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What did you have for Lunch today?

Dinner, not lunch, but a cold plate nonetheless.

Macaroni salad with pastrami.

salad.jpg
 
You misspelled "watermelon" by the picture. Looks good anyway.

Oh, your Corelle is Sandstone and not the standard arctic white?
 
fredroy said:
You misspelled "watermelon" by the picture.
Click to expand...
:p

I didn't describe the garnish. My bad.

It's actually the last jar of watermelon I put back when I cut the last one several weeks ago. I was worried it might have fermented, but that $200 fridge I keep in the garage has been worth its weight in gold. It was still crisp and delicious.

Whenever I haul home groceries, perishable go in there before I have free hands to carry them upstairs as needed, and my two-bin supplies (eggs, cheese, etc.) live there until my on-hand supply upstairs is depleted.

There's a way to live in a house with a walkout garage/basement. Not a fan of taking the stairs for too little reason. Not wearing out my knees before it's time.

fredroy said:
Looks good anyway.
Click to expand...

I have only made macaroni salad about four or five times in my life. I'm more a fan of pasta salad in vinaigrett and herbs. But, I was hungry for it, and just made my own version, using some frozen peas I wanted to get rid of and pretend to make the salad healthy.

So, I rinsed the pasta, then doused with the last of an Italian dressing I'd made up weeks ago. Figured zing could not hurt. Added the peas, Chopped some red onion. grated some parmesan. Chopped 5-6 stuffed olives. Dash of Dijon, sploop of mayonnaise. Couple of dollops of Marie's Italian Garlic dressing. Debated about the pastrami. I almost never buy pastrami, but had earlier this week. Came in two clamshells. If I opened one, I had to eat the rest of it this week. OK, I'm half Italian. Time to flip this Midwest salad into something more respectable. Finely chopped about five sandwich slices and a few sharp cheese slices and stirred them all in.

It turned out exactly as I had hoped. Savory, piquant, herby, tangy, creamy, and satisfying. I have about three quarts of it melding in a bail-lid cannister in the fridge. Should be outstanding by Sunday.

I think I enjoyed remembering the making as much as I enjoyed the dinner.

fredroy said:
Oh, your Corelle is Sandstone and not the standard arctic white?
Click to expand...

The Corelle is my default daily fare, and I've built it up over the last few years as I happened across it in dribs and drabs at thrift stores mostly. It is in fact the actic white, but my camera probably made some digital calculation there and the ring of watermelon affected it somehow.

What have you made recently that suited you?
 
After all that, I just realized that's not in a Corelle bowl. I started to put it in one, but knew I was adding the watermelon, so grabbed a straight-sided stoneware bowl I favor over a dinner plate often.

It's teal on the outside, and a sort of gray-white interior, so I think the camera picked up on the shading of the white, so you are partly right. It's not the arctic white that was sitting right next to it on the rack I keep my daily dishes on.

Looking at the pic again, I could see there is no lip on that bowl, plus I was too hungry to settle for the cereal bowl size of the Corelle.
 
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