Hot tea, Flower-fried eggs, half grapefruit, turkey sausage patties
Veggie soup, chicken salad (scd mayo with curry-recipe below, chicken from last night’s roast, green apple, raisins, celery) or hot dogs, pear slices
Taco Bowls: Ground beef fried with Oregon Spice Taco Seasoning, over lime juice tossed shredded cabbage with avocado and Pico de Gallo (Costco), mandarins and almonds on the side.
Aren’t the flower-fried eggs adorable? My children hated them. Sigh.
I was really expecting to miss our customary Creme Fraiche and shredded cheese in the Taco Bowls, but the robust Pico de Gallo gave it a new twist and was very enjoyable. This dinner goes together in a hurry.
Sauce for Chicken Salad
Melt over medium heat:
1 stick butter
Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or small lemon (1Tb)
1/4 tsp curry powder
When butter has simmered and separated, wipe off the froth on top which is the protein solids, leaving only the oil. (This is now ghee.)
Then while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.
Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.
This is the mayo recipe I use, with curry added. For mayo, omit the curry, add 1/8 paprika if desired. Refrigerate for firm mayo.