Spaghetti with fried eggs

This sounds a little odd, but try it!  It's easy, quick and delicious.


Cook 1/2 pound of thin spaghetti.

While it cooks, combine 2 large cloves of garlic with 4 T extra virgin olive oil over medium-low heat.  Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides.  Remove the garlic and add 2 T more of olive oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks are still quite runny.  Drain the pasta and toss with the eggs and oil, breaking up the whites as you do.

Season to taste with salt and pepper, and Parmesan or pecorino cheese if desired.

Dill potato salad

One of my favorites, from one of my favorite sources:  Southern Living.

2 pounds new potatoes, cubed

1/2 c mayonnaise

1/2 c yogurt

1 T dijon mustard

1/2 t garlic powder

1/4 t salt

1/4 t pepper

1 small onion, chopped

3 T fresh dill (or 1/2-1/3 that amount of dried herb)

Cook potatoes until tender, but still firm.  Stir together remaining ingredients in a large bowl.  Add potatoes and stir to coat.  Cover and chill at least 2 hours before serving.

Tuna salad sandwiches

This recipe came out of Taste of Home magazine, originally from Milwaukee's Troop Cafe.  It is delicious!

3 pouches (5 oz) albacore tuna in water
1/2 medium sweet red pepper, chopped finely
1 rib celery, chopped finely
1 c mayonnaise (they suggested half regular, half chipotle)
3 T dried minced onion
1 1/2 t sweet pickle relish
1 t dried parsley
1 t curry (I used 2-3 x that much--I LOVE curry)
3/4 t dill weed
1/2 t garlic powder
1/8 t salt

Mix all ingredients together.  Refrigerate 1 hour to allow onion to soften.  Serve on your favorite roll, lettuce, bread, etc.