What's It All About, Alfalfa?

When I was in college, most afternoons between classes you could find me and a few gregarious musical friends at a place called The Corner, which was literally at the corner intersection of the street beside the School of Music and a downtown college avenue. It was the gathering place and the place to be. Most days we didn't even order. We were such regulars they looked at us and plopped down our food. My favorite? Mornings: Egg salad sandwich with lettuce/tomato and coffee. Afternoon siesta: Oh, why tell? I've recreated it for you below. And besides, every class change I walked by The School of HomeMade Arts & Science Aeronomics or something like that (or was that just Economics?). Whatever it was, something always smelled fishy in there for sure. Made me hungry for my favorite mid-afternoon lunch break at The Corner.

So, I decided to make my blog friends a sandwich. Are you hungry?
You'll change your TUNA about my cooking when you taste this. Just you wait.

Here's the recipe from memory: How hard can this be?

First, you catch your run-of-the-mill average albacore in the backyard moat.
That was simple enough. I feel kinda sorry for him.

Then you whip this out.

A generous plop of murdered and strained Albacore (that's "tuna" for you non-food speakers)


Mine came in a blue Charlie tuna can........
.....how did it get so mushy?.......


mixed with Alfalfa sprouts (I use alfie on everything.....


They look so healthy I can't resist 'em. I tend to go overboard - I see the look of shock on your faces - I even put them on my cereal, toast and grits. I call it Yuppie Southern Grits.

Add lettuce
sliced of tomato
mayo or fancy-schmancy mustard

Split a few red seedless grapes Notice: I did not have red so I used white. Works for wine, why not grapes? Just thought I'd throw that culinary secret in there for all your non-cooking experts.

Where was I?
Oh. Right. The bread.

Rye on rye. Straight out of the wrapper. Am I good or what?

So, I put it all together and it started to look like this..

I didn't like the way it laid on the bread so I scraped it off and started again.
Then....it looked like this....I'm getting the hang of this cooking thing, don't cha think?

YUUUUMMM........

Homer wouldn't even eat it.

I had to do SOMETHING. Wait! I've got a cooking idea!
Raspberry Hazelnut dressing makes everything better - even Yuppie grits. It'll surely work wonders on fish. Brilliant!

Just for you...
Let's have a bite, shall we?

And then I remembered I forgot to turn on the oven.
You fry tuna. Right?

Maybe I'd better go back to school.

Copyright © 2008 Mimi Lenox. All Rights Reserved.