Sometimes ya just gotta get out of your comfort zone and into something that pushes you. Take the blog! How’re you liking our changes? We have been super excited about this and are sooo happy to finally be sharing it with y’all! We can’t wait to hear about your lives and struggles and triumphs, and share a little more about what we’re learning as we stumble along through life.
However, Sarah and I share a common fear: photo shoots. We both S.T.R.U.G.G.L.E. with taking photos of ourselves. Of course, Sarah is an amazing photographer, but you can’t really take the photos AND be in them. When we were about to launch this new stuff, we knew we had to update and take a bunch of photos.
He was the lucky photographer who drew the short straw (because he is an amazing photographer) and got to join us in the afternoon of Awkward Family Photos! I’m not even actually sure we can use any of them. They were that bad.
Sometimes, though, stepping out of that comfort zone turns into something magical! Like Blackberry Vinaigrette.
Not exactly your tried-and-true basic salad dressing. Blackberries and olive oil and vinegar? Turns out it’s a thing. A pretty darn delicious thing, as a matter of fact! The sweetest berries (thanks to Tagge’s Fruit Stands) and a little balsamic…now that’s a combo, to be used over all sorts of food combos.
Butter lettuce, berries, feta and roasted nuts? Oh yea. Definitely drizzle-able.
What about grilled asparagus? Yep, turns out this works there, too.
Marinated pork or chicken? Uh huh. High fives all around. Brie cheese and baguettes? See where I’m going with this?
Break out of that comfort zone and into something amazing. Who knew a little blackberry vinaigrette could teach us all such a fab lesson?!
Take the darn photos. Be awkward. Be different. Be unique. Be the blackberry.
- 2 cups fresh blackberries
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. honey (or more if you'd prefer it sweeter)
- 2 Tbsp. balsamic vinegar
- 1/2 cup water
- Salt and pepper to taste
- Put all ingredients in a blender and blend until smooth.
- Strain through a fine-mesh sieve to remove seeds.
*Vinaigrette keeps well in the fridge for several days.