The other day I got sucker punched by flavor. Yup, right square in the kisser.
And, as a result, I’d like this time to make a little PSA so you can do your best to avoid this happening to you or a loved one.
Allow me to give you some background, yes? After a four hour flight delay and a really long day of work, I landed in Northern California totally ravenous. As in, I needed food ASAP or I’d quickly become horribly hangry.
So, my friend and I pulled into a to-be-unnamed chain restaurant (which happens to rhyme with “scrapple knees”), which, if you know me at all, you know means I was really at my absolute last straw. I ordered the jalapeño-lime shrimp in hopes it’d come as quickly as possible so I wouldn’t go postal on my dear friend who had picked me up at the airport at the crack of 12:30AM.
What arrived was indeed shrimp but it was so overly flavored with some nondescript spice mix that I got steam rolled by seasoning. So much so I pretty much couldn’t finish it for fear I’d have a flavor war in my mouth for the rest of the night. But, to be fair, the problem is not that it happened, because, just like bad weather and flight delays, crappy food happens, you know?
The problem was that I had just taken a photo of this Herbed Chicken Salad with Mango-Mustard Dressing earlier that day but didn’t have the wherewithal to pack it with me for my flight. So, as I see it, it was my sort of culinary karma for thinking I’d actually find something to eat at LAX. Or when I landed in the middle of the night.
The moral of this story is such: don’t be like me and do make this Herbed Chicken Saladg. And, if you think about it for the holiday ahead, and end up with leftovers but, pay it forward and give it to a friend whose traveling. Please do your part so they don’t have to experience getting sucker punched by flavor.