“Lead from the back and let others believe they are in front” -Nelson Mandela
Hello, sweet friends…
I hope you are enjoying these last few days of February.
A few days ago Joe and I had a brief scare (OK it was me who had the brief scare) when our sofa and chair were delivered.
The very kind young delivery man came inside our home and after looking around the doorway openings mentioned that perhaps there would be a problem getting the sofa into the family room.
A reassuring Joe suggested that perhaps they go ahead and bring the sofa inside.
When they got the couch all the way to the hallway doors it became apparent (to me) that the legs on the couch made it impossible to get the couch into the room. At this point I suggested that perhaps the legs needed to be removed.
The young man continued to nudge and nudge angling the sofa this way and that way so that it was now stuck in the middle of the hallway.
Joe and I looked at each other and then pointing at two of the legs I stated that those needed to be removed.
Fortunately at this point I was getting listened to and the legs were removed allowing just enough leeway to fit it in the doorway.
The young man and his even younger helper were actually very sweet. (they just needed a little nudging)
Here is the finished project…what do you think?
The truth is I’m a pretty good nudger myself having many years of changing furniture around.
Joe said it’s one of my best hobbies. (wink)
Tuna Noodle Casserole
If you haven’t tried a tuna noodle casserole in a while, you need to try this one. This week on Ash Wednesday I decided to serve it up for dinner.
One 8 ounce package wide egg noodles
3 tablespoons butter divided
1 tablespoon olive oil
one clove garlic minced
1/2 cup mushrooms sliced or chopped
2 tablespoons all purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
16 ounce canned white tuna drained
1/2 cup frozen green peas
1/4 cup Panko breadcrumbs
2 tablespoons Parmesan cheese finely shredded
1/2 cup cheddar jack cheese shredded
Preheat oven to 350°.
Coat a large baking dish with nonstick spray.
Melt 1 tablespoon of the butter and mix with the Panko breadcrumbs and Parmesan cheese, set aside.
Boil the noodles al- dente, about 7 to 8 minutes. When noodles are cooked, save about 1 cup of the pasta water then drain and set aside. (You can use the water later for making a creamier sauce)
While Noodles are cooking, add the olive oil to a large skillet on medium heat. Add the mushrooms and cook for about 3 to 4 minutes or until mushrooms are beginning to brown. Add garlic to the skillet for about the last 30 seconds of cook time.
Remove the mushrooms to a plate and return the skillet to the stove. Melt remaining 2 tablespoons of the butter in the skillet, then whisk in the flour and let cook for about one minute. Gradually whisk in the milk, continuing to stir until it thickens. Add salt and pepper.
Remove skillet from heat and add the sour cream, stir until combined. Add the mushrooms back to skillet, then gently stir in the tuna, peas and the noodles. If needed, add a little of the pasta water to thin.
Carefully, transfer the mixture to the casserole dish, top with cheddar jack cheese and then the breadcrumb and Parmesan mixture. Bake about 20 minutes or until golden brown and bubbly.