Bet you all thought I forgot how to cook, right? Well, not really. But I feel like I've been on autopilot of late.
Anyway, for lunch of late we've been having tuna melts. This particular lunch was on my French Bread, toasted under the broiler at 350F (my new stoves have adjustable broilers - wowsers!) for a minute, then tuna, tomato and mozzarella placed on it, and returned to the broiler for 3 minutes. The worst thing my dearly beloved could think of to say was that his sandwich was "too fat".
And have any of you tried the new Kraft mayonnaise with olive oil and much less fat? It tastes just like regular mayonnaise. I do recommend it. And if anyone from Kraft is reading, you're welcome.