If you take today’s market haul and added grilled tuna and a mustardy vinaigrette, you get today’s dinner and tomorrow’s lunch.
I boiled some potatoes, eggs, and green beans until the veggies were tender and the eggs were cooked through and added them to a plate of red lettuce, tomato, and radishes. The vinaigrette is 1 clove of garlic, salt, pepper, 3 parts olive oil, 1 part red wine vinegar, and a tsp of dijon mustard. I drizzled it over the salad and marinated a tuna steak in it before grilling in a very hot pan. I didn’t have any olives in the house, sadly, but it still came out great. This recipe from Simply Recipes is also quite nice, but the great thing about living on soups and salads it that they are forgiving and adaptable to whatever you have around.
One of the odder pleasures of blogging is getting to see what search terms people used to find your site. Here is a list of today’s:
- green eggplant
- fat people eat too much
- fat people eat
- what overweight people eat
- oberweis racist comments
- honey ginger salmon
- crustless quiche lorraine
I don’t know what to say except “huh” and “Enjoy the quiche recipe, it’s a keeper.”