Thursday I had painting.  Almost done with my Turkeys started on the Tango with Jocelyn and Staz, and got back to the post office on the Occoquan River in VA.  I wasn’t excited with it and was going to paint over it, but Charles talked me out of it and suggested I do more detailed brush strokes.  It is getting better.  You don’t have to like every painting.  Thursday was Jim’s night to cook and we had Dinner Belle Sweet Potato and Black Bean Enchiladas.  They were OK, but not as good as expected.  Dinner Belle is taking a spring break.  Not sure we will order for a while as I enjoy cooking.  It is getting warm and Jim likes to grille.  

Friday was supposed to be my last PT.  Well, I failed the strength test miserably.  They have scheduled 6 more sessions at 2 times a week.  The times are miserable.  

We had to stop at the grocery on the way home.  I needed stuff for Easter weekend so I could make my lamb shank dish and also one more for the week until I see the week ahead clearly and make a plan and list.  After that I came home and made two things.  Both are from the Instant Pot Italian.  

The first one the only thing that is Instant Pot is making a pot of beans.  I did not want a huge amount of beans when I only needed 2 cups cooked.  That is one can.  So here is the easy version of the Recipe.

Ingredients:

1 small fennel bulb, stalks removed (8 oz.)

1/4 small red onion

2 C Cannellini Beans

1 (5 oz.) can of tuna packed in oil.  (I used water packed.)

1/4 C finely chopped fresh Italian parsley

3 T lemon juice

3 T EVOO

1 T white wine vinegar

1 medium garlic clove, minced

Salt and pepper

Directions:

1. Cut the fennel and onion into thin slices using a mandolin.  Place the vegetables in a large serving bowel with the beans, tuna, and parsley.
2. In a small jar, combine the lemon juice, oil, vinegar, and garlic.  Shake vigorously.  Pour the dressing over the salad.  Season generously with salt and pepper and toss gently to combine.  

I did this early in the day to combine the flavors.  I served it on spring greens and topped it with Chow mien noodles.  This was delicious.  Jim loved it.  It serves 4-6 and we have no leftovers.  I think if I had used Romaine lettuce no noodles would be needed.  It needs some crunch.