In which she may have gone the tiniest, wee bit overboard on the wasabi

So I tried the new mayo I mentioned last go round. And I'm thrilled to report it works! When I told a friend about this yummy sauce, I had to point out that I don't have any idea what proportions of each ingredient I used, since I'm still formulating the recipe, and each time it's been different. Friend shook her head stoically: "You know I can't do that."

I, on the other hand, am nominally incapable of cooking with a recipe. Not quite right. I suppose I could follow a recipe if I tried. Mostly, though, I tend to just make it up as I go along. Which makes it difficult to try to share the process with others.

This is how it came to be that I was walking across the kitchen, grinning in satisfaction at my snack while tears ran from my eyes. Yea. I think I have to keep at it, a bit more. But then again, it's quite nice this way! Just not dull.

If you were to try this NON-recipe and wanted approximate measures from which to start your own experimentation, here's where I'd suggest you begin:

• 3/4 cup of mayo (or in my case, this go 'round, my newly-discovered "Nayonaise" which I'm happy to report works just delightfully!)
• 2 1/2 Tbs soy sauce,
• 2 Tbs sesame oil,
• 1 Tbs wasabi powder

It's altogether possible I'm lying to you. Which is why I always add the caveat about how I'm NOT a food blogger. My proportions could have been so far away from the above as to warrant your making up your OWN recipe. But this is close to what I've just made. And then? When I dipped sliced radishes into it, to try it out? Yum!!! Yum with a kick. :)

Other things you can do with it? Spread a bit on a leaf of Boston head lettuce, or on a flour tortilla, then wrap up lots of chopped and sliced veggies inside a roll, such as broccoli sprouts, shredded red lettuce, sliced avacado perfection, a bunch of cilantro leaves, and if you're feeling really ready for a treat, some lovingly seared slices of sashimi grade tuna steaks. Oh yea. Good stuff.

But be careful with that wasabi, okay? And don't say I didn't warn ya!