Tonight/today since I’ve gotten off work has been an incredibly lazy day. I managed to catch a cold which I’m assuming I got working again. So I didn’t have much motivation to make anything that would take a lot of effort.
Tonight dinner consisted of only salad. We had gotten Micky D’s for lunch which is always incredibly filling. Anyway, this salad consisted of romaine lettuce, eggs, and a vinaigrette made out of onion juice, lemon juice, olive oil and cayenne pepper. It was simple to put together. All I needed to do was mix the ingredients for the vinaigrette and whisk until the oil was emulsified. What is funny, the only time I’ve ever read the word “emulsified” was in organic chemistry. Never did I think it would actually relate to anything other than science. I suppose I really am learning something in college. I did get to learn one new thing about cooking today though and that is how to obtain onion juice. It’s not easy. Hesser said to get onion juice you grate the onion then you squeeze the pulp to get the juice. The way she explained how to do it consisted of using a sieve (which I don’t have) and using the back of a spoon to get the juice out of the pulp. I ended up using the only thing I have with small holes and that is a vegetable steamer haha. It didn’t work for me, go figure. So I decided to squeeze the pulp with my hands, it worked much better but who knows if I got the tablespoon amount that I needed. I think that would be the hardest thing about this recipe was the getting onion juice… and for the first time since I’ve been cooking with onions I got a serious case of burning eyes. Oh boy did I have tears running down my face! haha
Anyway, to finish off the recipe all you do is cut up the romaine and toss it in the vinaigrette. Then put the cut up hard-boiled eggs on top. I must say though, cutting lettuce is also not a forte of mine. It looked like I just pulled the leaves off in full and stacked them on the plate. I wasn’t aware of how hard they would be to eat being such large pieces… oops. To be honest, I didn’t think they were even large pieces to begin with. Lesson learned though: make sure you really cut the lettuce into bite-size pieces! 
The recipe was good though I must say. It’s a salad… and it’s not hard to mess that up. It was definitely a twist from the vinegar dressing I made the other day. This salad dressing was a lot more subtle. This type of dressing could be used for people who are picky and don’t like a lot of dressing on their greens. It’s not so BAMM in your face..or more like… your taste buds I suppose.. but ya know what I mean.
Tomorrow I don’t know for sure what I’m making. With my computer not really working lately I have transferred everything to my external, which means my food schedule is on that external and I don’t have it. It should be good though, I’m hoping! Wish me luck
–Michelle
Daily Fact: 1810 – Lewis M. Norton of Troy, Pennsylvania was issued the first U.S. patent for pineapple cheese
