Absent its 2-hour commute, my life is guided by new routines in familiar places. Have breakfast upon waking (instead of not; or waiting until I get to the office, irritable and probably late for something). Wear a variation on the same outfit -- monochromatic, stretchy, with socks to feel “finished.” Get head-down into work; no open-plan workspace, fewer meetings. Make dinner when we want to eat, not just because we’re both finally home at 8 and there’s only so much time left. Walk together when the day is done, appreciating the work of a garden on Newton Ave., the wisteria bloom on Ormewood, a shortcut to a forest in the city.
It’s a weird flex, I know. Like more than a privilege. I’m a card-carrying Millennial and the daughter of a lapsed Catholic; a guilt complex is my resting state. And I feel a little guilty for loving this new routine as much as I do.
AT LEAST WE HAVE KERRYGOLD BUTTER AT THE END OF THE WORLD
Architectural Digest celebrity home walk-throughs are the “Cribs” we don’t deserve. Before, I couldn't care less about Dakota Johnson. Now, I covet her house without shame or abandon.
“When she posts about finding community in social captivity, she knows what she’s talking about.” Britney, our DSA Queen.
THERE IS NO TRUER GUILTY PLEASURE THAN TUNA HELPER, FIGHT ME
Prep time: 45 minutes
Cook time: :45-1 hour
INGREDIENTS
2 tbsp. butter
1 medium onion, diced
2-3 stalks of celery, diced
2 carrots, or a sensible 2 handfuls of baby carrots, diced
2 cans of tuna, drained a bit but not so much as to be dry (I prefer canned in olive oil). Use 3 if you, like Gloria, can’t get enough of fish.
8 oz. baby bella mushrooms, sliced
2-3 garlic cloves, minced
Fresh thyme (a few sprigs)
3 tbsp. flour
1 cup whole milk (unflavored plant milk also works fine!)
1 cup white wine (don’t use Moscato? Or Riesling? Anything else goes.)
1/4 cup cheddar cheese, grated
S&P
Half a bag of egg noodles
1 cup, frozen peas (I also add broccoli florets, but I know some people have limits)
The TRUE, yet controversial, MVP of the spice rack: Adobo seasoning.
WHAT TO DO:
Melt butter until foaming in a Dutch oven or a wide-bottomed pan with a lid. Throw in your onion, celery, and carrots on medium heat and let them soften. Add mushrooms and garlic, cook until darkened slightly. Add wine, boil for a minute, reduce heat to medium and cook until basically evaporated.
Sprinkle flour on the the vegetables, whisking it to combine until it becomes fragrant. Slowly pour in milk; take your time and whisk as you go. Salt and pepper like you mean it. Throw in some Adobo. Let this sit and bubble for 5-7 minutes, then add thyme.
This is a good time to start making your half-bag of noodles. I’m not going to tell you how to do this. Put it on a separate burner, and after, while it’s done and draining, add your tuna and peas to the creamy mushroom sauce you’ve made. Add cheese and mix thoroughly. Turn off the heat once the cheese has melted into the sauce. Sprinkle more Adobo if you’re feeling really good. Combine with noodles.
Eat it warm, or if you’d like the casserole treatment, top with Panko and throw into a 325-degree oven until it … well, until it looks done. 15 minutes? Up to your oven, so check on it. It’s so good, so filling, so flavor-rich either way. Feel guilty about it after quarantine, if you feel it creeping on.