Why thank you, @DaBadger , made me laugh this morning!
Fried up a sizable KOS, ate it… was still hungry & fried up another one of those puppies. Gotta stock up again at the Chinese grocer 
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I think I’ll have to make some olivye.
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Do you have a favourite recipe? I use the one in my Joy of Cooking cookbook. It calls for potatoes, beets, carrots, green beans and peas. They suggest garnishing the salad with capers but I find they get lost in all those veggies. I also find they are a little heavy handed with the mayo.
Add some diced Granny Smith. You won’t regret it. You can also use 1/2 sour cream & 1/2 mayo to lighten it up a bit.
The Granny Smith beet combination sounds really good! And apple season is coming up - I will have to keep that in mind. As for the mayo, it isn’t so much the amount of calories I’m worried about, I just don’t like a lot of mayo/salad dressings in my salads. Just my personal preference 
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It adds a lovely crunch and tartness. A Ukranian lady from my local cooking group made it for the potluck I organize bi-mothly. It was very good, and I’m usually not a huge fan of olivyet.
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I made up a big order of chicken salad yesterday with four huge blsl chix boobies poached in white peppered water. Chopped and pulsed, mixed with chopped celery and sliced chives. Can’t believe I still have chives growing! Just enuf mayo to hold it together and refrigerated overnight. This is the way ma made it. The dotter visiting today went gaga over it. She’s never been enthusiastic about it like that before.
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I like this recipe
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Jumbo lump crabmeat salad, chives, parsley tarragon.
Sprinkle tomatoes , avocado, pickled onion and a vinaigrette.
Dessert was a slice of the multi fruit tart with a dollop of pastry cream on the side.
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You might have to fight off errant forks in the lunchroom. Looks too good to share!
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“Quality control” lunch: made another batch of chicken salad for my PIC’s upcoming lunches.
A few spoons over half an avocado. Nice n zippy from the mustard.
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Funny but true! Maybe my teeny tiny cubicle isn’t so bad after all 
Dotter rewarded me today with almost a half gallon of these beauts! It has been a sparse year for them in this area. I suspect da bears will be disappointed when they get to stocking up for winter. To be washed, stemmed, air dried and flash frozen. Maybe some will go into a breakfast dish tomorrow.
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I used to have my cubicle invaded to steal my ground coffee and melitta filters and pour over funnel, so nothing is completely safe. En garde!
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Turkey cutlets parm’d with baked mushroom ravioli all in a light coating of fresh, garlicky tomato puree.
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