Stuff I Made #3
Someday, I will track down and find the person responsible for the travesty of “honey mustard” served in restaurants across the land. When I do, I will march right up to that person and demand to know why it is always too thick for salad, with an icky coating mouth feel and that awful, unappetizing Peeps-yellow color. Ugh.
You know what the primary ingredients are, in my honey mustard?
HONEY AND MUSTARD.
Depending on how I’m using it, I also add various amounts of any of the following: olive oil, lemon juice, balsamic or red wine vinegar, freshly ground black pepper, or the dregs of white wine left over from last night’s bottle.
I like my salad dressing on the thin side so I can use less and actually taste the vegetables, so that would tend to be more of an oil/wine/balsamic/pepper combination, depending on what I have on hand.
The stuff above was put on a sandwich, sliced chicken and provolone and clover sprouts on a wheat roll, served warm. That means I wanted it slightly thicker, so I upped the ratio of honey and mustard and just used a little pepper, red wine vinegar and lemon juice for brightness.
The Keys were great. One of my best weekends there since I moved away. I have more updates but very few photos, because CERTAIN PEOPLE won’t let me lug my big ol’ camera around and insist I depend on their purse-friendly one.
Vintage Jamie:
I never did find out the answer to that riddle. I feel like one time one person sort of came up with what was maybe a pretty close guess.
Wait a minute, not so fast. We did solve it? But I can’t remember the answer? WHAT WAS IT?! I also had no recollection of that particular fishing trip until I reread that entry five minutes ago, but funny enough, I’m pretty sure I became friends with Captain Tad a few years later.