Working from home can be kind of weird. You’re at home and have access to all the same stuff you’ll have access to for dinner – pots, pans, ingredients, meats, oils, butter, spices – but yet actually cooking a full-on lunch seems ludicrous most days. Opening a can of something and splatting it into a bowl is pretty seriously involved on most weekdays. This dish is my answer to that. I’ve been meaning to throw together a how-to on my favorite slap-it-together lunch and today I have. Only… of course, as always happens, I was way hungry and just scrambled through it and my pictures *blow*. Oh well, I get the point across. You can deal. Here’s what we’re making: tuna and white bean salad on a bed of arugula (if it’s on a bed it’s fancy schmancy, right?)
I’m really hard on my cameras. Lenses, I coddle to death but camera bodies get banged around, dropped, rattled, bumped. And because I like to have a camera on me at all times, it tends to be the one that can sustain the most damage. Therefore, my “bang around” camera is the D80, demoted from main camera to backup camera and finally to “oh, do I still have that?” camera. So it sits in my purse and comes out when I’m bored or on the metro and cursing myself for not doing more street.
Chile rellenos are amazing, delicious things. But boy are they a pain in the butt to make! I always forget how time-consuming and annoying they are because I am blinded by the results. And honestly, I don’t know how people manage to bread and fry them and keep them held together. I can’t keep them together just sitting in a pan.