by Diana Killian
As most of you know I am not famed for my cuilinary expertise. This isn’t to say that I can’t cook. Exactly. I can follow a recipe just fine, and I’m actually pretty good at doctoring it up and faking it out. But…I don’t do a lot of cooking.
I love the idea of cooking. I bought lots of cook books when I first bought my house. I pictured myself as…well…domestic.
I thought I looked awfully cute in that apron.
Mr. Thrilling, safe to say, thought I looked better out of the apron. In fact…well, never mind.
Anyway, the closest I came to actual domesticity was watching the Home and Garden channel for a few months. That pretty much wore me out. But in an effort to help Mr. Thrilling with his own writing projects I have pledged to cook a few meals.
Brave New Girl.
But we’ve already run out of my meager list of surefire hits. So I thought…tuna casserole. How hard can it be?
Granted, I’d never cooked tuna casserole, but I had a dim memory of when my mother used to cook it. I knew it included noodles and potato chips. Oh, and tuna. Right?
So…I did this thing with lasagne noodles, cream of mushroom soup, potato chips. Oh, and tuna. And…Mr. Thrilling said it was pretty good. Naturally I didn’t eat that mess, so I’ll have to take his word for it.
I’m throwing out a request for help here. How the heck DO you make tuna casserole? It’s like a staple, right? We get a merit badge for being able to cook it? You all probably have sublime tuna casserole recipes handed down from Charlie Tuna to mother to daughter? Yes? No?
Best tuna casserole recipe? Anyone?