You know what? The Hunt for Red October is a really good movie. Scott Glen is awesome in all respects, Sam Neill is adorable because he wants “a round American woman” (ahem.), Connery’s accent is an asset for once, and even Alec Baldwin doesn’t disgrace himself. Plus, cameo by Ohio native Gates McFadden (bonus points to anyone who knows what she’s much more famous for).
Last night’s movie sidekicks: cheeseburgers and potato salad.
Mr. O cooked up the mini cheeseburgers — tres tasty! The potato salad is just a four leftover red potatoes (remember the Shepherd’s Pie incident?), a dollop of mayonnaise, the juice of one lemon, a bit of chopped red onion (about 2 tablespoons’ worth) and some salt. Parsley would have been a nice addition, but we were all out.
“What’s that pink stuff?” you’re probably asking. It’s pickled onion! I made it!
Picked onion = thinly sliced red onion, vinegar, little bit of sugar. Cook the vinegar and sugar together (I used 2 cups of vinegar, 2 tablespoons of sugar) until bubbly. Throw in the onion (mine was small), cook for a couple of minutes, and pour all of it into a heat-safe bowl. Add a couple of peppercorns, and let it sit in the fridge for a bit. Here’s what you get:
And that was dinner.
Fish status update: Dunder and Mifflin alive and well. I think they liked watching a largely-underwater-set movie.