This morning, while we were driving to work, I saw the MOST amazing license plate ever.  It was my initials, followed by the year I was born.  I have a very (I can’t believe I’m actually writing this) weird fascination with finding patterns in license plates.  I blame this on my parents, who used to have us play the ‘license plate game’ on our 12-14 hour drive to Hilton Head every summer.  Taking all this into consideration, IMAGINE the epic levels of excitement I felt (at the very early hour of 7.23am) when finding a license plate that perfectly represented me.  (Later, the very same pic of the license made its debut as my #1 picture on my very first #10on10. )


Additionally, I knew it was Wednesday.  And as we all know, the best part about Wednesday is that when it’s over, there is less week left to go than has already been done.  PLUS (I know, it’s amazing how much better it seems to get) it was WeHangsDay today.

John made his famous Tuna Melts.  (I’m addicted). 

PS.  Can I just add how nice it is to have him home? So nice!

What he used:

4 tins tuna fish in water


Frank’s Red Hot

Salt & Pepper

Hickory Smoke Salt (optional)


4 English Muffins

16 slices of Deli Style White American Cheese

Two large tomatoes, sliced (eight slices minimum)

What the man did:

Preheat oven to 350.

1.  In a large mixing bowl, he mixed the tuna fish, two heaping dollops of mayonnaise, a generous shake of Frank’s red hot, salt & pepper to taste.  

2.  He toasted the English muffins after splitting (just to break it down, we’re dealing with 8 individual muffins ~ 4 tops, 4 bottoms). 

3.  He lined a cookie sheet with tin foil, and placed the eight toasted muffins on the sheet.  Then, he put a slice of cheese on each (he split a single sheet into four, and quasi-layered them to fit the muffins).  

4.  On top of the cheese, he placed a slice of tomato and sprinkled a little Hickory Smoke Salt.  (Be sparing ~ Hickory Smoke Salt is very strong!)

5. (My shining moment!) I sculpted perfect little mounds of tuna fish atop the tomatoes, and sprinkled some oregano on each.

6.  Then I topped each with another slice of cheese, and popped the whole tray into the oven for about 5 minutes (to melt the cheese, basically).  

7.  While I was working so diligently with the tunafish and cheese, John was contructing our side dish of a bed of baby spinach, a dollop of cottage cheese, a few mandarin oranges and chow mein crunchy noodles.  Delish.

Simple, delicious.  Easy.