an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, August 14, 2009
The weekends, even in the summer, can be filled with calm-shattering tasks: window washing, laundry, groceries, etc, etc.
But it's the very middle of August, and this weekend I plan on heading out for some music at the park, passing on the Michael Jackson tribute, but showing up for the guitar fusion. On Sunday I aim to pack up the family in the afternoon and head to Bolsa Chica State Beach, and stay for the sunset. I must do this before the state budget closes or sells off our public treasures.
What to pack, what to pack, what to pack?
Right now I'm feeling rather retro. My favorite beach menu is what I grew up on: tuna salad on white rolls, carrots, Doritos and soda. All salty and crunchy to compliment the sand and sea air. How about you? What works best at the beach?
Oh, if you really really need a tuna salad recipe, here's one:
Per can of tuna add and mix in the following:
1/3 cup diced celery 1 tblsp minced onion a squeeze of lemon juice a teaspoon of Dijon mustard one diced hard boiled egg mayonnaise, salt and pepper to taste.
Want to pretend this is part of a tapas menu? Serve a dollop on a potato chip. How fun (read silly, slightly pretentious, but still delicious) is that?