Kiss The Oil Maker: Boyajian Essential Oils

I don't know where that saying got started (Kiss the Butcher) but you can bet that I kiss Pino on a regular basis. Of course I've known him for over 40 years. But when I met John Boyajian some years ago at the Fancy Food Show I had to kiss him too. Where would I (or many of use) be without his incomparable citrus oils--especially the lemon oil. (I've seen them even in Melbourne Australia!) Or his amazing vinegars. Or his other many other oils for that matter. click here to see his vast array of products!A few years ago John sent me a bottle of Wasabi Sesame dressing. Made with his wasabi oil, toasted sesame oil, and a touch of soy I was addicted immediately! It was one of those 'perfect things.' It's so exciting to discover such a 'best thing I've ever tasted' prepared product. I tried it as a salad dressing but then went on to use it primarily as the perfect dipping sauce for Chinese dumplings. I make dinner almost every night at home. But every once in a while I'm short on time so I have a trinity of ever ready favorites for those occasions. These are my idea of "fast food." 1. Frozen Chinese dumplings can be sautéed in minutes and then served with the delectable Wasabi Sesame dressing. (wine: riesling--off dry) 2. Spaghetti with Pesto ( I freeze the pesto in individual 30 gram/1 ounce servings) and just add some freshly grated Parmesan. Sometimes I add a few leaves of freshly chopped basil from my window sill plant and a few drops of that wonderful Louisiana Panola jalapeno sauce mentioned on the blog.) (wine: sauvignon blanc) 3. Brown Rice with Chinese Sausage and Shitake Mushrooms (recipe on the blog) (wine: riesling--off dry)