I often get things mixed up, but they are usually in my KitchenAid whirling about preparing to be dumped into some form of a cake.

On July 26, one of my best friends took her marriage vows without me being present. It’s a destination wedding and unfortunately I was unable to afford to travel. But I was able to toss her a small but great little bridal shower. The food was terrific and the company was even better.

Well, the bride decides to tell us a little story about both soon-to-be mothers-in-law. First, the bride’s mother calls her daughter a few weeks ago and asks her where her husband will be stationed in late October. The bride tells her mother Bahrain, and her mother got quiet and stated that the girls in her office have been snickering and giggling a lot when ever she mentions that the bride’s husband was going to be stationed in “Ba Ha Rah.”

History lesson: “Ba Ha Rah” is actually Bahrain, and Bahrain literally means “Kingdom of the Two Seas.” Bahrain is an island country in the Persian Gulf. Saudi Arabia lies to the west and is connected to Bahrain by the King Fahd Causeway. Qatar is to the south across the Gulf of Bahrain.

OK, so we have Bahrain in the Persian Gulf, so we also have a lot of our military every where in this region. Including the U.S. Navy. This is the part where the other mother-in-law comes into the picture. The bride goes to Texas two months ago to pin the groom with his new anchors in a ceremony bigger than the wedding as he made senior chief petty officer. Well about a week after the pinning, the groom receives a card from his mother in Florida congratulating her son on making super chief. I think this family is going to get along just fine.

History lesson: senior chief petty officer is the eighth enlisted rank in the U.S. Navy and U.S. Coast Guard just above chief petty officer and below master chief petty officer and is a non-commissioned officer. They are referred to as “senior chief” in most circumstances.

After the bride tells this story, there wasn’t a dry eye on the deck. It was a good mix-up that was also cleared up by both bride and groom. So I was at the wedding in spirit.

I’d also like to take the time to thank all our military troops and their families. I may not believe in some things but I will always support our soldiers and their families.

Here’s a recipe that’s simple and easy, and you can mix it in your blender or food processor. I have made this many times and sometimes it separates, so you’ll have to re-emulsify it in the blender. If you follow this recipe correctly it should stay creamy, and don’t be tempted to dump all the oil in at once or it will separate. I know this because I’m often in a hurry, but when I take my time this dressing turns out great. It marries well with Bibb lettuce, strawberries and pecans.

Have a great week in the kitchen.

Kimberly’s Favorite Salad Dressing

1/4 cup Dijon mustard

1/4 cup red raspberry vinegar

1/4 cup apple cider vinegar

1 1/2 cups canola oil

1 shallot chopped and minced

1/2 teaspoon salt

1/2 teaspoon cracked pepper

1 tablespoon honey

Combine the mustard and vinegar in the blender and pulse around 20 seconds. If using a food processor, slowly drizzle in 1/2 cup of the oil, then add the other ingredients. It should look very creamy.

Then add another 1/2 cup of oil and blend about 15 seconds. Transfer to a small bowl and whisk in the remaining 1/2 cup oil. This keeps for about two weeks in the refrigerator.

If you have a question or comment about a recipe in this column, e-mail Kimberly Edwards at kledwards68@ yahoo.com. Kimberly also teaches a monthly cooking course; for more information call (608) 399-4349.