How to make eggless hollandaise without hardly trying

Now that I think about it, it makes sense, but I got a bit of a surprise when I was making dinner. I decided I wanted pasta salad with shrimp and spinach, and lemon vinaigrette, and invented the vinaigrette recipe on the spot. I keep the olive oil at room temperature, but the lemon juice was in the fridge, and when I put the lemon juice and the olive oil together, I got an instant emulsion. Granted, I did it backward, because I put the lemon juice into the olive oil instead of the other way around, but I wanted to control how much oil I was using (I used too much lemon juice, but I fixed that with a very little bit of sugar, a clove of garlic and a lot of dill.)

The pasta salad came out quite well, anyhow, and I think I should definitely do that again with the leftover dressing.

I've gotten calls from four separate recorded messages today urging me to vote/reminding me who to vote for. (Yes, all right, I get the message; Ohio is a swing state. Now GO AWAY and let me vote in peace!) I hung up on two of them and let the answering machine deal with the other two. If you really want to get ahold of me before Wednesday, call my cell phone; I'm not answering my land line until after the election.