I had a tuna salad sandwich last night. The tuna salad was composed of Mayo, chopped onions, a chopped jalapeno that had turned mostly orange, a dash of Worcestershire sauce, and a good squirt of of sirrach. I put it on toasted beefsteak soft rye from the refrigerator. As often happens with refrigerated bread, which can reduce the moisture content, the rye toast was borderline burnt. I put some baby arugula on top of the tuna salad. I cut the sandwich in half on a very slight bias with the shorter of the two Cutco knives I have. This was bumble bee chunky white albacore in oil I believe. The tuna salad wasn't bad. The jalapeno had somewhat of a kick to it, it was a little light on mayo, but the flavor of the tuna was good so I'm not sure if that's a bad thing. In hindsight, I should've put a little dijon mustard into the mix, perhaps. The toast was pretty burnt, but not so much as to rip the roof of my mouth up too much, so that's a plus. I do like nice color on my toast, but not so much that it falls to pieces when any sort of pressure is applied.
An hour or two previous to the sandwich I had some salsa made with the larger sized can of Del Monte Tomato sauce. I had the idea to make salsa from this tomato sauce over the weekend. I normally get the smaller can, and eat the contents out of the can with chiles mixed in, but this can is a bit large for that, so I was wondering what I could do with it. The purchase of the larger can was on the spur of the moment, it was a bit of a stretch. I was sitting on the couch when the idea came to me. A smooth salsa can be one of my favorite types, and this sauce is smooth. It's a plain, basic tomato sauce, kind of like thick tomato juice. Has quite a bit of salt. I had some jalapenos, a half of an onion in the fridge, some garlic (from Key Food, i.e. - not the greatest, but recently bought)...and I had some Doritos, which I'm a big fan of with salsa. Anyway, I regretted the lack of cilantro but I made the salsa anyway. I tried it with Doritos, it was ok, but not as good as Tostitos, a bit too thin, and still not very spicy. I figured I'd put it in the fridge for the flavors to meld as I wasn't very hungry. Instead of putting it in a plastic container, like the ones you get for a large hot and sour soup or 2 lbs. of potato salad, I just left it in the dish I made it in and put aluminum foil on it.
Last night, when I went to check it out, I took the foil off and I noticed it was partially frozen, which is fine, I have a microwave. I don't like salsa too cold anyway, so the microwave thing could really work out. So, I put it in the microwave and warmed it up. Funny thing is that after it was warmed up and stirred around it still stayed pretty thick. I also mixed a healthy portion (1/4 tablespoon?) of the African Bird Chile powder that I purchased at the Dual Specialty store a couple months ago into it. I had a good portion of it with Doritos, though there's still some left. It was better than it was over the weekend (last night was Wednesday), still don't understand exactly why it got so much thicker. Do onions and jalapenos have pectin?
My beer of choice last night was Magic Hat #9, the usual.
I had a haagen daz almond crunch coffee ice cream pop between the salsa and the sandwich, but after I had finished the six pack.
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