Well I do. Love to hear the sound of that triangle beating on the back porch at the old dude ranch or the tinkle of silver at the dining room table summoning for dinner. What's cooking in the kitchen is more important.
I made white bean and tuna salad earlier today so it's flavors have been shaking hands with each other most of the afternoon. I tasted it and said, man, this is good enough to share. Then I looked at the bottom of the recipe and Voila'. It's one of Rock Lobster's recipes.
My change ups. Poached celery, carrot and green beans (added) in chix broth earlier in the day so they are chewable for me. Sprinkled in some fresh rosemary, thyme and dried marjoram in the dressing. Doubled up on parsley. Omitted sweet peppers, used a thin sliced Serrano chile and Kalamata and green olives. I even have capers on hand.
There is sliced cukes and sliced baby tomatoes on the side, with extra salad dressing to drizzle. Oven toasted garlic sour dough and a handful of frozen grapes in ice tea. Pretty Easy Saturday Feast.
White Bean and Tuna Salad