Cooking & Baking

Sauteed onion and garlic (and a stray mushroom I found in the crisper-?) in olive oil, seeded and chopped a couple Roma tomatoes and added them along with a splash of white wine, added thyme and oregano and later some Kalamata olives, capers, tuna, and a bit of crushed red pepper. I cut an 8 oz. loaf of French bread in half lengthwise and crosswise, put the tomato-tuna mixture on them, topped with some Parmesan and Monterey Jack cheese and broiled them.

We also had some green beans dressed with butter, lemon and savory.