Why?

I like food. I like looking at it, I like shopping for it, I like eating it, and yes...I like preparing & cooking it. While on a recent work trip, Ben, a colleague of mine, suggested that I should start a food blog. I think he may have been making fun of me after I again and again launched into recipe details or talked about crazy new food ideas I came up with while we had our meal. Anyway, I decided to start this blog not only as a creative outlet, but as a repository for all those great ideas that are now gone! Similiarly with music, I've written a lot of great songs I don't remember. Thanks for stopping by. Sincerely, Steve

Lois' Pineapple Tuna Grape Salad

My mom used to make this a lot in the summertime. I loved it, and so will you! It takes under 30 mins to make from start to finish. It's a light, refreshing and tasty summer (or anytime) dish.

Ingredients
1 Box (7oz) Creamette Rings
1/2 Cup Mayo or Miracle Whip (Lite)
1/2 Cup Sour Cream (Lite)
1 Can (5oz) Albacore Tuna (drained)
1 small can crushed Pineapple (drained, but save the liquid)
1 med. Size bunch green grapes (20-30, rinsed and cut in half)
1 tsp. Salt (or more to taste)
½ tsp. Black Pepper (or more to taste)

DirectionsCook pasta according to package directions (do not overcook) & drain and chill.
Add Mayo/Miracle whip & Sour Cream to the Noodles. Mix.
Gently add the tuna to Mix. Fold into pasta with spatula (this will prevent rings from breaking).
Add Pineapple to Mix, and gently fold in.
Add Salt & Pepper to taste and gently mix.
*slowly stir in saved pineapple juice to attain desired moisture level
Chill.