Yum!

Thought of another thing to add to my list: faux lump crab meat. You know, the stuff where the ingredients list consisted entirely of the vague “whitefish”.

I worked at a Subway briefly in college. I used to eat the crap out of those seafood salad subs. And when I was mixing up the “seafood” & mayo in the back, if any stray bits of meat were left I’d eat those too.

Apparently some folks are genetically predisposed to dislike cilantro, possibly my favorite herb.

In case you’re wondering, ilovecilantro.com is also registered but domain-parked.

Introducing a new category: Don’t Do This

I read somewhere recently that the juice from a sweet relish makes a tasty salad dressing. This sounded reasonable, but in practice maybe not so much. I tried to transform some late season garden extras into a side dish:

Toss together:

• A couple of chopped roma tomatoes
• A handful of tomatillos, also chopped
• One cucumber, chopped
• Minced fresh cilantro
• The liquidy leftovers from last week’s relish canning (about 1/3 cup)

Not sure what was wrong, but the concensus between Jenny & I was that it was “interesting” but definitely not a keeper.