I woke up Wednesday morning and saw that Katie from GoodLifeEats had posted (yet-another-gorgeous) recipe. It was for Buttermilk Poppyseed Scones, and I was like “dag spanky.” Because Katie is a cool girl. Which means poppyseeds are cool. And I had just made a recipe for poppyseed dressing. So, pretty much for the first time in my ever lovin’ life, I was up there with the cool girls.
This was unlike the time when I showed up for our sixth grade beach party to find the cool girls wearing mismatched bikini’s, Sun-In sprayed hair, and wicked tans. I was wearing a freshly puffy-painted shirt with two teddy bears toting buckets full of glittered sand. Hair, mousy. Legs, pasty. Definition, uncool.
This was also unlike the time in seventh grade when the cool girls stood around at lunch, sucking on Big Stick popscicles and twirling their hair around their fingers in front of cute boys, while I paced up and down the basketball courts, looking for converts to my “Elvis Lives” club. He totally doesn’t, you know.
And, this was very much unlike the time in 1995 when I asked my grandmother to sew a duplicate couture dress I’d once seen on Oprah for the evening gown portion of the Miss Roy Utah competition. Note to self: when all the other girls are renting sparkly dresses, ’tis a good idea to steer clear of navy blue polyester with yards of tulle strapped to your bootay. Just sayin’.
So you may think me prideful or intolerably boastful when I pat myself on the back for being a cool girl today. But, do be patient, I’ve had so few opportunities to relish coolness.
Me and my poppyseed dressing. Cool. Dang cool. Totally cool a licious.
Just don’t ask me about the time I tried out for Dance Club with a routine from Saturday’s Warrior. Not cool.
Perfect Strawberry-Poppyseed Dressing
1 clove garlic
1/8 slice of a small purple onion
1/4 cup sugar
1/4 cup fresh strawberries, raspberries (or 2 T. raspberry jam)
1/3 white vinegar
1/2 cup extra light olive oil
1/4 teaspoon salt
1 tablespoon poppyseeds
Place all ingredients (except poppyseeds) into a blender. Blend until entirely pureed. Stir in poppyseeds. Serve immediately over your favorite salad for store for up to 48 hours.