Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!

Portioning Your Eggs

I find it a curious thing. When a person eats a hard cooked egg they tend to consume just the one. However, when a person wants scrambled eggs, they usually opt for two. It's a curious discrepancy. How it is that in one instance a single egg will suffice, while in the other, two are neccesary.

That's the kind of messed up stuff that society does to the brai.

So for my own satisfaction I tried something different. I scrambled teo eggs as most poeple might. But I only used half of them at the one meal. I assembled a sandwich. Using whole grain white bread toast, roasted garlic hummus, pepper jack cheese and a single scrambled egg. It was kind of like a fancy grilled cheese.

First I cooked the eggs and then set them aside in a small pyrex container.

Then I assembled the sandwich. A slice of bread, some hummus, a little bit of the egg, a slice of cheese and then another slice of bread.

I then added the constructed sandwich back to the hot pan in which I'd cooked my eggs. Waited patiently for the brad to turn golden on one side and then carefully turned it over to toast the other.

The result was criso bread and melty cheese and a little bit of egg mixed in. ALl in all I managed to get three sandwiches worth out of the 2 scrambled eggs. It's much more satisfying that way. I don't like it when all I've cooked is gone in the same meal.

I ate my sandwiches with a side of some pretzels and little bit of pasta in tomato sauce.

I think this sandwich would also be great with some hot sauce and garlic. Maybe a few potato chips. But it's your sandwich. Garnsih it as you so desire.