Monday, April 5, 2010


Lunch: Corn Dogs, Chips and Carrot Sticks
Dinner: Hamburgers, Corn and Macaroni Salad

Blech… I’m miserably sick right now. I’m not sure if it’s allergies or a really nasty cold. But whatever it is trying to make my face explode and there is a solid layer of snot between me and rational thought. Seriously my head is so stuffed and fuzzy that when people talk to me all I hear is “mwah wah wah wah” like in the Peanuts (you know, when the adults talked…). The cold medicine hasn’t helped either. Pseudophed makes me feel all jittery while the others make me feel languid. Mostly I just want to sleep and eat carrot sticks (I seem to have lost my appetite for anything other than carrot sticks today). Hmm.. fuzzy head, twitchy and likes carrots, I think I’m turning into a rabbit.

It’s a good thing I had already planned easy meals for today. Complexity is really beyond me today. In honor of the summer-like weather we’re having today, I’m serving some very summery dishes. I even thought briefly about making the hamburgers on the grill, but I realized that was a silly idea. I don’t want to stand outside in the nearly 90 degree weather in direct sunlight battling with a cantankerous old grill. So I’m doing the burgers on the griddle, but hey, that’s how most fast food places cook’em. It’s not like I’m making fancy hamburgers or anything, they’re just the cheap frozen hamburger patties… Eh, that means the guys get 2... They’re gourmands… quantity over quality right?

The macaroni salad I’m making is a family favorite. It is as synonymous with summer for my family as swimming pools or sunburns. It is an excellent accompaniment to any sort of grilled item, bbq chicken, hamburgers, ribs.. you name it. Best of all, it’s very simple to make. It only has 6 ingredients, and is best when made ahead of time and refrigerated over night or at least a couple of hours. One word of warning, the recipe calls for Miracle Whip and there can be no substitute. Do not try to use mayonnaise or the store brand of “dressing”, I promise you it will not turn out.

Mom’s Macaroni Salad
Serves 25

4 lbs Macaroni Noodles, cooked, drained and cooled
4 cups Miracle Whip
2 cups White Vinegar
1 cup Sugar
4 cups Cucumber, peeled and chopped
2 med Onions, finely chopped

Mix Miracle Whip, vinegar and sugar with a whisk until smooth. Pour over macaroni noodles and stir. Mix in onion and cucumber and cover. Refrigerate overnight or at least a few hours.

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