Fat Frog Diary

 It's too hot to cook in Florida and most of the Deep South right now. It's mid-July, and sometimes all I can do is reach for a popsicle.  These easy sandwich spreads are the perfect answer to "not another sandwich!" and "we can take this to the picnic table" at the theme park or zoo rather than spend money at an overpriced restaurant with pretensions of grandeur.  I hope you like them as much as I do. The Deviled Egg Sandwich Spread is one of my go-to staples, since hard-cooked eggs can be made well in advance. Keeping them around to make the spread is the issue since hard-cooked eggs are a real temptation. 

Mayonnaise and Salad Dressings are some of the staples of the American dieter’s repertoire. Without a salad for lunch or the ubiquitous tuna sandwich, the American dieter is lost in a sea of pre-packaged and tasteless frozen dinners.   Perhaps the most feared alternative is –oh, the horror!—raw vegetables with nothing to flavor them but the forbidden cream cheese or peanut butter. However, the mayonnaise available on most grocery store shelves has many flaws, not the least of which are high carbs and an overwhelming amount of unpronounceable chemicals and preservatives. There is an alternative. Surprisingly, it’s easy to make one’s own mayonnaise with a few simple spices, two eggs, two cups of cooking oil, and two tablespoons of an acid liquid such as vinegar or lemon juice. By combining these ingredients in various ways, the humble mayonnaise can become a sublime catalyst to elevate even the humblest salad to stardom. The same thing has happened in the salad dressing marke...