I found a new grocery store in Columbus this week. It’s called Lucky’s Market, and I’m obsessed. It’s motto is “Organic for the 99%” so you definitely get an idea of what you’re getting into when you go there: halfway between a Whole Foods and a Trader Joe’s. Whole Foods’ store layout and options, but with Trader Joe’s prices. I loaded up on lots of delicious foods, but I’m especially intrigued by Hampton Creek’s “Just Mayo”. I saw a writeup about the upheaval they’re causing in the egg industry and wanted to see what’s up. They advertise as a more earth friendly alternative and claim that one jar of Just Mayo over another brand saves an entire bathtub of water. I try to be better toward mother earth, but so many times I feel like the idea that I can be “eco-friendly” and “budgeting” at the same time is impossible! (Or, since we’re a food blog, eco-friendly and budgeting go together like oil and water? Haha! Dad jokes for days….). Anyways, to sum up this story, color me impressed by Hampton Creek. Or if you’re not ready to part with your traditional mayonnaise just yet, feel free to use that in the recipe.
Keeping it simple this time. The Dead Weather has a new album out called Dodge and Burn, and you should listen to it when you get a chance!
I doubt you need a recipe to follow when the directions are simply “take a slice of bread and load it with toppings!” but here’s an idea just in case 🙂
- A hunk of bread (I used Jewish rye)
- 1 tsp mayo (or vegan mayo)
- 2-3 slices cucumber
- Sprinkle of dill
- Spread your mayo on your hunk of bread.
- Layer slices of cucumber on top of your mayo.
- Sprinkle everything with dill.
- Eat to your heart’s content.