there was this sweet little moment today when miss e slowed down and cherished her mama. she’s usually busy moving sticks, mulch, rocks, weeds, grass, buckets, lemons, and whatever else is in the backyard whenever we are out “gardening.” this late afternoon i brought her her milk as she was in the middle of her usual tasks, and she stopped her busy-ness and sat on the edge of her mulch box (instead of a sand box) and drank her milk. so i sat down next to her, and she reached her little hand over to my back and gave me a pat. and i thought that would be it, because it’s usually like that. but then she just left her little hand on my back. at one point she had to reposition her sippy cup with her two hands. again i thought that would be the end of our bonding time. but she returned her hand onto my back. oh, this sweet little moment must’ve lasted close to three minutes.
whenever i’m pressed for time to put food on the table my go-to recipe is grace’s tuna casserole. i acquired the recipe back in college when grace and i were living together in irvine. i have used the recipe so much that when i am missing ingredients i know what i can substitute or do without. in my head, the tuna casserole recipe is no longer a recipe but more of a casserole method.
it’s now my go-to formula because i know i always have the ingredients to put together a tuna casserole in my pantry and ‘fridge. it very forgiving and nearly fail-proof (unless maybe you only have half the ingredients). and i usually make 2 casserole dishes from the following ingredients (so divvy everything in a half).
- boil 1 lb. pasta (such as macaroni or shell)
- 4-6 (4 oz) cans of tuna
- add two of three: 1 cup sour cream, 1 cup mayonnaise, or 2 (12 oz) can of cream of mushroom (you can also add all three, but i find it a bit too rich and creamy for my taste.)
- 1 cup chopped celery
- 1 cup chopped tuna
- optional: 1/2 cup mustard (i like dijon), 1 cup shredded cheese
mix everything together and divvy everything into two 9 x 13 casserole dishes.
cover dishes with aluminum foil, bake at 350F for 20-30 minutes. bon appetite!
this past tuesday was our last official school lunch together before the seniors graduated. so to make lunch a bit more special i decided to serve slider sandwiches.
as controversial as sliders are at restaurants they are great at-home party crowd pleasers. to make it easier for myself i set it up as build-your-own slider burgers.
the guests could choose…
crab salad (inspired by my maine trip)
pulled pork (with can’t-fail sweet baby ray bbq sauce)
…to put on their costco dinner rolls (mini burger buns were pricier, and don’t taste as good).
and, of course, i forgot to take pictures.
i’m pretty sure i had seafood almost every meal (minus breakfast) when i was vacationing in the new england area. (and we watched forrest gump one afternoon…my tribute to seafood: “like i was sayin’, shrimp is the fruit of the sea…dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. pan fried, deep fried, stir-fried. there’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. that-that’s about it.”–bubba)
i probably had the best crab roll and clam cake for the best price at the lobster shack in cape elizabeth, me.