I found this delicious Kodiak Cakes Super Fruit Syrup - Forest Berry - at Costco and it goes great with granola on Greek yogurt. How's that for accidental alliteration?
I love tuna salad. I love egg salad. Rather than choose between them, put them together, and you've got a marriage made in tastebud heaven. The ingredient that holds it together is the sweet pickles. I first made it with sweet and spicy pickles, and have since used a combination of bread and butter pickles (sweet) and spicy dill pickles. I am not exacting with amounts, since different palates prefer didn't pungencies - I will say that I like strong flavors, which means lots of pickles and onions :)
Tuna Egg Salad
1 can of albacore tuna, flaked
2 hard boiled eggs, chopped
chopped pickles (sweet & spicy), to taste (I use about 3-4 tablespoons)
onion, finely chopped, to taste (I use about 1-2 tablespoons)
mayonnaise, to taste (I use about 2-3 tablespoons)
dried dill weed (optional)
black pepper (optional)
Mix it all up, folding in the chopped eggs last.
Serve as is, in a sandwich, or my favorite way (as pictured) - on crackers...specifically Trader Joe's whole grain seed crackers and Ak-Maks (also whole grain, also sold at TJ's).
A prime example of habituation is with food, as illustrated (literally, lol) in the children's book (that I adore), Bread and Jam for Frances. Or, in my case, with bacon cheddar cheese, which I was buying routinely for my teenage daughter who couldn't get enough of it until...she had too much of it. Now she's moved on to pub cheese (another Trader Joe's item).
This is one reason (health is another) that I don't indulge in certain foods on a daily basis. Having them only on the weekends or or on special occasions makes them more enjoyable, although we have been known to eat Thanksgiving dinner (which is also Christmas dinner) in March.
Another way to avoid habituation is (as the author suggests) to slow down and savor the moment. Perhaps eating and drinking for the glory of God (as Scripture tells us to) means sitting down, chewing a while before swallowing, so we actually taste and see...that the Lord is good, as are the ordinary pleasures he serves us. In so doing, we are enjoying and glorifying him forever, which is chief end of man.
It's also the way to eat, drink, and be merry, which King Solomon says is our purpose in the book of Ecclesiastes, which could be thought of as the handbook of habituation, what with it's anguished sigh of "Is there anything new under the sun? Meaningless, everything is meaningless..."
Pictured: My 14 yr-old's Saturday brunch she made herself - she, so far, hasn't tired of these foods...but maybe that's because she takes her time and is gratified by the work of her hands. She is my all American meat & potatoes girl 😊
On my monthly Costco shop, I always buy a package of flap meat. It makes the best steak for the best price ($8-9 per pound - used to be $6!). It's a splurge but we get two "fancy" meals out of our $25 purchase. It comes in two pieces, so I put them in the freezer individually in gallon bags (I usually thaw by submersing the meat - still in the sealed bag - in a bowl of hot water for about twenty minutes).
To make this delicious steak, I heat up butter (or bacon fat) in our cast iron pan on medium high, turn on the fan, and cook it on one side for 5-7 minutes. I flip it and repeat. Sometimes I have to flip it one more time to get it perfectly medium to medium rare. I let it sit for a few minutes before slicing against the grain.
If I am cooking onions (usually red), I cook them in the (greased) pan for about 5-10 minutes and then add the steak, cooking them both together until the onions are nicely charred (I take them out before the steak). Sometimes I add mushrooms, but if I do that I usually cook it all before I make the steak, so as not to overcrowd the pan and because mushrooms are liquidy.
This is one of our favorite family dinners - steak, mashed potatoes, and salad (the kids don't have the onions and blue cheese - more for us!).
My husband asked me to write down the beef barley soup I concocted yesterday, since he said it was "restaurant quality," so here goes (read it all the way through before preparing):
Brown 1lb chunks of stew meat in bacon fat, stir in chopped onion, celery, and carrots, about a cup of each.
After a few minutes, add 4 cups beef stock and 4 cups chicken stock, a half pound more of stew meat (not browned), 2 bay leaves, 1 T Worcestershire sauce, 1 T tamari (or soy sauce), 1 T Trader Joe's umami paste (optional - can use tomato paste), 1/2 t seasoning salt, 1/2 t garlic salt, 1 t chicken bouillon concentrate (because the cartons of stock from Trader Joe's aren't as flavorful, though healthier), and top with a cup of sliced mushrooms.
I did all this in my instant pot. Turn it to the slow cook setting on normal for two hours. Turn it up to high for another hour. Add Trader Joe's quick cooking barley for the last 20 minutes.
How I concocted last weekend’s Turkey Spinach Artichoke Chowder - definitely a rough draft (speaking as a writer), but it was delicious (husband raved) and I will be making a final version the next time I have turkey gravy (may be a while):
I wasn’t paying attention to amounts (I rarely do), but the base of this soup was leftover turkey gravy (from Christmas dinner) and chicken broth.
I made the meatballs out of ground turkey, frozen chopped spinach (defrosted in the microwave), parmesan (the canned stuff, I admit it), garlic powder, onion powder, salt, pepper, and - here’s the weird part - cream cheese. Next time I would soften the cream cheese and thoroughly mix it with the seasonings before adding it to the meat, but this time I got away with putting it in the mixture in random chunks (I tried to distribute evenly) and letting them melt into the soup.
So basically, I brought the base (gravy/broth) to a boil, added in roasted red potatoes I had frozen (you could use fresh, but just cook longer), reboiled, lowered to simmering, and added the meatballs (making them as I went - plop, plop, plop).
Then I added some quartered (or maybe it was halved) canned artichoke hearts (that I had frozen, but I don’t think that matters).
After ten minutes or so, I thickened it by adding potato starch and sour cream (next time I will dissolve the potato starch into the sour cream - or a cupful of soup - to avoid glops).
Cooked for another five minutes and it was done.