I was raised in the deep south, in a small Mississippi Delta cotton town. The food I ate was all delicious, but mainly fried or covered with gravy. I never had spaghetti except out of a can – my grandmother considered it foreign food – something Italians (whoever they were) ate. Potatoes were a rarity - we ate rice, usually covered with gravy. What wasn’t covered with gravy we covered with mayonnaise.
As a kid I ate tomato sandwiches, bologna sandwiches, span sandwiches, lunch meat sandwiches all slathered with mayonnaise. Anything you could put between two pieces of bread (eggs, pineapple slices, meat, fish, cheese…) you could cover with mayonnaise and make a sandwich. Often I would eat mayonnaise sandwiches: two pieces of wonder bread liberally filled with mayonnaise, and this was one of my favorites.
I still love mayonnaise today. I would willingly use it as a dip for potato chips and even french-fries. I could put mayonnaise on everything I eat, but my wife draws a line
All good tasting foods seem to come to the same end in the name of healthy living, so too has mayonnaise – real mayonnaise.
Back in 05 I had an artery blockage and had to have a stent inserted. Since then I have been more conscious of fats and cholesterol. Now I have gone from real mayonnaise to mayonnaise made with canola oil – not the same thing.
However, getting to the point of this post, I have found that adding a dash of Champagne vinegar improves the taste canola oil mayonnaise considerably.
I just finished a fried egg sandwich with mayonnaise for breakfast.
It is a good day.