Saturday, October 6, 2012.
Tired, Again. A New Salmon Dish.
I spent the morning trying to get the lawn tractor to start, so I could perform the final clipping of our vast lawn for the year. No dice. I think I may have overcharged the battery; it was on the charger the entire two weeks we were gone.
The Marys have already fallen off the food wagon Mary Ann said she would be riding for the next few months. They could not resist lunch at The Chimes. I told them I'd meet them there for a salad. But, since arriving home safely last night, my car has yet another flat tire. I think this makes four new tires for the year, three of them on the same wheel. What is going on here?
I borrowed MA's car for my Saturday errands. In Rouse's, I saw some nice slabs of center-cut Scottish salmon. Aha! A likely subject for the first in a new series of recipe development. Since adding to Tom Fitzmorris's New Orleans Food three years ago, I haven't worked on many new recipes at home. I resolved that we would do this at least once a week.
I even had a recipe in mind. I was just about to start in on it when MA said that, what with the big lunch at The Chimes and some other snacking throughout the afternoon, she wasn't hungry.
Fortunately, one of the ingredients for my salmon dish was thin-sliced Chisesi ham. I made a sandwich from that and made a salad. The dressing was right out of the jar made by Spitale's, a good, long-running, but minimal neighborhood lunch place not far from my alma mater, Rummel High School. Mr. Spitale sent over a jar of the mayonnaise-based, super-thick (I diluted it with water a little), spicy dressing. Excellent stuff, that.
Maybe I should package some of my recipes for supermarket sale.
Nah.
