I am on a roll.  A dinner roll. (Bah dum bum)

I had a dinner guest for the second time in a week.  Last week it was Amy and Bailey and this week it was my friend (and coworker- imagine that!), Amber.

The menu needed to consist of something a) relatively healthy, b) easy (I was entertaining after work, after all), and c) cheap (which should come as no surprise to anyone).

I settled on Alexia sweet potato puffs (which is a cute way of saying tater tots- call it what it is, Alexia), a variation of Emily‘s vegan black bean burgers and a simple green salad with homemade honey mustard.

Oh, and wine.  Never forget the wine.

In case any of you don’t have phenomenal eyesight and can’t read the label on the bottle, we were drinking Fat Bastard shiraz.  We sures knows how to keep ’em klassy.

(In all seriousness, it’s actually a good wine, you should try it. )

It was a pretty perfect meal, if I do say so myself.

The tots were awesome (I recommend broiling them for a few minutes at the end to get them super crispy), the burgers were as satisfying as they always are and the salad was exactly what I wanted.

And I thought I’d take a moment to send a shout out to the honey mustard.

See, honey mustard is pretty much the easiest thing to make in the entire world.  As far as salad dressing goes, I’m usually pretty picky.  I don’t enjoy most bottled dressings (I usually find them to be plastic-y, sweet or heavy) and I rarely have the motivation to whip up a homemade version.

So I don’t eat salads at home very often.  It’s shocking, but true.

Sure, I eat plenty of salads, but usually when I’m dining out or hitting up the salad bar for lunch.

Honey mustard has changed all of that for me.

It has two ingredients: honey and mustard (I use Dijon).  And sometimes a splash of water to thin it out and make it pourable.

I’m not going to insult you all with a “recipe” for this.  Food Network has already filled the need for non-recipe recipes already.

All you do is squirt some honey in a small dish and then squirt some mustard into the same dish, going a bit heavier on the mustard.  Grab a tiny whisk (read: a fork) and mix it until smooth, then thin it with a splash of water if you think it needs it.

There’s really no excuse for me not to make salad dressing anymore.

Or eat salad.

But there will ALWAYS be a reason for me to eat tater tots, sweet potato or not.