I thought I was on a roll, recommitting to weekly words of wisdom and food gorging recipes. Reached the two year and 500 follower mark, and was feeling pretty darn filled with self-importance. But my little followers, you have let me down. Dead comment zone last post, was it weak writing, poor friend choice? Sigh. You know how sensitive bloggers are and how we need constant validation. At this point our heroine, Mrs. Tuna, kicks the ground with her scuffed sneaker and a sulky aw shucks routine.
But today is a big day. This little blog is hitting its 100 post mark. Sometimes it feels like I’ve written 100,000 posts sometime 10. My original goal was one post a week, I’m not too far off the mark and only a few redundant reruns. So today will be a little bit of a recap. Link arms with me for a stroll down memory lane Team Tuna.
A strong contender held the number one most viewed spot until recently was the "New Adventures ofthe Naughty Schoolgirl”. The key Google search words were naughty schoolgirl, cooked chicken, kill chicken, kill schoolgirl. What the hell was in that post to merit that. It was an innocent recounting of returning to college of a middle aged woman, not some remake of Bridget Jones eating puppies for brunch. It was knocked out of the running by “Resolutions of a 49 Year OldMuffin Top”. I am happy to report I still have not gotten a tramp stamp, had vodka or started any craft projects, so my New Year’s promises are intact.
The numero uno commented on post was my nervous first day back at Arizona State and my amazing parking spot overlooking the Men’s Diving Team practice with “Zodiac Killer”. Clap, clap, clap, dive again my handsome Adonis, triple twist my young buck…..ahem. I mean it’s important that the youth today exercise and not become couch potatoes getting fat right?
Today I tried a new vegetarian recipe that amazingly took me way less time than I would have figured.
Spicy fried corn, Sweet Onion, and Red Pepper
1 tablespoon butter
1 tablespoon olive oil
½ cup chopped onion
Cut kernels from 5 big ears of fresh corn (just cut down the sides with a sharp knife, it was pretty quick).
1 red pepper dice into 1/ 4 inch pieces
1 teaspoon salt
1 teaspoon sugar
2/3 cup cream
1 teaspoon Dijon mustard
1/8 teaspoon chili powder
¼ teaspoon red pepper flakes
Heat butter and oil in large skillet to very hot. Add onion and cook for 2 minutes stirring. Add corn, red pepper, salt and sugar and sauté until vegetables have browned lightly or 5-6 minutes. Resist the urge to over stir so it browns. In bowl, whisk together cream, mustard, chili powder and red pepper flakes. Pour liquid over corn stirring often until liquid is absorbed about 3 minutes. Literally, the whole thing took me about 15 minutes to make.
But the bigger question is what even made Mrs. Tuna blog in the first place? A few months after my mom passed away from a lengthy battle with cancer I was missing her terribly. She was a world class chef and had reinvented herself as a professional writer in her retirement. I was afraid if I didn’t share our funny stories and her recipes I would forget all the things that made her so special to my siblings and me. And so Team Tuna, every time you cook something from this blog, remember the inspiration of my heartfelt words and cook it with the same love it was prepared for me by my mom.