the proper care and feeding of dairymen

Being a pork kind of girl, there's very little that I know about dairies. Yet. 

But after two days back in the country, I know this: Dairymen like to eat. And on days when it's warm outside, and they're overheated and tired, I suggest the following. 

(Spoiler: They love it.)

Cape Cod Salad (courtesy my sister Kellee)

1 red apple, quartered, cored and cut crosswise into 1/4 inch thick slices  (or a Fuji apple if your husband has an aversion to apples of only one color)

3 tablespoons lime juice 

1/4 cup cranberry chutney or apricot preserves 

2 teaspoons dijon mustard 

1/2 cup extra virgin olive oil

salt and pepper

2 heads romaine lettuce

1/2 pound unsliced maple glazed turkey breast, diced 

1/2 cup diced or sharp cheddar cheese

1/4 cup chopped walnuts, toasted

1/4 cup dried cranberries

Toss apples with 1 tablespoon lime juice in a small bowl.  Whisk remaining 2 tablespoons lime juice, chutney and mustard together in a large bowl.  Gradually whisk in oil until incorporated.  Season with salt and pepper to taste and reserve 1/4 cup dressing in measuring cup. 

Toss lettuce and watercress with remaining dressing in a large bowl  and arrange on a large platter.  Arrange apples, turkey, cheddar, walnuts and cranberries on top of lettuce.  Drizzle salad with remaining dressing.  Serve or refrigerate for up to 1 hour.

Dogs like Blackjack come in handy in case you, I don't know, say, burn the first batch of walnuts. Not that I'm saying I did that or anything. You know. And stuff. 

Beer Bread

3 cups flour (sifted)

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1 12-ounce bottle/can beer

1/2 cup melted butter

Preheat over to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake one hour. Remove from pan and cool for at least 15 minutes. 

Final step: Devour like a ravenous wolf.