Another thing about being in a play is that often one does not have time to grocery shop. Yesterday, therefore, I made a salad for today’s lunch using that old standby ingredient, What I Already Had In The House. Today I make bold to offer a food post as part of this week’s All Roxy All The Time.
First I dumped a can of black beans into a colander and rinsed them. While they drained I chopped up a tomato, zucchini and part of a red onion I had in the fridge. I had purchased the tomato and zucchini at T & J’s Fruits and Vegetables in Herkimer earlier in the week, just to give the post a little local flair. Next I sliced a few green olives.
For dressing I used mayonnaise and a little pub mustard (I like to buy different kinds of mustard; pub is the latest one I’ve tried). To this I added a small spoonful of horseradish, a dash of hot sauce, garlic powder, salt-free lemon pepper, and cumin. I taste-tested it as I stirred and it seemed OK. I thought it could only get better as the flavors blended.
I’ve been eating it as I write this (at lunch time the next day) and I pronounce it pretty good. It got a little soupy, as salads with chopped tomato sometimes do, but not too bad. Perhaps it is not a gourmet masterpiece, but as weekday lunch, it’ll do.
As a blog post written while I ate lunch at work then hurriedly typed in before rehearsal, I hope this will do. Happy Wednesday and, oh look, I didn’t Wuss Out!