So, Matt doesn't eat mayonnaise. And I'm not saying, he won't pull out a jar of Hellmann's and a spoon and dig in.
That would be gross. Really, what are we - animals? Even I won't do that. And I generally don't use it on sandwiches either - so I'm not a mayonnaise enthusiast, by any means, but I do recognize its culinary value.
However, he won't eat anything prepared with mayo, which means that all of the following are off the menu:
- Egg Salad
- Deviled Eggs
- Tuna Salad
- Chicken Salad
- Pimiento Cheese
- Potato Salad
- Macaroni Salad
- Cole Slaw
It's not a deal breaker. It's not as if he's a man who doesn't believe in evolution. Or a man who refuses to have pets. Or a man who refuses to use deodorant... or, heaven forbid, a man who eats...Miracle Whip.
But it does kind of put the kibosh on some things that I make, and I make quite well.
I use my Father's recipe for most of the above, and I should tell you, his coleslaw is delicious.
It's four ingredients - salt, dill weed, cabbage and mayonnaise. I should explain that by mayonnaise, I basically mean Hellmann's. I become brand loyal at a young age.
Anyway, it's also very easy, especially with the advent of bagged shredded cabbage.
Now, I can live with not eating lots of egg salad and pimiento cheese, to say nothing of potato salad - because let's face it - they're not exactly good for you. And, I can get them down at Mom and Dad's should I run dangerously low in my cholesterol levels (it hasn't happened yet, but I keep hoping).
And, I've got a potato salad made with sour cream as a binder. I have a pasta salad that uses pesto, or, in a pinch, vinaigrette.
But the lack of coleslaw is something of a pain in the ass. I've made Asian slaw from time to time - and it's OK. But, sometimes the meal you're making doesn't lend itself to a sesame dressing. Sometimes, you just need slaw that is slaw.
Tonight, I made fish tacos. Which is to say, I heated up some small halibut filets I got from Trader Joes in the oven and opened a can of refried beans. From there, I started on the cabbage to go with. And I made a Mexican slaw that might work.
Here's what I did. I put a bag of cabbage into a bowl. For the dressing, I used a few good dollops of sour cream (light), with a large blurp of Trader Joe's salsa verde and a healthy shake or three of dill weed - I whisked it into a slurry and mixed it into the cabbage. The verdict: delicious. We both ate some. I ate more, but I really, really like cabbage.
Now, there's one other thing I make really well that Matt doesn't care for. Tuna Noodle Casserole.
I KNOW. I love it. Love. LOVE.
It used to be Matt would go out of town from time to time and I'd make a casserole and eat it while he was gone. Now I'm doing the traveling and I haven't had a good Tuna Casserole in ages.
Full disclosure: I may have, once or twice, eaten cookie dough for dinner when he was traveling.
Look, it's not perfect - we have our struggles like any couple - but we make it work. Even without mayo.
ae
That would be gross. Really, what are we - animals? Even I won't do that. And I generally don't use it on sandwiches either - so I'm not a mayonnaise enthusiast, by any means, but I do recognize its culinary value.
However, he won't eat anything prepared with mayo, which means that all of the following are off the menu:
- Egg Salad
- Deviled Eggs
- Tuna Salad
- Chicken Salad
- Pimiento Cheese
- Potato Salad
- Macaroni Salad
- Cole Slaw
It's not a deal breaker. It's not as if he's a man who doesn't believe in evolution. Or a man who refuses to have pets. Or a man who refuses to use deodorant... or, heaven forbid, a man who eats...Miracle Whip.
But it does kind of put the kibosh on some things that I make, and I make quite well.
I use my Father's recipe for most of the above, and I should tell you, his coleslaw is delicious.
It's four ingredients - salt, dill weed, cabbage and mayonnaise. I should explain that by mayonnaise, I basically mean Hellmann's. I become brand loyal at a young age.
Anyway, it's also very easy, especially with the advent of bagged shredded cabbage.
Now, I can live with not eating lots of egg salad and pimiento cheese, to say nothing of potato salad - because let's face it - they're not exactly good for you. And, I can get them down at Mom and Dad's should I run dangerously low in my cholesterol levels (it hasn't happened yet, but I keep hoping).
And, I've got a potato salad made with sour cream as a binder. I have a pasta salad that uses pesto, or, in a pinch, vinaigrette.
But the lack of coleslaw is something of a pain in the ass. I've made Asian slaw from time to time - and it's OK. But, sometimes the meal you're making doesn't lend itself to a sesame dressing. Sometimes, you just need slaw that is slaw.
Tonight, I made fish tacos. Which is to say, I heated up some small halibut filets I got from Trader Joes in the oven and opened a can of refried beans. From there, I started on the cabbage to go with. And I made a Mexican slaw that might work.
Here's what I did. I put a bag of cabbage into a bowl. For the dressing, I used a few good dollops of sour cream (light), with a large blurp of Trader Joe's salsa verde and a healthy shake or three of dill weed - I whisked it into a slurry and mixed it into the cabbage. The verdict: delicious. We both ate some. I ate more, but I really, really like cabbage.
Now, there's one other thing I make really well that Matt doesn't care for. Tuna Noodle Casserole.
I KNOW. I love it. Love. LOVE.
It used to be Matt would go out of town from time to time and I'd make a casserole and eat it while he was gone. Now I'm doing the traveling and I haven't had a good Tuna Casserole in ages.
Full disclosure: I may have, once or twice, eaten cookie dough for dinner when he was traveling.
Look, it's not perfect - we have our struggles like any couple - but we make it work. Even without mayo.
ae
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