As you may or may not know, I work for a living. And I carry a lunch every day. Until recently, I’ve been spoiled by Steven, the best husband ever, making my lunch every day. Lately, however, I have had to take responsibility for my own nutrition. What else to do but write a blog post about it?
The line at the deli at Hannaford was way too busy the day I shopped, so nothing easy like salami or roast beef was available. Boiling eggs for egg and olive was too much trouble, but I thought I could manage a can opener.
So I put some mayonnaise and a little mustard in the bowl with the tuna. Then I added a bunch of dill and minced onion. The dill was Pampered Chef All Purpose Dill Mix. The onion was dehydrated onion I bought at Aldi’s for 99 cents. I just wanted to make it clear I did not go so far as to actually mince onion or chop dill myself. I put my concoction (Steven calls me The Concocter when it comes to cooking) in a whole wheat pita for lunch the next day. When I ate it I was moved to remark, “I’m a genius.” I was, of course, indulging in hyperbole. And taking credit for what was, I believe, mainly the efforts of the dill.
The next day I made the effort to boil eggs for egg and olive. I used mayonnaise and mustard, thinking of deviled eggs. The dill had worked so well before, I added some of that as well as some salt free all purpose seasoning. And a little paprika, in keeping with the deviled egg theme. Unfortunately, when I went to add the olives, I messed up. I had gotten salad olives, so I did not have to chop them up. In scooping them out of the jar, I failed to drain them properly, and my egg and olive turned out soupy. It tasted pretty good, but I was concerned it would turn the bread soggy. I was tired at that point (I poop out early and easily these days), so I put it in the refrigerator and made my sandwich of some leftover chicken nuggets (sometimes I eat like a little kid — chicken nuggets and macaroni and cheese out of a box). Later on I’ll get up the ambition to cook another couple of eggs to un-soup it. Or maybe some potatoes and make it be egg and potato salad, which a little soupiness never hurt. I’ll decide.
I think regarding the egg and olive fiasco, my problem was I did not cook with wine. You know the tee shirt: “I cook with wine. Sometimes I even put it in the food.” I read a recipe in a blog called “Happiness Stan Lives Here” that had a great first instruction: “Pour glass of wine (note that no wine is in the actual recipe it simply provides inspiration to the process).” That blog is at: http://happinessstanlives.wordpress.com/2011/10/03/chinese-curry-sans-take-away/ I maybe should have made a comment on the blog or something asking was it OK if I quoted it. But I think it’s OK if I properly document the source. Like the quotes we used to put in term papers (must write that post on Crap We Wrote in School).
So those were my sandwich adventures for the week. Whenever I do a post like this, I feel I should connect it to the Mohawk Valley somehow. After all, I am, as I recently declared in a post, Mohawk Valley Girl. Nothing comes to mind. Oh well, I’m here and this is what I did. Stay tuned for future adventures.
Mohawk Valley Girl 