Boi, was that HOT.

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I had put together an 'italian' dressing a while back.  Forgot it, and the romaine.  Strangely enough, the lettuce is still good.  The dressing is fine, having been put into an airtight container, if left at room temp.

Olive oil, the best and surest I could find at an affordable (enough) price, apple cider vinegar with the mother, salt, both black and white pepper, several italian favored spices and herbs, and of course some heat.  I think I even used the older hot spice, just a bit more of it.

It sat for... a week?  Two?  Marinated well.  The flavor is wonderful.  But, it did mature that heat.  If I had eaten it the first week, it would have been, to my tastes, mild.  Giving it two, maybe three weeks?  Oh, yes, that... warmed the thing up like a chemical caldron.

I'm not unhappy with it.  I was missing heat, if I... always... tip-toe up to the edges.  And, sometimes, chicken out.  The production of the dressing was, honestly, a chickening out.  I used the older stuff, if as I mentioned a bit more.  Almost getting a bit of a heat buzz from it.  And, I don't mind.  I'm glad to have some warmth.

Now, I think I'll have another salad, this time with tuna.  I wish I liked the canned salmon enough to use that, but I just don't.  Hoping, though, to use that for salmon patties, or some such.  Not... ready to cook, though.  So... tuna.  There are sardines and anchovies, but those aren't... as good.  They just aren't.  I'm not ready for those.  So, tuna will do.

Oh, yes, it is mercury tested, per actual fish.  I'm a bit picky about it, if you can trust that it isn't Chinese (and thus just about anything, God only knows what they shove into a can).  If the FDA isn't exactly worthy of trust, even if it was caught and canned in the US.  But, this tuna is as good as I can do, find, within the limits of my trust and capacity to seek, know.

I will admit, it isn't as "good" tasting as other canned tunas?  Properly caught, rightly tested, and else, may lead to a different taste and texture.  *sigh*  But, yes, I will... pay a bit more, and put up with a different taste and texture, for what seems to be honestly better food.  I can't do caviar, not sure I would even if I could afford it.  A taste thing.  I have limits, this way and that.  But... do my best.

At least I have something to eat, and protein.  Plus good fats, flavorful at that, and all.  I was afraid I would be left hungry tonight.  Missed a free meal.  And good company.  Strange, that I enjoy company?  I'd have company with half my meals, or more, if it was possible.  There is something about sharing food, and the time to consume it.  Even if we didn't like each other, if that isn't a problem for me.  I love, if not necessarily like, my enemies.  Life is easier that way.  *grins*

Though, I don't think I have too many enemies hereabouts?  Not... direct, or mostly personal.  Or... if so, they keep it to themselves, mostly.  I don't worry about things.

On to another plate of salad, with fish this time.  Oh, and yes, I still consider this carnivore.  By calorie, to be hypercarnivore, it only takes 70%.  Look at how many calories are in three cups of romaine, then compare that to the calories in tuna.  I suppose one could call olive oil plant, but I don't being a fat.  I consider it a... normal to milder form of carnivore consumption.  At the very least, it is keto.  Of which carnivore is merely a subset.  

Prepping to blow smoke rings from the dressing.  Yikes, but I sure like that.  Later.