A post in which I devour hot dogs

I came home after work, put a load of laundry in, and made chili.  I make excellent hot dog chili.  When it was done I had glorious Southern dogs slathered with mayonnaise, mustard, ketchup, chili, slaw, and onions.  YUM.

For good measure, I put together a marinated vegetable salad for lunches.  It goes together in a snap, is tasty, and isn't too horribly unhealthy:

Marinated Vegetable Salad


1 can French-cut green beans

1 can little early party peas

½ cup onion finely minced

1 small jar diced pimentos

½ cup or so finely chopped celery

1 can diced water chestnuts

1 cup cider vinegar

½ cup light oil such as canola or safflower

½ cup sugar

Generous sprinkle of Italian seasoning blend (or a ½ teaspoon each of basil, oregano, thyme, and good healthy pinch of rosemary)

Drain all vegetables well. Dump all except peas in a bowl. I usually leave the peas out for now because they’ll mush up if you stir them too much.

In a smaller bowl, whisk vigorously to combine vinegar and sugar. Continuing to whisk, add the oil in a thread about the size of a pencil lead. This will help it to integrate. The sugar will help also, acting a bit as an emulsifier. Sprinkle the herbs over the top of the dressing and whisk them in, then pour the dressing over the vegetables. Stir to combine, then add peas. Gently fold the peas in, and leave it alone for an hour or two. Keeps well for a week or so in the fridge. Stir gently before serving.

Tonight, for a change of pace, I threw in some shoepeg corn for added crunch.