to increase with each line.
As in “Hey! It’s been so long since I’ve talked to you!! I have been soooo busy lately!!! My dog vomited grass all over my carpets four times yesterday!!!!”
I have this irrational fear that if I don’t end every statement with an exclamation point that you’ll think I’m depressed.
If I end my sentences with an exclamation point, then you’ll know that I’m ecstatic to be engaging in a conversation with you.
Which I am, because you must like me a whole lot to sit around and listen to dog regurgitation stories on a semi-regular basis.
I’m also a huge fan of the question mark.
To really emphasize my disbelief, I like to employ the alternating question mark/exclamation point technique.
As in, “Can you believe I am still sitting here reading a blog about the nuances of punctuation in the context of electronic media?!?!?!?!?!?!?!?!”
I have a point.
My point is
I have a recipe!
It tastes really good!!
And it’s a MARCH CLEAN EATING recipe!!!
Have you tried Paula Deen’s Peach Dressing?!?!?!?!?!?!
It’s sooooooooooo yummy!!!!
When I first tried the dressing, I was pleasantly surprised. It was fruity, light, and had a simple ingredient list that is not typical of a Paula Deen product.
I couldn’t find any locally so I asked my Mom to ship me some.
The four bottles she so lovingly packaged have been sitting in my cupboard for over a year.
Using a tablespoon or so of dressing everyday on salad was just not going to reduce the supply in a timely fashion, so I needed a recipe that would use up an entire bottle.
I thought mild flavored leeks would pair nicely with the sweet and tangy dressing, so I cooked them in, you guessed it, the Peach Salad Dressing.
Peachy Braised Leeks
1 lb. leeks
1 (12 oz.) bottle Paula Deen’s Peach Salad Dressing
1 teaspoon olive oil
salt + pepper, to taste
Rinse the leeks and trim the ends and dark green, fibrous leaves.
Slice in half lengthwise.
Then cut into strips.
Submerge in a bowl of water for five minutes to remove any hidden dirt particles.
Add oil to a pan over medium heat and then add leeks.
Cook for about a minute.
Pour in the dressing and stir.
Cook with the lid on for 5-7 minutes or until leeks begin to soften.
Cook uncovered for 5-7 more minutes until all liquid is evaporated and sauce is thickened.
*Tidbit: If you can’t find this dressing, I would recommend substituting a low sodium, light, vinegar based dressing. Regular dressing usually contains lots of salt and that will only get concentrated during the cooking process. You could also mix peach puree with a little water, a splash of vinegar, and your favorite seasonings and follow the recipe as directed.