I know. Hold the phone. Don’t worry, I took pictures to memorialize this moment.

I hear this pretty often at home. It’s said with love, so I let it slide most of the time, especially when I get to experiment with new foods. (Otherwise, a certain someone would find himself doing without the essentials for a week). But this time, he actually made his own sammiches! Wha?!?!

I hope this will become a series. The guy has some pretty good ideas of what to make, but we’re still working on implementation. So far, he can make tea, mac and cheese with hotdogs, Ramen noodles, frozen pizza and now, tuna fish sammiches! Supposedly also Hamburger Helper, but I have seen no evidence of such a talent.

I love you, honey!

Ameir’s Tuna Fish Sammiches

2 cans tuna packed in water, drained
1 tomato, diced
Handful of parsley, chopped
Couple o’spoons of Miracle Whip
Bread, toasted

Mix first four ingredients. Put it on bread. Eat. Serve with pickles.

Welcome to another installment of “Taiyyaba takes the credit, Betty Crocker does the work.”

Remember the mini pineapple upside down bundt cakes? They’re amazing at parties, because you bring out these little jewels and people think you’ve been slaving in the kitchen all day long. (Don’t tell them it took you all of 15 minutes active time to make).

Using the same concept of a butter-sugar caramel coating some kind of treat at the top of the cake, I made this pecan cake for my father in law (a nut-o-phile). The pecans came out crispy-chewy, coated with a sticky caramel, and the batter was just a plain old spice cake mix. The final cake looks spectacular, but no one has to know it only took you 10 minutes to put together!

Recipe here (more…)