Thursday, May 29, 2008

Kitchen notes:

1) Yes, the label on the salsa jar says "Medium", but the brand name is "Pain Is Good". Adjust expectations of "mediumness" accordingly. (It won't have you lunging for a water glass, but it's pretty zesty.)

2) Marsh had a sale on the little 3 oz. packets of Chicken of the Sea pink salmon; something like eight or ten for ten bucks, and so I stocked up. Dump one in a bowl, squirt in a dollop of honey mustard and a dollop of mayo, stir, glop onto bread, and yum!

9 comments:

  1. Sounds like you had a real "wake me up" kinda breakfast today...

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  2. I love those little "private label" hot sauces. I love to collect them, that is.

    "Dave's Insanity Sauce"
    "Hell Hath No Fury"
    "Fi-fi's Nasty Little Secret"

    Those were some of my faves.

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  3. Are you growing any herbs in that garden of yours? Try chopping up some fresh basil or parsley into that salmon salad. It makes a big difference when it's homegrown.

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  4. Don't forget "Melinda's" habanero sauce.

    Try adding some chives to the fish mix, it works well.

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  5. Don't forget the sweet pickle relish!

    Word verification: rgnisuv. The soft moaning sound of satisfaction from a perfect fish salad.

    DeDog

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  6. I've found that dill weed makes a refreshing change for the ole' fish salads...

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  7. Salmon out of a can? So sad, once again I pity the midwest. But I guess if all y'all could catch them out of the McKenzie I'd be stuck with neighbors. So...enjoy.

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  8. Actually out of a little foil packet, not a can.

    What's nice about the vacuum sealed packets is that they keep for freakin' ever.

    Believe me, when I buy real salmon, smoked or fresh, it sure doesn't get mixed with stuff in a bowl...

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  9. There's chives in the fridge, y'know, an' they won't keep forever.

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