caution: blind skier

John loves the snowy mountains while I love the sunny beaches, which is why for each of our respective bachelor/bachelorette trips, we headed to our desired destination: John to Breckenridge and me to Miami. Now that we’re married, we try to appreciate the other’s preference for the outdoors. This meant I had to bundle up and face my most dreaded enemy: the cold.

John fell in love with snowboarding after he went for the first time last year. Before his bachelor trip, he had never seen real snow in his life. Born and raised in Houston, the only kind of “snow” he’d seen was the southeast Texas kind: quick flurries that came about once a decade. But ever since he got a taste of the snow and mountains, he was hooked. And so this year, whether I liked it or not, he was going to plan a trip back to Colorado.

Never in my lifetime did I think I was going to attempt snow sports again. My first ski trip occurred over 15 years ago. I went for only one day with my family. After two runs down the bunny slopes, my uncle assured me I was ready for the green (intermediate) trails. What the hell was he thinking? It took me 2.5 hours to get down those greens. Meanwhile, my cousin lapped me three times on the slopes, a pro at the tender age of six. I ripped a hole in my pants with the ski pole and at one point, even skied straight into the yellow caution tape that roped off the edge of the cliff. It was a horrible experience, and I never wanted to do it again, let alone do it blind.

But that’s exactly what I attempted this time around. I decided it was something I should do not so much for my husband but for myself. I wanted to feel capable. It was something I had to prove to myself.

The Breckenridge Outdoor Educational Center (BOEC) is a neat non-profit facility whose mission is to adapt recreational activities so that all (including those with special needs) can enjoy the outdoors. The instructors from their adaptive ski school are certified to teach and guide those that are blind or paralyzed. Originally, I was going to sign up for snowboarding, but the BOEC advised that boarding was an activity better done if I had 3+ days to spend on the slopes. Because our trip contained only two full days on the slopes, the BOEC folks suggested I try skiing first, that I’d see more success with skiing in only 48 hours. And so I listened to their better judgment and opted for skiing instead despite the nightmare experience I had a decade and a half earlier.

The first half of the first day was spent feeling out what it was like to glide around with a ski on the bottom of my foot. First, I walked around on flat snow with a ski on my left foot only. Then just my right. Finally with both of them on my feet. Then I took the magic carpet/conveyor belt to the top of the bunny slope and practiced the wedge: the wider the wedge, the slower you go. Eventually, I learned to turn and make S’s in the snow. The afternoon was spent on the green trail at Breckenridge, and I actually made it down the entire green without falling! (See my skiing skills in the below video.) Granted I was going 1 mph, but still…I was so proud of myself.

I went against my teacher’s advice the next day and tried to ski Keystone instead of sticking to Breckenridge where, as John says, the greens at Key were like the blues(one level higher than greens) at Breck. The trails were steeper, and I ended up cutting my full day lessons in half to just a morning session because I was utterly exhausted. Not only is the sport already tremendously tiring–your legs are working muscles they don’t normally work–but for me who is a beginner and blind at that, skiing made my entire body tense because I was trying so hard not to fall. In addition to that, the fact that I can’t see to focus on any one spot made me get motion sickness on both the lift and at the bottom of the mountain; whenever I’d stopped, my brain and body still felt like I was moving. Needless to say, concentrating so hard on not falling and not upchucking all over my teacher were enough for me to throw in the towel by lunchtime.

I must say, though, that my instructor, Jeff, and his assisting intern, Brian, were awesome because I only fell twice in the 1.5 days I skied. They made my experience as awesome as it could be, considering I was a turtle on the slopes and had to wear a bright orange bib that said “BLIND SKIER.” At least I wasn’t tied to the end of a rope like a sled dog.

A bonus to the Colorado trip was the reunion I had with Erin and Jenna, the two wonderful young women I met at the NMO Patient Day. In the three months that we’ve known each other, we’ve grown incredibly close, communicating either by phone or email every week, sharing the goings-on in our lives, our day-to-day routines combined with our NMO struggles. It was great to see them again and know that we were all hitting the slopes to prove something to ourselves: that in spite of the obstacles, we indeed can do it!

