Feast on the Fly

From bottom top to bottom on the tray are flaked salmon with Koops Arizona Heat mustard, pimiento-stuffed olives, paprika-sprinkled hummus, jalapeños, Whole Foods cheese orphans and two kinds of rice crackers. Top right is a hoppin' John salad, which is greens, sliced bells and cucumbers topped with a dressing made from balsamic vinegar mixed with tahini; and, bottom right is a plate of mini watermelon slices and dried apricots topped with blue cheese, a drop or two of honey and a pecan half.
Feast of epic proportions! Snack plates and salad bowls not pictured.

Salad and snacks, this is what happens when the cook is hot and hungry! This mobile feast includes the following: From top to bottom on the snack tray are flaked salmon mixed with a healthy squirt of Koops Arizona Heat mustard, olives for Stu, paprika-sprinkled hummus, sliced jalapeños, sliced Whole Foods cheese orphans and two kinds of rice crackers. Top right is a hoppin’ John salad, which is greens, sliced bells, cucumbers and whatever else one wants, all topped with a dressing made from balsamic vinegar mixed with tahini and a little sweetener, such as maple syrup or light agave; and, bottom right is the dessert plate of mini watermelon slices and dried apricots topped with blue cheese, a drop or two of honey and a pecan half.

 

Here is the mustard! It was a lot cheaper when we bought a case of it more than a year ago. We discovered it on Arizona Walmart shelves for about $2 a bottle. Maybe we will see it there again someday and not have to pay this much! We’re down to our last two bottles!

 

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