Tuna Noodle Casserole

Plate of casserole.

When my wife and I were first married, thirty-six years ago, we ate a lot of tuna casserole. I mean, a lot. Of course, back then, I think everyone did. (Tuna Helper came on the scene in the early 1970s and I ate a fair amount of that as a kid too.)

But I still like it best when it’s made simply: tuna, noodles, peas, mushroom soup, and cracker crumbs. And especially when you make your own Cream of Mushroom Soup!

It’s not high cuisine, but it’s good and the memories are comforting.

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Cream of Mushroom Soup

Bowl of soup with fresh mushrooms in the background.

I’ve always considered cream of mushroom soup an ingredient more so than a dish to eat. You know, for example, a standard component of grandma’s casseroles.

But done well, this is an incredibly luxurious soup to serve beside a salad or as a first course to a meal.

This is just one of the soups I’ve shared here, Pasta e Fagioli and Split Pea being some of the others. I’ve heard some people say they consider soups and stews mainly winter foods but I tend to make them year-round as the spirit moves me.

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Simple Scones

Scone with jelly on a plate and other scones on a cooling rack in the background.

It probably comes as no great shock to anyone, but growing up in the Midwest we didn’t eat a lot of scones. Okay, none. You got me. Which is why I’m excited to share my simple scones recipe with you today.

I was in England on business years ago, mostly around St. Anne’s and Blackpool on this particular trip, and I had the opportunity to be served what was then described as a proper scone.

This came about after I’d described an American dish known as biscuits and gravy.

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Homemade Guacamole

Homemade guacamole in a molcajete surrounded by tortilla chips.

Before we do anything else, let’s all agree that good guacamole begins with good avocados.

And as a matter of fact, if we did nothing other than mash up a couple of good avocados and sprinkle it with a pinch of salt or two, it’d still be pretty great.

Granted, almost no one stops there. But you could easily enough! The best guacamole tends to be the simplest.

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