Salade verte avec thon et aux haricots noirs. See, it's a French plate with French words on it and it sounds fancier than it is. Three greens in a simple honey-mustard vinaigrette. I used French's yellow mustard. Ha ha ha. French's, it's totally American. Although you may see mustard plants in great quantity growing along with vast swatches of lavender on your car tour through the various offices of France, the fact is, most of their mustard seeds are imported from Canada and somewhat from the US, even to famed Dijon. So there, mon frère. ))) pop ((( Additionally, French's does quite well competitively in mustard taste-tests. So stick that in your this-is-not-a-pipe and smoke it.
Still, French's mustard is a little bit weird. The thing is, I'm almost out of Dijon style and I have two gigantic plastic jars of French's, so I adapt.
I'm almost out of honey too. I can't believe I went through two whole half gallons of the stuff. One was Colorado clover honey from a friend who's an apiaryist apiarist a beekeeper, but forlornly, his hives experienced collapse. I wonder how he's doing now anyway. Apart from that, I have an admirable honey collection kept in the pantry that I don't use for things like this. My favorites are orange blossom, Tupelo honey also from Florida, and the very odd Leather Tree honey from Tasmania. That's right, Tasmania, the state of Australia. But mostly I use Colorado mountain wildflower, and Colorado clover. They each have distinct characteristics. All that I have left of the ordinary stuff is the cheapest grocery store brand that comes in a tiny container shaped like a bear. Ha ha ha, a bear.
A handful of black beans were soaked for a few hours then boiled. It looks like a lot of beans up there, but they're all on the top.
I made a proper mess tonight. Three pans, a bunch of utensils, salad spinner, etc. Now I have to clean it up myself. That's the part I hate.
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