While it’s been quiet on here at the Crafty Cook Nook, it’s been a whirlwind in my personal life. Packing up my life and relocating while maintaining a full-time job and writing fiction has kicked my butt, but getting my butt kicked by life’s circumstances has never felt so good. Crazy talk, you say?
I have a job that pays the bills!
I have time to revise my novel!
I have the freakin’ good fortune to be able to qualify for a home mortgage!
Don’t worry. Something’s bound to go wrong soon enough.
In the meantime, Cameron and I are officially out of our cramped downtown apartment and are slowly settling in to our house on the outskirts of city center. We spent the weekend painting some of our kitchen cabinets, which made cooking more than a little challenging. Nothing kills an appetite like brain-dimming paint fumes.
Painting complete, we now have bright yellow cabinet interiors as well as plans to actually store kitchen items in said cabinets.
Below, you’ll find an easy tuna pasta salad I made for lunches this week. Inspired by a great tuna salad recipe from food blogger i will not eat oysters…but i will eat everything else, I made adjustments to her ingredients list to please the Middleton and Turner palates and to create an easy-to-store balanced meal. Maybe it’s just me, but if I don’t eat a balanced lunch while at work, my face is ready to nosedive into the computer monitor by 2pm. I’m not sure ‘broken face by way of food coma’ would qualify me for worker’s comp, so I’m battling it out one bowl of tuna pasta salad at a time.
Do you have recommendations for delicious balanced lunches that are easy to transport? If so, I’d love to hear about them in the comments section. A gal can’t live by tuna pasta salad alone.
‘Whipped Up in a Jiffy’ Tuna Pasta Salad (inspired by an i will not eat oysters… recipe)
Makes about 4-5 lunch servings
8 oz pasta, cooked (I used rotini.)
2 cans solid white tuna, in water or in oil, drained
1 bell pepper, diced (I used yellow.)
1/2 cup red onion, diced
1/3 cup black or green olives, chopped
1/4 cup chives, chopped finely
1/2 cup feta cheese, crumbled
3 TBS mayonnaise (I used an additional TBS to better coat the noodles.)
1 lemon, juiced
Salt and freshly ground black pepper to taste
Mix all of the ingredients in a medium bowl. Taste test for seasoning. Eat immediately or refrigerate for a few days of energy-sustaining lunches.