Mayonnaise

Friday night I was discussing food and beer with Monika and Alex. We were vividly imagining ways to cook with hops when one of us brought up mayonnaise. This was when I learned that making mayonnaise is really no big deal and oh by the way, delicious.
Tonight I made a spicy olive oil mayo by beating together an egg yolk, a little salt, pepper lemon juice, apple cider vinegar, crushed red peppers, and sugar and then beat in a cup of olive oil. See, no big deal.
I used half of this mayonnaise along with a couple spoonfuls of yogurt to make a red cabbage and carrot slaw.


I grabbed a slice of Udi's gluten free bread and topped it with some pork that I had slow cooked in BBQ sauce all day today, then put a huge heap of cole slaw on it. I read in some health magazine that if you use 9 inch plates, it's harder to cheat on your diet. I think I read this as a challenge to make food towers. I also made some sweet potato fries and a raspberry-mango smoothie.

Meals like this, with copious fruits and vegetables, are making the 28/week really easy. Beginning Sunday (yesterday), I've already had 14 varieties.