Both Peter and Audrey have social engagements this weekend. Angela and I are having a quiet Friday evening by ourselves. I miss Peter and Audrey. It’s strange how when they were home we would often be doing our own things and not really talking to each other all that much, but I have been thinking of them nonstop now that they are not home. I suppose that’s just the way things are with people you love – absence always looms larger than presence.
I looked at what Audrey posted on her snapchat – happily laughing with her friend and munching on “real food.” No nagging from Mommy. No healthy alternative for snacks. A couple of days ago, when Angela and I were tinkering with a recipe in an effort to make it healthier, Audrey exclaimed with vehement disgust that she would not eat this healthy food anymore. She was sick and tired of the 100% whole grain, sugar free and low fat alternatives. She wanted real food. Audrey was right. What’s wrong with white rice or white bread now and then? What’s wrong with a piece of crumbly, buttery cookie or a cream filled cupcake once in a while? Nothing, really. Everything in moderation.
For dinner tonight, I made two easy dinner salads that were perfect for the warm autumn day.
The curried Tuna Salad recipe is from a book called James McMair’s Salads, that was a wedding gift from 22 years ago. I was new in the city and wasn’t working. I cooked and I waited for Peter to come home. That was all I did everyday besides walking or reading. I made all the salads in the book a number of times through out the early years of our marriage, but I’ve long forgotten about it. It caught my eye today when I was cleaning out the shelf and it brought back a lot of memories. Those were the days I used real butter and real Mayonnaise, and Peter often sneaked back for lunch and more.
1/2 cup plain yogurt (I used plain nonfat Greek yogurt)
1/2 cup Mayonnaise (I used more plain nonfat Greek yogurt)
1 tbsp freshly squeezed lemon juice
2 tbsp high-quality hot or mild curry powder
1/4 cup cashews or macadamia nuts
1 lb. fresh tuna fillets, grilled or poached, cooled, and flaked, or 2 cans (7 oz each) tuna packed in water, drained and flaked
1 cup finely chopped unpeeled apple
1/4 cup finely chopped sweet pickle or pickle relish
1/2 cup raisins or dried currants, plumped in hot water for 15 minutes and drained
2 tbsp minced green onion, including some green tops
Minced fresh parsley, or preferably flat-leaf type, for garnish
I halved the recipe today.
I made the spaghetti squash salad with leftover squash and quinoa from the refrigerator.
2 1/2 cups of cooked spaghetti squash
1/2 large English cucumber
1 tomato, large
3/4 cup cooked quinoa
1/4 cup parsley
1 1/2 tbsp lemon juice
1 tbsp olive oil
1/3 cup macadamia nuts
salt and pepper to taste