Saturday lunch is the quirkiest meal that I have during the week if I am not golfing. It has been for years. Why? Because I never know quite what to have. I usually end up grazing in the refrigerator and pantry and slap together some odd bodkin agglomeration of whatever I can find. If I find nothing, I will dash out to the local Treasure Island and buy a few pieces of spanikopita. Regardless of what I have, Saturday lunch is rarely satisfying. A few Saturdays ago, however, all that changed. Dramatically.
There is an old adage that if you give a monkey a typewriter and enough time (and paper), he will eventually tap out a serviceable poem or intelligent article (see http://en.wikipedia.org/wiki/Infinite_monkey_theorem_in_popular_culture). Well after decades of trial and error, this chimp came up with a winner of a Saturday lunch.
I sliced a baguette thinly. Then spread a layer of Champagne (or honey) mustard, added some smoked salmon, a wedge of fresh avocado and some crumbly chive goat cheese. I nuked it for about 30 seconds and – voila! It was a Saturday lunch destined for the time capsule. I made extra and served it to Donna and she immediately asked for the recipe. That was a true endorsement of my creation.
From then on, I have been scrupulous about keeping the ingredients close at hand. And I can’t wait for Saturday lunch. . . . .