Friday, October 23, 2009

Desperation Sauce


Since I am on the West Coast and most of my co-workers are in the Eastern time zone, our calls inevitably end up being right in the middle of the day - usually during the lunch hour.

Thus, one needs something to stave off the hunger demons until lunch can be had. It's usually a Clif or LaraBar, but the other day, in a fit of creative fridge-purging, I brought a cold artichoke.

The only problem was that I forgot the mayo, and an artichoke without sauce is almost not worth eating, a pale green imitation of itself. I had thought I could skip down to the company cafeteria, but time ran short.

With the clock ticking toward the start of the call, I knew I had to think fast. Desperation set in.

I raided the condiment package stash we keep over by the coffee pot. mayo, but there was mustard from the sub sauce from Chinese takeout...parmesan cheese and those little dried peppers from a pizza run.

A dash of fake maple syrup from the last time we had Frozen Waffle Tuesday, and I was good to go.

(What, you don't have Frozen Waffle Tuesday? A package of Eggos, some syrup, a toaster and suddenly EVERYONE is happy. Try it sometime.)

I mixed it up and voila! Black, salty, tangy, spicy, tasty sauce! Well-balanced. Even piquant. Whatever "piquant" means.

Not bad, if I do say so myself. In fact, if someone served it to me in a restaurant as "dipping sauce," I would have been very, very happy. I don't know if this says more about my terrible palate or about my amazing kitchen alchemy skills. Check it out.