The BOEC does more than skiing and boarding. During the summer, there are season-appropriate sports like whitewater rafting. Go here to learn more about the BOEC. And you also don’t have to go to Colorado to do adaptive skiing. There are schools all over the U.S. and Canada. Just google your destination along with “adaptive ski school,” and you should be able to find what you’re looking for. And remember, if the Blind can Do it, so can you.

design concept: haptica braille watch

My husband told me about this a few weeks ago but stupid me forgot to blog about it, and now there’s only one day left to support the project. Doh! John and I have each individually pledged money towards the project, and I urge you on behalf of stylish blind people everywhere to do the same.

Because products for the visually impaired are such a niche market, things designed for the blind are often awkward, not well thought out, bulky, less functional. Moreover, they’re downright ugly. Why do the products need to look nice? The consumer is, after all, blind.

Before I lost my vision, like typical young women, I enjoyed looking stylish. I liked shopping for the latest trends. Why should that change after I lost my vision? One of my biggest gripes about being blind is the availability of accessories that are not only nice looking but also functional, e.g. wallets, watches, etc. Well, now there’s a chance for us blind folk to finally don something fashionable. Introducing the Haptica Braille watch, a design concept of a watch that not only looks good but allows for the blind user to check the time without disrupting others. Currently, the only watch that blind people like me can use are talking digital watches, but when I’m in class, checking the time would interrupt the discussion. And sometimes, I’m just counting down the minutes till class ends. Now with this Braille watch, I’d be able to check the time without having to listen to a mechanical voice speak the time aloud.

So please, on behalf of blind people everywhere, support this project today. They need to have $150,000 pledged by Friday, March 4 in order for the concept to enter production.

vietnamese eggrolls

Eggrolls

Crisphy cha gio on top of a bed of vermicelli

Cha gio, or Vietnamese eggrolls: one of my favorite things to eat. I can make 100 of them and nibble on them every day for weeks. I never get tired of this homemade version which is a recipe I modeled after my own mother’s. And you know mama’s home cookin’ is the best kind of cookin’ they is.

My mom used to make these as a treat every once in awhile, and they’re so good that I don’t even eat them with nuoc cham, or the fish dipping sauce that is a staple condiment for many Vietnamese. I prefer the eggrolls virgin, untouched and unmarred by any any additional sauce or lettuce or vermicelli. Of course, eating them this way makes them disappear much quicker, so I like to feed them to others with a bowl of vermicelli (bun cha gio).

This recipe is not exactly my mothers–she passed away when I was 14, an age before I became interested in cooking. But of the dozens of Saturday mornings I spent in the kitchen peeling eggroll skin after eggroll skin for her, I got to “know” the ingredients by sight and smell. It sounds a little sick, but I loved inhaling the aromatic raw meat and vegetable mixture that is to become the eggroll filling. As a matter of fact, I still do that today when I make eggrolls–that’s the only way I know if the mixture needs more fish sauce or garlic or whatever.

So eggrolls being one of the things I missed most from my mama’s kitchen after she died, I came up with my own concoction that, if my memory doesn’t fail me, tastes incredibly similar to hers. Now if only I was talented enough to figure out her homemade pho from scratch.

Eggrolls contain pork, but one time in elementary school for an international culture week, my mom substituted the ground pork with turkey because I had a Muslim classmate. Now that I have a husband who avoids beef and pork, I too make my eggrolls with ground turkey. They’re not as juicy but they’re healthier. (Well, as healthy as they can be after being submerged in the canola oil.).

I must say cha gio are my masterpiece, but they’re only made like once a year because the whole process–from chopping the veggies to wrapping the eggrolls to frying them–used to take six hours or something insane. Thank God for the food processor, which now has cut my prep and cook time down to a mere four hours. (Har, har.) Don’t let that scare you away from attempting them though; keep in mind that I’m a slow worker, not to mention blind. So remember that if I can do it, so can you. And I encourage you to try this.

