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Posted by Stephanie Meyer on Mar 23, 2006 at 3:52pm

I’m messing around with a few recipes in preparation for the cocktail party we’re having at the beginning of April. I adapted a white bean/sardine toast recipe from Jacques Pepin Fast Food my Way and made it a white bean and tuna toast recipe. Absolutely delicious, pretty, and nutritious too (although at a cocktail party, that’s not sooo important. Recipe is posted in comments, below.) Would make a lovely dinner alongside a bowl of soup or a salad, with a nice glass of red. Yummy and oh-so-moderate! Woo hoo!

Spent 2.5 hours at the car dealership this morning waiting for a few minor repairs. Not a good use of time, sigh. Luckily I was prepared and brought a book, so the time passed relatively quickly. This afternoon I worked briefly at the book fair at school and of course took the opportunity to pick up some cool books for Nathan and Cooper.

So I have two leftover pork chops and two leftover lamb chops…hmmm…had a pork chop for lunch, so I’m not in for chops for dinner, too. I’m thinking perhaps I’ll create a hash of sorts, chop the chops and saute with diced potatoes and mushrooms until it’s all crispy. Not a bad idea, right? Would make a nice meal with a simple salad. Rustic. Warm. And most important, delicious!


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  1. By Stephanie on March 24, 2006 at 11:35PM

    White Bean and Tuna Toasts
    Adapted from Jacques Pepin Fast Food My Way
    Serves 4 as an appetizer

    1 19 oz. can cannellini beans, drained and rinsed
    1 7 oz. can Italian tuna in olive oil, drained and broken up into small pieces
    1 clove garlic, minced
    1/3 c. onion, finely chopped
    ¼ c. extra virgin olive oil
    2 Tbsp. freshly squeezed lemon juice
    2 Tbsp. minced Italian parsley
    coarse salt and freshly ground pepper to taste

    Combine all and spoon over:

    8 - ½ inch thick slices from a baguette, brushed with olive oil, and toasted