May 7, 2013
1 1/2 cups of chopped rhubarb
1/4 cup of gooseberries
1/4 cup of thinly sliced red onion
1 tablespoon of chopped garlic
1 tablespoon of olive oil
1/2 teaspoon of port
Pinch of salt and pepper to taste
1/4 cup of fresh coriander
Place a small, but heavy, saucepan on the burner. Chop the rhubarb, onion and garlic then add them to the pan. Add the gooseberries, port, salt and pepper to the pan and stir the ingredients together. Bring the mixture to a simmer.
Allow the mixture to cook for 4 minutes, uncovered, or until the rhubarb is fork tender.
Remove the pan from the heat and add the coriander. Stir this together.
Spoon the mixture into a bowl, cover it and then place it into the refrigerator.
April 20, 2013
2 cans white tuna, water packed, drained well
8 to 10 packets of mayonnaise (or about 1/4 to 1/2 cup mayonnaise)
1 small jar pimiento stuffed olives, chopped
1 box rye crisps or other hearty crackers
In bowl, put the tuna and mayonnaise and mix until well blended.
Add the chopped olives, stirring gently just until combined.
Spread this mixture on rye crisps or other hearty crackers and enjoy.
April 18, 2013
6 slices bread, toasted
2 avocados, pitted, peeled
1 lemon, juiced
2 teaspoons cumin
1 tablespoon olive oil
1/2 teaspoon salt
black pepper to taste
In a bowl, mash the avocados, then add the lemon juice, cumin, olive oil, salt and pepper, and continue mashing until smooth.
Spread this mixture on toasted bread.