a Mediterranean salad featuring brown rice, white tuna, chickpeas, artichoke hearts, lemon-pepper, dill, Cavender's Greek seasoning, basil pesto, Modena balsamic vinegar, and feta cheese, accompanied by a crisp Venetian Pinot Grigio.Jamie's:
Idahoan brand mashed Red potatoes (instead of Russet or Yukon Gold), butter, and fresh cracked black pepper, accompanied by a fruit punch Gatorade.Don't ask how much of anything went into anything I prepared. I can't tell you. I don't know. That takes the fun out of my fusion. (OK. Trade secret: 1 and 3/4 cups boiling H2O instead of 2 makes the potatoes thicker. But that's all I'm giving up.) I can tell you that it did, in fact, taste good. Both creations. I also can tell you that Tilly enjoyed a feast of tuna flakes mixed with kibble, followed by a dessert of about an eighth-cup of brown rice that missed my mixing bowl and hit the floor. And, I can tell you that even though these days are far from normal, times like these feel pretty damn close. And that, my friends? Feels pretty damn good.