I ate dinner alone one night last week, which meant that I could eat whatever I wanted without having to accommodate any of my loved ones' quirks and preferences.

I can't say that I ate anything particularly glamorous or exotic — I made salmon cakes, which no one else wants to eat. Fried 'til they were golden and crispy, I loved them! And they were especially good with the sauce I quickly stirred together, since I didn't have any lemon to spritz onto them.

This was great with the fish, would make a good dip for chips or vegetables, and would also be fabulous schmeared onto a sandwich, too. Versatility and flavor, all in one!

Mustard Dill Sauce

1/4 cup mayonnaise
1/2 teaspoon dried dill (1 teaspoon fresh)
2 tablespoons stone-ground mustard
pinch of kosher salt

Stir all ingredients together, then schmear onto a sandwich.  Or use as a sauce for fish or chicken.  Or serve as a dip for vegetables or chips.  Or ....

Makes about 1/3 cup.

Mary Bilyeu writes for AnnArbor.com on Tuesdays, Wednesdays, and Fridays, telling about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests, meeting new friends ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions, comments, or suggestions: yentamary@gmail.com.

Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.