I was reading in my email about a suggestion to use paper clips and/or clothes pegs to hold shut such things as chip bags. I don't know about you, I haven't even owned clothes pegs for many a long year. Of course in an apartment one doesn't have a washing line, but I basically haven't dried stuff outside for years. People always say how wonderful sheets, etc. smell when dried in the fresh air, maybe, but how crumpled they look too. I like using a drier and things come out without needing to even look at an iron. I hate ironing so anything I can do to obviate the necessity of doing any is OK by me. It fascinated me when spending time on vacation in Florida with my step daughters how much ironing they would do. Mind you I didn't think much of the laundry machines in the UK when last I went back. In my opinion they were not nearly as efficient as the machines in North America and presumably the girls were not used to not having to iron things when they were dry.
I've never been very fond of canned tuna but certain ways of preparing it make it enjoyable. This looks like it might be one of those. This recipe comes from Food & Wine.
Tuna Banh Mi
CONTRIBUTED BY JUSTIN CHAPPLE
F&W’s Justin Chapple makes his best-ever tuna banh mi by mixing canned tuna, lime juice, fish sauce and jalapeño and spooning it onto a crusty baguette spread with mayonnaise.
15 ounces tuna in olive oil, drained
1/4 cup fresh lime juice
2 1/2 tablespoons Asian fish sauce
1 jalapeño, minced
One 24- to 32-inch soft baguette, split and toasted
Mayonnaise, mint leaves, julienned carrots and sliced dill pickles, for serving
In a medium bowl, toss the tuna, lime juice, fish sauce and jalapeño. Season with salt and pepper. Spread the baguette with mayonnaise and fill with the tuna salad, mint leaves, julienned carrots and sliced pickles. Serve.
Have a great day