|Instagram is great for making other things look good though.|
Like making the random Merriweather Fountain look like something right out of an English garden
1- 5 oz can of tuna packed in olive oil- drained
1 tsp light mayo
1 1/2 tsp honey mustard
1/2 tsp horseradish
Light splash of basalmic vinegar
2 tsp currants
1. Drain tuna well, then add to a bowl. In another bowl mix together the dressing ingredients and add a spoonful at a time to the tuna until it has reached your desired meat to dressing ratio. Serve over toast or mixed greens.
Note- I don't care for too much dressing, so if you do you may want to add more mayo and mustard. Since the tuna was already packed in olive oil I like to keep the mayo (i.e. fat) on the light side anyways.
The past few weekends have been just wonderful and there will be many more to come but I am exhausted and am planning to stay local this weekend and put off the shore until next weekend. Not that I'll be any less busy. Tomorrow one of my absolute favorite bands is playing at my lovely little park around the corner from my place along with an opener I've been curious to see. I'm also making a major summer purchase this week that was discussed here, and am so excited about it. All that and then fitting in a favorite designer's sample sale, a happy hour with work friends, booking 2 major birthday trips for September, making it to gym and boy time and it's another non-stop week. But if I didn't love it I wouldn't do it.
|Dawes playing with M. Ward and my amazing seats|