It's Over, Bowl

Dear Bowl,

You were vintage and cool. I got you for a quarter at a yard sale in Olean, New York, in the 1980's and we had a very long thing together, travelling from place to place until we got here. But recently, seemingly out of nowhere, you developed a crack in your side. Or maybe it was always there, it just got more pronounced with time. And I didn't want to toss you out because you still held water, you were beautiful, and I am cheap. But tonight, after making roasted root vegetables with the produce I got at the Union Square Greenmarket, I washed you/dried you /stacked you between two dishes that you couldn't handle, and you crapped yourself for good, and a large piece of you fractured off and fell onto the floor. I'm sad, but I realize that you needed to break up with me. What's wrong with me, keeping a broken bowl around? For some reason, I just couldn't break up with you. I guess I loved you too much, damage and all. It's fine, just a part of life. No bigs. We'll be facebook friends! One day. Promise.

Goodbye, bowl! Enjoy the landfill. Make it nice!

Love,

Anne

Tuna Salad Recipe of the Day

While Baby John munches on his bottles of formula and ventures into the lands of barley cereal, green beans, sweet potatoes and hard boiled egg yolks, his folks need something more substantial to eat. This tuna salad recipe is high in flavor, Mommy-friendly (ie: quick and easy), and relatively low budget/ calorie. Mega summery and tasty. Enjoy! Note: Must love radishes.

Tuna Salad With Celery and Radishes from Real Simple Magazine. Photo by Jens Mortensen.


Ingredients:

2 5-ounce cans tuna in water, drained
8 small radishes, cut into thin wedges
2 stalks celery, sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
kosher salt and black pepper
crackers, for serving

Directions:

In a bowl, combine tuna, radishes, celery, parsley, lemon juice, olive oil, and kosher salt and black pepper. Refrigerate in a container for up to 1 day. Serve with crackers.

Nutritional Information
Per Serving
Calories 399
Fat 18g
Sat Fat 3g
Cholesterol 44mg

Got Party Invites? Need a Pie?

I read about this quick n' easy recipe for a no-bake pie in The New York Press this morning, and I think it's perfect to bring to a dinner or party this holiday season:

No Bake Tropical Pudding Pie
________

- One package (3 oz) of vanilla pudding and pie fillling mix
- Vanilla Soymilk
- One can (8 oz) of pineapple slices
- 9 inch ready made graham cracker piecrust
- 2 large ripe bananas

• Make the pudding according the package directions (using the soymilk)
• Arrange pineapple and bananas onto the piecrust (Cut bananas into thin slices and layer on top of pineapple)
• Spoon pudding evenly over fruit and let chill until firm (3 hours)
• Enjoy