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Wednesday, December 21, 2016
I am at a loss for material lately. Well, it is the Holiday season, lots of people don’t have time to read blogs anyway. I am going to experiment. Out of the blue I have decided to post about tuna salad. No reason, just an experiment to see if I can write anything interesting about a random, boring topic.
Mrs. Cranky works several nights a week and I am left to my own devices for dinner. Often, I have left overs, sometimes I grill steak, chicken or pork. Sometimes I just have breakfast for a dinner, grilled cheese or pasta are other choices.
Then there is tuna salad. Even mentioning it makes me think of an old Jackie Gleason skit where Alice serves him tuna fish. Apparently, he was served it a lot.
“Tuna fish! TUNA FISH!! I work all day long for TUNA FISH!!”
That’s as much as I remember from the skit. I know it was funny, and every time I make tuna salad I hear that rant in my head.
As it turns out, I make a good tuna salad.
Two cans of “Chicken of the Sea” packed in water (drained of course), add lemon juice, salt, pepper, chopped celery, tomato, and mayo. Simple enough but then I mix in a secret ingredient.
Tuna in the can often has some unusual dark colored weird textured parts. Probably just dark meat, maybe something that should not have been added in the packing process. I don’t like to think about it, and I am not about to separate anything from the can because I am too lazy and also afraid to find out what a dark colored weird textured part really is. My solution to the problem?
That’s right, my secret ingredient is raisins. They not only camouflage any mistakenly added ingredient from the packer, but they also add a nice texture and sweet flavor to the salad.
There you are, a 300+ word post on nothing. Boring? Probably, but a post non-the-less. Not controversial, not interesting, not funny, but it is a post, and maybe some of you will try adding raisins to your tuna salad.
Tomorrow…socks. Unless I come up with something better.