use real butter

Ooooh, I got the recipe from Emily today! You know – that recipe – the crawfish fettucine? She warned me and I knew it was coming, but one of the key ingredients besides crawdad tails and fettucine is…

velveeta! *psycho shower music plays – neet! neet! neet!*

**Jump for more butter**

We had leftover ahi tonight. A better photo was had in natural light. My kitchen lights are screwy right now because we are phasing out the incandescent bulbs from the previous owners to the energy-efficient flourescent flood lights. We are at half and half, which plays havoc with my white balance.

screaming spring

I have avocados on the brain and what should arrive in my mailbox today but my issue of Eating Well with… AVOCADOS on the cover!

Tonight I made pan-seared ahi tuna for dinner. There was no choice really. In the store I glanced at the giant slab of farm-raised salmon from Chile (with artificial coloring added) which was selling for half the price of the wild ahi tuna. People are used to the color and texture of farm-raised salmon, but wild salmon is a beautiful deep color by comparison. We bought the tuna and served it on a bed of wild organic greens, steamed asparagus with miso mayonnaise, and pan fried organic yukon gold hash browns.

start with fabulous tuna

a treat for my sweet (jeremy)