Recipe: Vietnamese Eggrolls

Summary: Based on my mom’s cha gio recipe

Ingredients

  • 1 lb. ground pork or turkey
  • 1/2 lb. shrimp, peeled & minced
  • 1 med. yellow onion, finely chopped
  • 1 lg. carrot, finely chopped
  • 2 oz. dried cat ear mushroom (black fungus)
  • 6 (1.75 oz.) pkgs. dried bean thread noodles
  • 4 cloves garlic, minced
  • 3 shallots, finely chopped
  • 2/3 c. fish sauce or to taste
  • 2 eggs
  • ground black pepper
  • 2 pkgs. egg roll wrappers or rice paper
  • canola oil for frying

Instructions

  1. Soak mushrooms and noodles in hot water until tender, about 5 to 10 min. Then finely chop either with knife or food processor.
  2. Mix all ingredients in a lg. bowl and season with pepper to taste.
  3. If using eggroll wrappers, use beaten egg to seal. If using rice paper, simply wet paper and roll, using about 2 rounded spoonfuls of filling in each eggroll.
  4. Heat oil and test for readiness by dropping the tip of an eggroll into the oil. It is hot enough if it immediately begins to sizzle. Fry eggrolls until golden brown, about 4 to 7 min. each.

Quick Notes

Refrigerating the filling mixture overnight allows the flavors to meld together better.

Don’t overstuff your eggrolls or else they will either burst or not cook through.

The folding technique is as follows: if using the square eggroll wrappers, set the skin so that it is a diamond in front of you. Set the filling in the lower center of the skin. Fold the corner pointing at you up over the mixture. Then fold in the two sides. Then roll eggroll away from you, sealing the far corner with a little bit of beaten egg. If using round rice paper for skin, simply wet the banh trang in a lg. bowl of very hot water. It just needs to be immersed for a few seconds; don’t oversoak–the paper will get more and more pliable as it soaks up the water. Oversoaking the rice paper results in mushy skin that will tear easily. Place the circular skin in front of you, place the filling in the lower center of the skin. Fold in the same pattern as with the square skins, but omitting the beaten egg for sealing.

Line the cooked eggrolls on paper towels or paper bags to drain excess oil. Paper bags, I heard, do a better job of soaking up the oil without making the eggrolls soggy.

Variations

The authentic Vietnamese eggroll uses rice paper for the skin, but many use the Filipino lumpia eggroll skin nowadays. Just be sure not to use the Chinese eggroll skin; I made that mistake the first time I ever made eggrolls (yes, back in college), and the skin puffed up like a wonton crisp, which is NOT what you want.

Meal type: hors d’oerves

Culinary tradition: Vietnamese

Microformatting by hRecipe.

how to plan a wedding blind

And I mean that in all sense of the word “blind.”

A few weeks ago, one of my best friends, Joanna, got married. I was fortunate enough to return the favor of being a bridesmaid in her wedding as she was in mine. I saw her go through most of the wedding planning, and while their engagement period was a fractionof mine (8 vs. 12 months), it reminded me of how hectic the engagement period (thus, wedding planning period) can be. At the beginning of Jo’s and Danny’s, John (who had just exited the notorious engagement period) kept poking fun at Danny, saying it’s a painful rite of passage that every husband must go through. Sure enough, like all engagements, Jo’s and Danny’s were not without their share of bickering and tumultuous moments.

John and I never fought as much in our time we’d known each other until those sweet 12 months between proposal and ceremony. Men and women are programmed to function so differently, and the differences were inherent in our personalities: I was on top of things at all times, liked to be ahead of the game, had a massive Excel spreadsheet for everything, was “efficient” with all tasks, was the only bride I knew who ever followed the “to do” checklist on the Knot website all the way to game day. I put “efficient” in quotations because I understand now in hindsight that while at times I thought I was being efficient by starting on certain tasks early, I often took a long time to accomplish these tasks. Being the perfectionist, I may not have always used my time wisely, spending more time and energy on things that probably could’ve been achieved in half the time with pretty much the same result.

