Lazy Saturday and another cooking experiment

 

My slightly burned tuna puff

Today was just what Saturdays should be—lazy. Sophie and I slept late, had a good afternoon nap, although I dreamt so heavily that something in my dream scared me, and I woke myself up shouting, which alarmed Sophie. She barked and barked, and I had to sit on the bed petting her and telling her it was all right for a long time. Then I turned over and slept for another hour! Sophie’s night hours sometimes leave me really exhausted.

I told myself I should compile the recipe section for Irene Deep in Texas Trouble, but I didn’t do that. I read emails, read the news, and spent a long time reading the novel I’d barely started. I told myself I either had to pay attention to that novel—a romance/mystery so far—or give it up. And of course when I spent some concentrated time reading, I was hooked.

I was also hooked on news about the Chinese surveillance balloon. I had read someone’s prediction that we would be at war with China within a few years, and I fervently hope this didn’t accelerate that. But I am appalled at people like MTG who encouraged ordinary Joe to go out with his rifle and shoot it down. At eleven miles away when the farthest shot on record, by a trained distance shooter, is 4.4 miles—and that’s pretty remarkable. Besides what a lot of these gun-happy folks don’t think about as they shoot into the air, what goes up must come down. So all those bullets that couldn’t possibly hit the balloon would come back to earth and quite possibly kill someone.

MTG wasn’t the only one calling for stupid action. Trump Jr. blasted Biden for not bringing it down. Apparently he didn’t think far enough to think about three busloads of debris landing on communities in America. I truly shudder to think if these people ever again get power to dictate policy. And that goes for Kevin what’s-his-name.

But news and books aside, Saturday was as usual a day to experiment in the kitchen—only I didn’t mean to experiment. I have a recipe for tuna pasties that I’ve liked a lot. It calls for refrigerator biscuits, but sometimes the dough overwhelms the tuna, and I got the bright idea that puff pastry would be better. So I put puff pastry sheets on the grocery list—and didn’t realize until tonight that I had puff pastry shells, not sheets.

Dilemma: the shells are meant to be cooked and then filled. If I had sheets, the filling would bake (and the cheese melt) while the pastry cooked. I sort of fudged—cooked the shells part way, took them out and stuffed them, lowered the oven temperature a lot, and baked them a bit more. Actually I thought they were quite good. My oven runs hot, and even though I never heated it to the 475 recommended on the pastry package, they were a bit too brown, shading over to burnt. I think if I fiddled more with baking temperatures, I may have invented something. I’ll call them tuna puffs.

Meantime I have a whole lot of the tuna filling left!