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I made this last night and it RULED. Note: not as good if you make it at 3, but don't bake it til 5:30. But the leftovers? Duuuuude. Yum.


I just love tuna casserole! I have to admit that I don't make it too much, mostly because my husband cannot tolerate canned tuna. Next time he's out of town, though, I think it's time.

Glad to have found your blog, with the family - food thing we have going and all!


Thanks for suggesting an alternative to the dump-in-a-can-of-creamed-soup school of casserole making. It's got to be better to use your own quality ingredients than whatever ends up smooshed into those cans.

Can I go off-topic for a moment for a bit of cookware advice? I agree about using cast iron instead of Teflon, but how do you clean it? Do you use dish soap? I use my iron skillet only for my killer buttermilk cornbread, then just wipe it out...not sure how I'd clean it if I used it for eggs, etc.

Must add that All-Clad rox! I have the Copper Chef line and looooove it, though you do have to hand-wash it. Cleans up easy, though, cause nothing ever sticks or burns. It's ca. 1994 and still as wonderful as the day I unpacked it from the crate.

Did you see the new Emile Henry rice cooker at Williams-Sonoma? I haven't pined so for a piece of cookware in a long time.... I make rice in a pot the same way my Charlestonian grandmother did, but this piece is pretty enough to make me try a new way.

- L


An Emile Henri rice cooker? Oh, I WILL be checking that out...My Zojirushi is going strong after 10 years though. I swear they are indestructable.

To clean my cast iron, I don't use soap. I use one of those loopy plastic or sometimes metal scrubbers and scrub-scrub-scrub. If the pan is really greasy, I might use just a drop of dish soap. Then I put it on the stove and heat it up until it dries. This also helps santitize. When its cool, I then rub the entire pan with coconut oil (solid at room temps, avail. at health food stores) and put it away. You can also use Crisco (it does have transfats, tho). I like doing it this way because then it's seasoned everytime it's used.

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


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