“Nobody will notice that anyway,” John would say. But of course, even though I (being the blind bride) wouldn’t notice, I would know.

John, on the other hand, seemed to like to wait till the last possible minute to start a task (e.g. our wedding invitations). He didn’t fret over the details, took weeks to check things off the list. In the end, I just remember breathing a humongous sigh of relief after our ceremony, knowing that on my wedding day, other people I had appointed would be taking care of all the details for me, and that as long as everyone was still alive and relatively healthy and safe through the end of our reception, then it was a success. I saw Joanna go through the whole thing, the whole wedding planning and all the spectrum of emotions that go along with the wedding planning from anxiety to excitement to annoyances to full-out tears. No doubt wedding planning is stressful for any bride, nonetheless a blind one.

Before I lost my eyesight, I was even more of a control freak than I already am. Yes, yes, I know. You find that incredibly hard to believe. But I was even more anal, even more of a perfectionist, wanting to do everything myself because, well, simply put, I just didn’t trust anybody else to do it. I liked being independent, and I deemed my own thoughts and opinions above others’. Then I lost my vision, and suddenly, I was thrown into the role of Depender. No longer could I drive myself, no longer could I see what things looked like without the aid of verbal descriptions, and even then, it was difficult. What it all taught me is that we–even the sighted people–cannot control everything in life. Sometimes, we just have to let go and let others handle it. And that’s exactly what I had to do with a lot of my wedding planning. I had to pick people I trusted (thanks, bridesmaids and house party!) who could make executive decisions for me. When we were gown shopping, I told them what I liked and didn’t like, and then I had to trust that they wouldn’t let me look ugly or stupid on my wedding day. Same thing went for hair, makeup, jewelry. Even things like cake decorations, flowers, ceremony and reception venues, bridesmaid attire, groom’s attire–all this I had to trust others like John, my bridesmaids and house party, my vendors to choose for me. In a strange way, it was liberating to plan the wedding as a blind person because I didn’t have to make a lot of decisions, deferring it to others whom I trusted. It seems as though the only decisions I really had to make were menu and music.

So I think the important thing about wedding planning (and this goes for all people but especially the sight-impaired) is to let go. Let others take care of it. Surround yourself with and choose people whom you trust to be making executive decisions on your behalf. And since it is your wedding after all, you will want to play a part in the planning process, so don’t be afraid to ask others to explain to you the visual effects of things in detail. Make sure they’re patient with this, and be patient with yourself too. Don’t be quick to frustrate both others and yourself. Remember that in the end, it’ll all come together and be fun. Enjoy your day. And last but not least, laugh.

dan’s story

In my previous post about Dan, I expressed my sadness whenI learned by a text message from his mother Reny that he had died. In lieu of flowers, the Tan family asked for donations to the Guthy Jackson Charitable Foundation in order to advance the research in NMO. Over $20,000 were donated (the largest donation the Foundation had ever received), and more than 400 people attended Dan’s funeral. What an amazing life story.

Before he was handicapped by NMO, Dan was a basketball athlete. On Sunday, the Ann Arbor news ran a story on the friendship between Dan and Darius, the point guard for Michigan. The story reminded me that great things can be born of tragedy, and I am grateful Dan’s memory not only lives on but has a positive impact on those who knew him and even those who didn’t.

where not to go for valentine’s day

Stella Sola
1001 Studewood St.
Houston, TX 77008
713-880-1001


3.5/5 bone marrows

Note: The restaurant lighting was way too dim for any quality photos so no images for this post.

For one of our Supper Club experiences, we ventured to Stella Sola, which came highly recommended by a foodie friend. The restaurant supposedly fuses local Texas ingredients with Tuscan flair, this being yet another project brought to the Houston dining scene by the same crew that brought us Reef and Little Bigs.

“You thought the bone marrow at Catalan was good? Wait till you try the marrow at Stella Sola,” Foodie Friend said.

So we did try the bone marrow at Stella Sola. But we had to wait a good long time for it. The service was incredibly slow–we must’ve waited over 30 minutes for our appetizer. The bone marrow was delicious, but I recall Catalan’s bone marrow to be superior; Stella Sola’s was not as rich, and I preferred the condiments served alongside the marrow at Catalan. Or maybe I was already grouchy from having waited too long.

For my second course, I had the “country style” pork rib with bacon braised greens, olive oil mash (whatever that is), and lemon mostarda ($23). (What is with these complicated menu descriptions anyway?) The sides seemed to me like a polenta, and I wish they would’ve just called it so and save us all a headache. The first few bites were good, but as the dinner wore on, my dish began tasting saltier and saltier. My dinner companions also noted that their dishes–a Wagyu steak (which the server described as a Texas kobe) and a local Texas fish–were nothing to rave about and definitely not worth the price.

In the end, we were lukewarm about our experience. I personally would not choose to go there again, but to be fair, I’ll usually give everything a second chance. Stella Sola seems to fall into line with my impressions of the other sister restaurants. While I liked Reef, I didn’t buy into all the rave with Little Bigs. And that’s exactly how I felt about Stella Sola: it’s good but nothing awesome.

When I told Foodie Friend that I was unimpressed with Stella Sola, she admitted that their prices dictated more of a “sitting at the bar and ordering just the bone marrow and wine” type of visit before heading elsewhere for a more suitable meal. Oh well. At least I can say I’ve tried it. But the fact that I was ambivalent about something Foodie Friend had raved about makes me wonder if I have truly transcended what is considered normal and entered into true gastronomical snobbery. That idea, too, causes me ambivalence.

why money sucks

Here is a continuation of gripes I have as a blind person. Money sucks. Not in the philosophical sense, but physically. And to be specific, I mean U.S. money sucks. To be more specific, U.S. currency sucks, i.e. the actual 75% cotton and 25% linen bills that we (if we’re fortunate) carry around in our wallets every day.

In most other countries I’ve visited, the currency takes the form of different sized (and thus, weighted) coins and different sized paper bills. While the U.S. has distinct coins with their varying sizes and ridged vs. smooth edges, all of our paper bills come in the exact same size. I as a sight-impaired individual hate this.

Today before going to lunch, I was trying to count my money so that I would have cash on hand, an attempt at avoiding the credit card dance I so often find myself doing when dining out with friends. I had to use my trusty Amigo portable CCTV to magnify each bill, and because there are at least two generations of American currency floating out there, I didn’t even know where to begin looking for the most legible number denoting denomination. It took me ten minutes to do what a sighted person would be able to do in less than ten seconds. Frustrating, to say the least. Why won’t the U.S. print different sized bills? My guess is that it would cost too much to reprint currency and properly circulate it, swapping out the old for the new. I know there are blind people who are lobbying this issue, and I think it’s only fair, especially after the ADA was established, that the visually impaired never be placed in a position where they are confused about their monies. It would aid in independence, and although it would take a special kind of asshole to rip a blind person off, why allow that chance to happen? Change the sizes of U.S. currency, America, and level the playing field for those who are sight-impaired.

chuc mung nam moi!

Translated from Vietnamese to English, this means “Happy New Year!” Growing up in Alief where there was a Vietnamese-American presence, most all of my non-Viet friends knew this phrase. And today, I say it to you as it’s the New Year, according to the lunar calendar.

There are many customs practiced during Tet, or Lunar New Year. For days and even weeks leading up to the New Year, households prepare for the impending celebration by cleaning house, cooking, repaying debts, buying new clothes, etc. How you spend the New year, the Vietnamese and Chinese believe, dictates how the rest of your year will be. It is considered bad luck to clean on the New Year, and visitations to families and friends are done in a particular order to avoid insult. Money in red envelopes are given to children (or elders), firecrackers are ignited, and dragon/lion dances are performed to loud percussion all to ward off evil/bad luck spirits. There are so many traditions and superstitions linked to the Lunar New Year that I, as a second-generation Vietnamese-American, can only fathom a handful of them. I have yet to be in Vietnam during a New Year celebration (which I heard lasts for a week or so–businesses close shop to celebrate), but it’s supposedly a much larger spectacle than it is here in the States.

The traditional New Year’s food for the Vietnamese is banh chung or banh Tet: a sticky rice cake containing fatty pork and mung bean. It is wrapped in banana leaves before steaming, the leaf lending the savory cake an olive green hue once done which is supposed to symbolize the earth. Growing up, I’ve always eaten banh chung all year round. But during the New Year, it’s especially a treat. My paternal grandmother made the best banh chung; she’d make dozens of them to give as presents to visitors during Tet. Today, I’m not so lucky to get homemade banh chung, but I find that My Hoa Food Market (13201 Bellaire Blvd., 77072) makes some pretty comparable banh chung. Unlike my grandma’s (which were an enormous 8″x8″ square), the ones from My Hoa are a more manageable size, fitting into the palm of your hand. I grew up eating them plain, but some like to add sugar or Maggi seasoning sauce (similar to soy sauce and GREAT with eggs sunny-side up). I’ve even seen some pan-fry their banh chung in a skillet until the rice becomes crispy. Supposedly, this frying method is a good way to “freshen” up older banh chung.

I know that I as the Blind Cook would typically have a fabulous recipe posted, but frankly, I am no banh chung master. I do have a recipe from an aunt but I have yet attempted to make it from scratch. I’ve seen my grandmother and aunts squatting over the bowls of sticky rice, shaping them into perfect squares and rolling them inside banana leaves, to know that it ain’t no easy task. Perhaps I’ll attempt it one day. Perhaps I won’t. Maybe I’ll continue opting for the ready-made kind at My Hoa. Whichever way we eat them, it’s still a timeless Tet tradition. So let’s lift our forks full of glutinous bites of banh chung and toast to this Year of the Rabbit!

Banh chung

Took the pic myself. The square cake with Maggi on top.

why did the governor cross the street alone?

Because he had to.

Okay, enough with my terrible rendition of an already terrible joke. A new year means new elected officials. David A. Paterson has stepped down from his gubernatorial position in New york, returning to a civilian lifestyle after more than 30 years in politics. During his office, he endured several comic jabs on “Saturday Night Live.” But not being able to see anything out of his left eye and only colors and large shapes out of his right, Paterson should be commended for attempting a public life in government, an often thankless job even for the sighted.

A story about the former governor was sent to me by my friend and grad school comrade, Jessica, over a month ago right after it ran on December 19th in The New York Times. In an interview, Paterson admitted his fears of returning to “normal life,” a life outside of the public realm. During his years in politics, there were bodyguards and state police to accompany him wherever he went: work, the grocery store, even across the street. Whatever he needed, they were practically at his beck and call. Doors were held open, the proper jug of milk was selected, elbows were offered before the pedestrian traffic light switched to “WALK.” But now that he’s just an ordinary joe like the rest of us, he’ll have to learn to navigate and survive on his own.

Paterson claims he plans on returning to a school for the blind which he had not attended since the age of three. Such simple, mundane things as crossing the street are now a cause of mild panic in him. I can recall when I first began losing my vision, and I went on my first orientation mobility lesson. Because I had not fully lost my vision, my OM instructor required me to wear a blindfold so I wouldn’t cheat. We crossed busy streets, circumnavigated a Wal-Mart, conquered getting on and off the escalator. My heart throbbed–there’s nothing like the anxiety you experience after vision loss. Vision is probably the sense the average healthy human being depends on the most next to, say, touch. So to have that taken away and to be thrust into the world alone is undoubtedly scary.

But I have faith that Paterson will survive alright. I mean, he was able to govern the state of New York (in spite of the criticism he received for his work), so I don’t see why he wouldn’t be able to live independently. Hats off to you, Governor.

Click here for the full NY Times story.

tuna casserole

Starkist

Say hello to Charlie. Then eat him in this casserole.

The holidays are always a frenzy, especially in the kitchen. You’ve got all four burners going on the stove, three different things in the oven, another in the convection oven, something in the slow cooker, maybe even on the grill or deep-fryer outside. It’s no wonder that we just want to all take it easy after the holidays are over.

Enter the tuna casserole. It’s simple and quick to make, and produces a hearty one-dish meal for the entire family. And it also makes for good leftovers–send it with your husband to work, serve it to the kids after school, eat it yourself at your desk while trying to take care of work and household tasks. It allows a combination of flavors all in one dish, so there’s less clean-up without sacrificing blandness.

Maybe for some culinarians (is this even a word?), tuna casserole sounds oh so boring, unadventurous. And while I do think of it as the typical American meal originating from the 1950s with the picture-perfect housewife in her petticoat, apron, and pointy-cupped bra holding a spatula in one hand and the tuna casserole in the other, I was, for whatever reason, craving a college comfort food. Yes, in college, I was the master of Hamburger Helper and Tuna Helper. It was one of the first things I learned to “cook.” But now that I’m a decade older, I thought maybe I should skip the meal-in-a-box and try making it from scratch.

Besides being a college comfort food, Starkist tuna is a childhood favorite. I know most of you will cringe at the thought of this, but my mama used to feed me rice mixed with tuna and fish sauce. The tuna always had to be the kind in vegetable oil (I don’t even know if they had the spring water kind then, and even if they did, it would’ve been too dry and blegh), and she’d mash the rice/tuna/fish sauce mix with the back of the spoon–the oil aiding in coagulating the rice mixture, shaping it into a mound inside the bowl before placing it in my happy, open arms. To this day, I still crave this comfort food from my younger years every so often. My husband always makes a face, saying it’s disgusting, but one can never explain one’s comfort food, right?

Anyway, this tuna casserole is an adequate Americanized substitute for my rice and fish sauce variety. I found it still tasty for days afterward. I love the browned cheese. Yum!

Note: As much as it is delicious, tuna casserole is definitely not photogenic For this reason, I decided to forego the picture and just post a pic of Charlie the Tunafish instead. Don’t ask me how I know the logo’s name.


Recipe: Tuna Casserole

Summary: Original recipe from All Recipes

Ingredients

  • 1 (12 oz.) pkg. egg noodles, cooked to al dente
  • 2 (6 oz.) cans tuna, drained
  • 2 (10.75 oz.) cans condensed cream of mushroom soup
  • 1 c. frozen peas, thawed
  • 1/4 c. fresh or canned sliced mushrooms (optional)
  • 1/4 c. minced onion
  • 2 c. shredded cheddar cheese
  • 1 c. Ritz crackers, crushed

Instructions

  1. Preheat oven to 425 degrees.
  2. In a lg. bowl, combine, egg noodles, tuna, cream of mushroom, peas, mushrooms, onion, and 1 c. cheddar cheese. Spread in a lightly greased 9″x13″ baking dish. Cover with cracker crumbs and remaining cheddar cheese.
  3. Bake for 10 to 15 min. or until cheese is brown and bubbly.

Variations

I used Ritz crackers in my version since this is what I had on hand. But the original recipe calls for 1 c. crushed potato chips. If this is what I happen to have on hand next time, I’ll use chips instead. Or try using Panco bread crumbs; as Alton Brown puts it, they offer a better breading alternative than just regular bread crumbs.

Cooking time (duration): 25

Diet type: Pescatarian

Meal type: lunch

Culinary tradition: USA (Traditional)

Microformatting by hRecipe.


This is a dish I really did cook entirely on my own, so if the Blind can Cook it, so can you.

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