Love your first newsletter post and glad you’re back!!!
I usually have some sort of dip or suace like hummus, pesto, romesco that I’ll turn into a dressing. Or the oil from sun dried tomatoes or jarred marinated artichokes.
I’ve harvested the oil from a jar of olives before with great success. Highly rec the new grilled green guys from Trader Joe’s. Makes for an excellent aioli as well.
Noooo, not the Airbnb glass cutting board! Or when the only cutting board is the size of a 5x7 photo. The worst.
In the same world as buttermilk and yogurt -- I love an herby kefir-based dressing. Also miso paste mixed with citrus juice is my favorite no-oil dressing of all time. (But I think it's even better if you add a little walnut or toasted sesame oil.)
That McGyvering is THE BEST! As much as I like to overpack for such trips, that make-do adventure seasons the best meals. I remember one trip freezing a tequila sunrise with chopped up shallot to go on top of a freshly shucked oyster and here I am 15 years later still thinking on it ❤️
I was dealing with this exact problem at my office cafeteria today! I added tuna to my salad and noticed the bottle of free spicy mayo sitting at the sushi counter. I mixed the spicy mayo with the tuna and incorporated it well into the rest of the salad. Not super wild, but it was tasty and I was proud of myself! 😁
Love your first newsletter post and glad you’re back!!!
I usually have some sort of dip or suace like hummus, pesto, romesco that I’ll turn into a dressing. Or the oil from sun dried tomatoes or jarred marinated artichokes.
I’ve harvested the oil from a jar of olives before with great success. Highly rec the new grilled green guys from Trader Joe’s. Makes for an excellent aioli as well.
Noooo, not the Airbnb glass cutting board! Or when the only cutting board is the size of a 5x7 photo. The worst.
In the same world as buttermilk and yogurt -- I love an herby kefir-based dressing. Also miso paste mixed with citrus juice is my favorite no-oil dressing of all time. (But I think it's even better if you add a little walnut or toasted sesame oil.)
I usually have a tub of hummus in my fridge and will add a spoon of it for creaminess/body to salad dressings
Oooh this is a very nice suggestion!
That McGyvering is THE BEST! As much as I like to overpack for such trips, that make-do adventure seasons the best meals. I remember one trip freezing a tequila sunrise with chopped up shallot to go on top of a freshly shucked oyster and here I am 15 years later still thinking on it ❤️
Congrats on launching this! I missed your Healthyish musings and am grateful to be able to read your writing again
I was dealing with this exact problem at my office cafeteria today! I added tuna to my salad and noticed the bottle of free spicy mayo sitting at the sushi counter. I mixed the spicy mayo with the tuna and incorporated it well into the rest of the salad. Not super wild, but it was tasty and I was proud of myself! 😁