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Clean the wound with mild soap, water, or saline
But heres why making it yourself is so much better: Fresher flavor No preservatives mean a brighter, more vibrant taste Customizable Adjust the sweetness, tanginess, or herb levels to your preference Cost-effective Pennies per serving compared to buying the bottled version Fewer additives Control precisely what goes into your dressing Always available Never run out as long as you have basic pantry ingredients Ingredients Mayonnaise Creates a creamy base and helps emulsify the dressing
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But, if you are not a Swiftie and may have just jumped on the Swiftie bandwagon looking at you Travis Kelce fans a photo of Taylor made the rounds back in 2013 and it quickly went viral
"Daphne Guinness strips down"
January 2013 This recipe originally appeared as part of the column "The Food Lab Lite." Ingredients 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves) 5 tablespoons extra-virgin olive oil 5 ounces hearty bread, roughly torn into 1-inch pieces Kosher salt and freshly ground black pepper 2/3 cup mayonnaise 6 anchovy fillets 1 medium clove garlic, minced (about 1 teaspoon) 1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup) 2 teaspoons Worcestershire sauce 2 tablespoons juice from 1 whole lemon 1 small white onion or 2 shallots, finely sliced Directions Adjust oven rack to middle position and preheat oven to 350F (180C)
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