Experiments 236 & 237: Salad Dressing and Later Carrots

Six carrots sauteed in goose fat with a clove of garlic is heavenly when paired with a wheat beer. This was also the maiden voyage of my new cast iron skillet and it works wonderfully on high heat. It was ever so slightly crowded in the pan, but it still browned fairly well and only needed the smallest dash of salt to be a perfect after work dish along with some pistachios and a square of chocolate.

Also I now record my quick and dirty salad dressing of three spoonfuls of mayonnaise with half or less of horseradish, about one of mustard, a little honey, a few dashes of Worcestershire Sauce, and some poppy seed is pretty darn good. I ate it some days ago, but my memory is still accurate.

I believe in good food and I think I shall take salad as a large portion of my food for the trip down to Albuquerque.