Innie or Outie

Hubby was in the mood to cook something a little less complicated, Papa’s Yakisoba:

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Stir-fried spam, carrot, onion, bell pepper, and soba noodles in sesame oil with ketchup, white pepper, and soy sauce added for seasoning.

In the late Spring, sometimes a light but filling quickie meal is all one really needs to calm those hunger pangs. This is a sandwich I came-up with to meet those needs. Toasted Tomato-Tuna-Avocado Sandwich:

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Mix together some Sea Chicken Spread (or you own favorite tuna salad spread). Quickly saut̩ some tomato slices in olive oil, minced garlic, and chopped fresh basil. Remove the tomatoes and toast bread slices in the remaining oil. Place lettuce, avocado slices, and the saut̩ed tomatoes to one slice of toasted bread. And tuna spread to the other slice of toasted bread. I chose New England clam chowder (shame on me Рcanned) as the accompaniment for the sandwich.

Today’s meal is some of the take-out choices available from an island Mexican food themed eatery:

Mexican Tacos

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These consisted of ground meat, lettuce, tomato, onions, cheese, and a side of salsa in a soft shell.

Burrito Deluxe

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Although this is called a “burrito”, I think most people from the Southwest would consider this as similar to the taco salad – perhaps Burrito Salad? It consisted of ground meat, refried beans, onions, cheese, tomatoes, sour cream, and avocado (or a very mild guacamole) in an edible deep-fried tortilla bowl with a side of salsa.

Onion Rings

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I don’t know where the food item originated, but when someone says Mexican food I doubt that onion rings would pop into many people’s minds. (Not that it isn’t a part of the cuisine. It seems to be a part of most cuisines in one form or another.) These came with a side of ketchup.