We had refrigerator crap as a side dish to our dinner recently. At least, that’s what the Omnivore thought we were eating. Why else would he say:
“Hey! This is good for a bunch of crap you just found in the refrigerator.”
My reaction to this comment had two options.
Option 1: Don my angry eyes and reply, “Oh? Is that what you think I do? Just rummage around for crap and throw it in a bowl and hope for the best? Have you no faith in my culinary abilities? My menu-planning-perfection? The ways in which I somehow manage to consume everything we purchase before the Best Buy: date so that we’re constantly eating our groceries at the peak of freshness?”
Option 2: Be impressed with the Omnivore’s recognition of a truly awesome skill: creating a blog-worthy recipe with no real plan of action or inspiration from elsewhere.
Wanna know how it went down when he made that comment? Well, naturally, I felt the emotions of option 2 and appreciated his recognition but I reacted in the manner of option 1, slammed down my spoonula, gave him the what-for, forced him to cry “Uncle!” and dinner was served.
Pasta Salad with Avocado Dressing
1/3 cup avocado dressing (below)
1/4 cup sour cream
1 cup frozen corn, thawed
1/2 cup red peppers, chopped
4 cups cooked pasta (7-8 oz. dry)
1 small can olives
Boil pasta and set aside. Let cool. Combine avocado dressing and sour cream. Stir in pasta. Add remaining ingredients and garnish with scallions and cheddar cheese.
Avocado Dressing (I halved this recipe and ended up with 2/3 c)
1 large avocado, ripe
1 T lemon or lime juice
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
Mash avocado and blend all ingredients to form a dressing.