Note: I was worried about the spinach wilting, weeping, etc., but it, and the mint, has lasted very well since Sunday.

Sounds delicious. DD made a refrigerator velcro salad the other day - tangerines, red onions, yellow peppers, a mix of leftover greens, and bits and dabs of whatever else needed to be used up. Very tasty.

SWMBO made a salad this week with salad shrimp, feta, red onions, spinach and we had some friends over and gobbled it up with cracked crab in messy cover-table-with-newspapers style.

Its been very hot, so I have no appetite - mostly eating salads and cold chicken. The oven is strictly off limits. DD used it to heat up a single pot pie, and I threated to put her up for adoption.

My pot days are long past, so I am not sure what counts as stoner food nowadays. My recollection was, pretty much anything. When I think variegated salads, I think of hippie vegetarian salad restaurants. Which is, I guess, where the stoner association comes from?

In my college days, dinner in the dorm cafeteria was stoner food . . . at least that was my observation having worked there. I don't smoke pot, doesn't ring my bell. And later at night, Doritos.

I think ”stoner” food, as has been applied to me, especially recently (and I don't even do caffeine and rarely alcohol), is uninhidited mashups of things that don't make culinary sense but I think will taste good together and I've been getting bored recently.

I have decided that the fresh pasta I can buy is superior enough to homemade, and sealed well enough to last a week in the fridge, so I get artisanal stuffed pastas, ramen kits, etc. With a splash of Rao's rather than defrosting homemade, and some vegetables on top, it’s a nice, quiky lunch. But then it becomes the same old thing. But I still want quick. The other day there was a packet of leftover very salty, teriyaki flavored, very runny ramen sauce (meant to be diluted in the preparation) from the stopped freezer fiasco. The ramen didn't survive. I mixed it, straight, with mayonnaise and sriracha and heated spinach totelloni in it, Aka, never-stoned stoner food. But it was really good! The other condiments diluted the salt bomb, and made the sauce stick to the pasta, and the flavor went from raw to well balanced. The ”stoner” aspect, if I understand right, is throwing mismatched things together willynilly, to get generous (as opposed to twee), satisfying food fast. And there should be some aspect of unfiltered whimsy, I'm told.

John, I don't think I've had citrus with onion in a salad. Something to try for sure! I think refrigerator velcro is a good term for what I made too. ;) So sorry about the heat. Right where I live, it has been pretty normal. Under 90 for sure. I have lived where your kind of recent temperatures were the norm. I was fine up to 42°C--around 107°F. That was just too d—- hot! Much sympathy for your strictures on ovens!

LPink, what made it stoner food? Whoever was making it? Whoever was willing to eat it? What it was made of? My university had pretty good food, though one year bought surplus broccoli on behalf of the state. Four times per week, all Winter. Steamed, plain, overgrown and huge. Quite edible, but put me off broccoli for decades.