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. . . . .