We have a comedian in the family.
J Man: (excitedly) “Do you want to hear a joke?”
Me: “Of course!”
J Man: “What do you call a frozen tree?”
Me: “I don’t know.”
J Man: “A Popsicle!” (Followed by raucous laughter)
I don’t get it.
He’s obviously making these jokes up, and honestly may be a smidge confused as to what a joke is, as evidenced below.
J Man: “Hey, Mommy, wouldn’t it be funny if a wolf came into our house and went into our basement? Would that be a funny joke?”
At least he’s honest in his joke naivety.
Here’s something that’s not a joke. I put peanut butter on almost anything I can get my hands on.
Even my latest success, Tofu Balls
Salad is totally the next step.
As most of my salads go, this was built purely out of the necessity of using up wilty produce. I had my romaine, carrots, cucumber and tomato. The dressing is a big deal, though. It can make or break a salad.
The combination of Bragg’s liquid aminos and peanut butter is a match made in heaven. Probably, just mixing those two ingredients would taste good. But I wasn’t born in a barn, so I added garlic, ginger, rice wine vinegar and almond milk.
And all of a sudden I wasn’t eating boring, wilty produce. Topped with some sunflower seeds for crunch, it was the perfect lunch!
This girl agreed. She kept stealing bites. But then again, you probably shouldn’t trust her. She actually thinks her brother’s jokes are funny.
P.S. She styled her own look in the above picture. I can’t even blame this one on Matty B…
Thai Peanut Salad Dressing
1/3 cup almond milk
2 TBS Bragg’s liquid aminos
2 TBS peanut butter
2 TBS peanut flour
1 TBS rice wine vinegar
1 garlic clove
1/4 tsp minced fresh ginger