10 August Wednesday

I wrote yesterday that I was going to making tuna melts for no reason. I now know the reason. I have a lot of tuna salad. Instead of making a melt tonight, I decided to have a simple tuna salad sandwich on the bread which was as amazingly fresh today as it was yesterday when I baked it. It was so soft and chewy, made with fine ground red wheat flour, bread flour, buttermilk, and honey. I’ve also discovered that slicing the bread in uniform sandwich thickness is quite easy. The bread tastes fresher sliced to need. There have been better things since sliced bread.

Tuna salad is another thing which settles with a night in the fridge. It doesn’t last much longer however. The tuna in this salad is a herring, if you will, for the dish’s true star ingredient, celery. There was once a wonderful produce market near the Church St. MUNI stop in San Francisco. Among its many wonders was the most beautiful, young, pale green celery I’ve ever eaten. I once took a bunch of this celery to a friend’s party and MY were they skeptical when I produced, if you will, my contribution to the antipasti. Well, look who’s laughing now! Seriously, celery is good and important in many things, and if you want to the make the world a better place with regards to love and appreciation of celery, you peel it on its arched back. You’ll be glad you did, and the kids will eat it up like gangbusters, perhaps.

The tuna is tuna. Canned tuna. Water packed, in this instance.