Waking to the sound of birds’ happy chirps
instead of alarms’ bellowing honks —
oh! how restful slumbers and joyful morning songs
suddenly soothe my week of worries.
Walking outside, into the warmth of the yellow globe above —
I find its smile also to be contagious.
Whooshing briskly past, tickling my rosy-ing cheeks
and cooling my now tingling neck —
The breeze pulls the corners of my lips
upwards even more.
I pray: “Thank you, Father for this beautiful day!”
– – – – –
These thoughts were the inspiration for mine and Cobalt’s picnic lunch today.
What still befuddles me is how quickly ideas came to me once I wrote this poem–as if I were a real chef! Immediately upon walking outdoors and feeling the cool air and warm sunshine and listening to creation’s song, I began exploring the corners of my mind for colors, textures, and flavors of gourmet items to make for lunch. If I were to order food at a tea room or lunch café today, I asked myself, what would I see on the menu?
That’s when I reminisced my experiences working at these restaurants back home. A common item at both places was a variety of meat salads that were spread onto breads, rolls or wraps. Always possessing canned tuna, and having just bought grapes, I got to work mixing up the best tuna salad I’ve never made (I may be missing a few ingredients below, as I unfortunately didn’t write them down as I went along).
Tuna Salad with Grapes
I mixed together…
- 2 cans of tuna in water, drained
- a handful of grapes, all sliced in half
- 1-2 spoonfuls of mayonnaise
- a dash of salt
- a dash of pepper
- juice of half a lemon
- celery, chopped
- onion, chopped
- a smidge of canned, minced garlic
In addition to the tuna, which I had decided would taste wonderful on tortillas, I tossed together some phenomenally colorful veggies that ended up complimenting the main dish brilliantly.
Colorful Veggies Salad
I tossed together…*
- red cabbage, cored and cut into strips (it’ll do this on its own as you’re cutting it)
- shredded carrots
- fresh kale, torn slightly
- dash salt
- dash pepper
- juice from 1/4 of a lemon
- a smidge or two of Italian vinaigrette dressing
*note: no proportions necessary! :)
And there you have it. Plated with a nectarine or two (or oranges), this meal truly stands out. Cobalt couldn’t stop talking about it when he was eating. Neither could I. Both of us were impressed by the flavors of the tuna with the sweet grapes and tangy lemon juice; the crunch of the cabbage with the bitter kale and sweet carrot (not to mention we were UBER excited about using our homegrown kale in a dish!!); and just the overall atmosphere of where we ate (on our back porch) was lovely.
As a result, Cobalt was proud to announce that this was now his all-time favorite meal :)