Re: [gardeners] Lunch today
Margaret Lauterbach (gardeners@globalgarden.com)
Fri, 10 Apr 1998 13:47:38 -0600
At 01:11 PM 4/10/98, you wrote:
>Since it is Good Friday today and a no-meat day for Miz Anne I fixed my
>world (well locally anyway) famous tuna salad. Lots of Texas 1015Y sweet
>onion, homemade pickle relish, chopped black olives, dash cayenne and a
>dash black pepper, chopped hard-boiled eggs, hot mustard, fat-free salad
>dressing. Surprise ingredients on this batch were the freshly picked and
>chopped salad burnet (cucumber taste), leaf celery, and French tarragon.
>Put this mixture on some toasted jalapeno/cheese bread and topped with
>sharp cheddar cheese then under the broiler to make tuna melts. Topped off
>with a glass of unsweetened mint tea and followed by a half grapefruit each
>(Texas Ruby Red naturally). Damn, I'm good at tossing stuff together. Would
>have liked some lettuce to go with but the last of the late lettuce is
>bolting and bitter and the new stuff isn't big enough yet. Tonight we will
>have broiled cod fillets with tarragon butter and lemon juice, some dilly
>beans and a few carrots, a good fast day meal.
>
>Sunday we will be at our daughters place in Texas were she promises
>barbecued ham, baked beans, two different pies, and all the tea we can
>drink. I'm taking the half whole wheat bread the grandkids like and my own
>design potato salad. I design it by what I have on hand at the time and no
>one has complained yet. I do love holidays.
>
>George
>
Sounds good, George. You sound like a friend who cautions people not to
ask for the recipe, because "freezer soup" is an old family secret.
Margaret