The potluck! Ugh. Actually, there were some really good things on the buffet line, but when you're food-poisoning phobic like me, what you do take is limited to things you know are safe (food not easily spoiled, food you know was stored properly, or food brought by someone you deem "clean" and hygienic). And, of course, food free from any trace of the devil's condiment.
BTW, we had another potluck, a private potluck, on Thursday. That was even better! I brought spicy soybeans to share. The Keeper brought an awesome warabi salad made by MamaKeeper. I think D2 would love it, so my next trip to the market will also be a quest for shredded codfish.
As I mentioned at the tail end of last week's post, D1 is back. In some ways, it's like she never left. She even picked up fighting with D2. Our holiday picture this year was done in one take; it had to be. D2 had only one smile in her. She told me later that D1 had upset her just before the shoot. So nothing changed.
In the past two weeks, we've experienced appliance malfunction here. The toaster oven started twitching, and the rice cooker/warmer became just a rice cooker. Crispy rice in a day is ridiculous. I just don't get it. Looks like I'll be spending vacation trying to replace those must-have kitchen items.
Meanwhile, I guess all is not lost since I can still make this salad.
click on recipe title for printable recipe
3 tbsp chopped fresh basil
2 tbsp chopped Italian parsley
2 tsp fresh thyme
2 stalks green onion, chopped
1 tbsp sugar
1/4 tsp ground black pepper
1 1/2 tsp garlic salt
1 1/2 tsp seasoned salt
6 tbsp red wine vinegar
2 tbsp balsamic vinegar
3/4 c vegetable oil
1 log fresh mozzarella, sliced or 1 container fresh mozzarella balls
In a medium bowl, whisk all ingredients (except for tomatoes and mozzarella) together. Cut each tomato into 8 wedges and remove all seeds. Add to mixture. Stir gently and allow to sit 3 hours. Serve with mozzarella cheese.