So yeah... Thanks for hanging out with me while you work (or whatever you do between 10am and 3pm weekdays.) I love rockin' the Fox with some great new rock and of course, with some of my faves from back in the day. Shoot me an email if you have a need for something special to help you get through naptime after lunch.
Stuck at work in the trenches? Slaving over the fry machine? Maybe some rock will help the day go by faster. Tune out the boss and tune me in 10am-3pm Monday through Friday.
Do you have a rock band? Are you a venue looking for some rock? What about a studio or music store that caters to rock bands? This is the starting point:
Kitchen sink tuna salad
1 large can tuna in water
1 medium apple, peeled and chopped fine
1 med. Dill pickle, chopped fine
½ stalk celery, chopped fine
1 thick slice onion, chopped fine
6 or 7 seedless grapes, chopped
2 TBSP raisins, dark or golden
2 TBSP chopped walnuts
In a separate bowl:
2 boiled eggs, pulverized
1 TBSP mayo (low fat if you like)
1 tsp pickle juice
Make sure tuna is flaked up well and all ingredients except raisins are chopped very fine. Use a food processor if you have one and want it smaller. Combine well and add egg mix. You can add a teaspoon more mayo to make it smoother, but don’t get crazy. Adding a teaspoon of pickle juice (dill or sweet) can also help consistency. Cover tightly and refrigerate. It has the best taste when allowed to sit in fridge all night.
Have on lightly toasted wheat bread OR stuffed into a scooped out tomato. This makes enough for 3 people or 3 meals.