Tuna Steaks en Papillote
Friday December 21
This is what we MEAN to do when we get home.
We last cooked this all the way back in the summer. This time we're going to use the last of Barbara's garden fennel (it's 50 degrees today, and they're still out there), so no celery or red bell pepper needed. Also, we have a little curried mayonnaise left over from last Friday's artichokes, so we may use that as an additional dip for the fish.
After that, we go into high-energy Christmas Mode, as the entire extended Parker clan (17 people, including us) will be coming to stay with us for five days. So if you don't hear from us for a while, don't be surprised - we may be a mite tired.
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