I figured I’d get this classic into the book because this is a go to for a relatively healthy lunch or snack.
We start with three cans of 5oz tuna in spring water. Now that’s the full weight, drained is 4oz and since we drain it, let’s be honest and call it a quarter pounder of tuna.

Here’s the recipe:

• 3 x 4oz drained tuna
• 3 x hard boiled eggs diced
• ~ 4oz bread & butter pickles diced
• 8 tbs mayonnaise

I personally drain the tuna in a strainer. Notice the 3 to 1 ratio of tuna to pickles. Fold all the ingredients together trying not to mash anything. Chill well and serve on bread, crackers, forks or whatever floats your boat.

I’m not a breakfast person. I’ve nothing against it and under the right circumstances it can be nice. I love the Rise & Shine platter at the Brookside Cafe just up the road. But mostly I completely skip the most important meal of the day.

In my quest for better eating, that’s not the best way to start the day. It has to be quick, easy and not filling enough to put me back to bed. The answer is… you got it, cold oats.

While I can tolerate hot oatmeal, the texture is just bad for me, something about it feels reconstituted and not in a good way if one exists.

Cold oats still feel whole enough that they don’t remind me of something mama bird feeds the chicks. The brown sugar is the right sweet and you can’t go wrong with blueberry’s.

Cold Oats a la Aron

• 6 tablespoons whole milk
• 2 or 3 teaspoons brown sugar
• 6 tablespoons oats
• Frozen blueberry’s

Add milk and sugar to a jar, shake vigorously to dissolve sugar in milk. Add in oats and blueberry’s and shake and let sit overnight to 4 days or up until the milk is out of date I would think.

This is the rib rub recipe that I deviate greatly from when I’m getting ready to cook up some ribs.

8 tablespoons light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

This is one of those things I ran across on Facebook but never thought much about it until I thought about it when I was at the store in the baking aisle looking at the sweetened condensed milk and remember it.

We used this recipe from this site and it’s spot on. Super easy to do and it comes out amazing. I did brand name and store brand. The one thing that I really want to figure out how to do is salt it.

I did try to add salt and butter but it doesn’t really heat up well, not in the microwave anyways.

So if you want the whole story, you can find it here where I got the recipe. It’s long and drawn out but let me answer the ‘why do this?’ and then we’ll do the short version of the recipe.

Why Ghee? Well, it has a unique nutty taste and a high smoke point so it is great for covering roasted potatoes for seasoning, it is super in mashed potatoes and can be used to grease up a cast iron for whatever you need to cook.

The recipe: Super simple, take a pound of butter, melt it at a slow boil until all the solids have browned and separated out, then filter through a paper towel. Here’s what it will look like: