I lost my job on Valentine’s Day. After mulling things over for a week or so, a plan of sorts fell into place. I sold my old house. The movers will be here in a couple of days and by the end of this week I'll be living with friends. But, it really isn’t as dire as it sounds!
Next month I will head out on an extended road trip. It’s been over 5 years since my last vacation and I can’t wait to hit the road. I have no idea at all how long I will be gone. I'll be heading west (via Amarillo) to Santa Fe and Taos. From there I’m thinking of Mesa Verde, Four Corners, Bryce Canyon, Zion National Park, The Grand Canyon, Flagstaff, Petrified Forest and Phoenix before landing in San Diego. There’s so much to see in this country!
Once I’m in California, I’ll explore the southern coast and spend a bit of time in L.A. where I have family. Then I will head north to Santa Cruz and Capitola, two places I visited and loved years ago. I’m planning on exploring the entire coast right up to Canada.
I doubt I will be cooking much unless I rent something with a kitchenette for a week or so here and there. I do plan to continue blogging because I imagine I will come across some pretty amazing meals.
In any case, my cupboards are almost bare. For lunch today I managed to scrape together a really simple tuna salad. I used 3 ingredients, well 4 if you count the black pepper, lol.
I bound the salad together with mayonnaise because that’s all I had. You can lighten this up by replacing half or all of the mayo with plain yogurt or light sour cream, if you prefer.
2-3 tbsp dill pickles, finely diced
1-2 tbsp mayonnaise
5oz chunk light tuna packed in water and drained
a few grinds of black pepper, to taste
Place everything into a small bowl and combine until thoroughly mixed.