Sunday night.  Thundering outdoors, but it is still hot.  (Please, may I have the snow back?)  And in the meantime, what should I make for dinner?  I often make this for Sunday dinner in the winter, but it sounds really good for tonight:
Hot Tuna Salad

• 1 cup macaroni, cooked and cooled
• 2 small cans of tuna, drained
• 4 hard boiled eggs, diced
• 4 ounces shredded cheddar cheese
• 2 cup celery, diced small
• 1/4 cup onion, chopped finely
• 1/2 cup mayonnaise
• 1/4 tsp pepper

     Mix all ingredients together and place in a greased  baking dish.  Bake at 350 degrees until hot and bubbly. Serve on open faced buns.
Or...microwave until hot and serve with Triscuits.
Or...spread on open faced buns and broil until hot and bubbly.

Hello, Old Friend...

...I have missed you. Life continues to be busy and ever-changing.  Some days cooking is impossible, other days, it is my only escape.

My sister-in-law, Michele and I try to meet for lunch every Thursday to catch up and remain human.  Today, I asked her to come to meet our new puppy and promised to make lunch for her.   After some thought and a bit of creative genius, I settled on a Mushroom, Asparagus, and Shrimp over Bucatini Pasta.  

Um.  Yum.

Mushroom, Asparagus, and Shrimp over Bucatini Pasta

½ pound fresh asparagus

1 (8 ounce) package Bucatini Pasta

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

½ cup butter

1 tablespoon lemon juice

½ pound medium shrimp - peeled and deveined

½ pound fresh mushrooms, thinly sliced

½ cup grated Parmesan cheese

a pinch of red pepper flakes

salt and pepper to taste

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus and red pepper flakes into the saucepan, cook until mushrooms are tender.  Asparagus will be tender-crisp.

Toss the shrimp and vegetable mixture with the Bucatini Pasta and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.