With three days to go before the next delivery, I've finished off all the asparagus, most of the mixed greens, some of the red oakleaf lettuce, dill and garlic scapes. The mixed greens, dill and garlic scape showed up in today's lunch.
Most of today's lunch is pretty self-explanatory: Tuna salad, strawberries, blueberries, grape tomatoes, English cucumber. The bread is olive dill from Mel-o-glaze bakery. Less obvious is the onion, celery, capers, garlic scape and fresh dill in the tuna salad, the little bottle of Lunds' chipotle ranch dressing, and the thick layer of mixed greens under everything.
The tuna salad utilized my first attempt at making mayonnaise. Which, using a food processor, is dead easy. The mayo looks and smells great, but is a little bland. I wanted to check it out in its most basic form, so I didn't add any seasonings. Truthfully, it's kind of grossing me out with its flavor void and super thick consistency. Next time , I'll use a single whole egg instead of two yolks, and vinegar instead of lemon juice. (I'd also like to try a batch with no egg yolks at all!) And I'm thinking that a handful of fresh herbs will go in the Cuisinart as well. The current batch is due for an infusion of roasted garlic, which makes everything better.
In theory, today's lunch sounded fantastic. Sadly, it was less than satisfying. The cool, wet weather calls for something warm. With rain continuing in the forecast, the mission for tomorrow is something warm to bust through the gloom outdoors.
Thus ends the boring bento update for the day.
Posts
