Thursday
14 June
Once you
buy and open a big canteloupe, you have to keep eating it until it's gone. Today we served a few slices, with salami as its
salty accompaniment, for a starter.
The
second course was a hefty potato salad made by pouring the leftover tonnato
sauce from Monday over Yukon golds boiled until just tender this morning (Dora, of course, had to participate in that activity).
Another flaked can of tuna fish fleshed
the salad out and gave more protein to the meal.
It would have been even nicer if we didn't have to refrigerate the salad, but we would have had to leave it out all day, and we're too American to do that, even though we now know that mayonnaise is in fact anti-microbial.
It would have been even nicer if we didn't have to refrigerate the salad, but we would have had to leave it out all day, and we're too American to do that, even though we now know that mayonnaise is in fact anti-microbial.
Now that
we've ruined your appetite, did we mention that this potato salad was delicious?
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