I would like to share with you a shocking conversation I recently had with my feverish son right before his nap.
Me: Where did you get the pencils and erasers? I found them in your backpack today.
M: It was X.’s (girl name) birthday today.
Me: Aha.
M: But she is not my friend.
Me: She is not?
M: No, because she says I am not her friend.
Me: Yeah, that happens sometimes. You can’t be friends with everyone.
M: But I like Y. (girl name).
Me: You do?
M: Yes. She says I am her friend.
Me: That’s nice!
M: She wants to marry me in fact.
Me: In fact?!
M: Yes, in fact (serious tone and face).
Me: silence, while I was gathering my thoughts after the breaking news.
Me: OK baby, have a good sleep.
I leave the room and I sit down on the first chair I find.
Did I mention my son is only 5? Okay, he turns 6 in two months, so he is still technically 5 :).
What is with kids these days talking about getting married? Some are still napping and they want to be held by their mother when they are sick, but they talk about marriage?!
OK, now let’s get back to this yummy recipe!
I am not a fan of tuna. But I like this recipe. It is light and flavorful.
It is a great dish to bring with you to a potluck or a party with friends. Or to a wedding :).
- 170 g (6 oz.) tuna in small pieces
- 1 ½ cup cooked chickpeas
- ¼ cup olive oil
- ½ cup black olives, quartered
- ½ cup tomato sauce or crushed tomatoes
- 250 g (9 oz.) cooked pasta (I like to use tagliatelle, but any pasta works)
- 2 tablespoons lemon juice
- Black pepper (to taste)
- Mix all the ingredients in a big bowl. Chill in the fridge for a couple of hours.
- Taste the salad and add more lemon juice and/or black pepper if needed.
- Serve cold.
- It keeps in the fridge for 24 hours.
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