Hot thoughts for the hungry

By John Owen | Dec 04, 2013

Whew!  The things that go on in Edmonds.  It's strenuous, sometimes sensuous, with a generous portion of aqua motion.

The local police haven't busted the place, and in fact have turned a blind eye to the fact that behind the walls of Harbor Square Athletic Club there is a whole lot of hot yoga, red hot dance and body pumping going on, from dawn to dusk.

The participants race to nowhere on endlessly streaming treadmills.  They ride bicycles and rowing machines to nowhere.  They enroll by the dozens in a series of physical challenges in a self-proclaimed "boot camp."

They execute the "circuit express," power vinyasa, the zumba and pilates.  And boy! do they yoga, sitting down, standing up, leaping into the air, then pausing to breathe deeply and empty their minds.

The exercise junkies spend frequent mornings in their quest for good health.  Their physical demands don't leave a lot of time for grocery shopping, which is not a problem if they have shown the foresight to load their pantry shelves with cans of tuna.  Nutritious recipes abound, like this one:

Skinny Spaghetti

1/2 pound skinny spaghetti (naturally)

2 tablespoons margarine

1/4 cup sifted flour

1 cup milk

1/4 cup sherry

1 can mushroom stems and pieces

1/2 teaspoon garlic salt

1 teaspoon chicken bouillon powder

2 cups grated cheddar cheese

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 cans tuna, drained

2 tablespoons grated parmesan cheese

Cook the skinny spaghetti in boiling water until tender, drain and then put it in your pocket or somewhere safe.

In the top of a double boiler or heavy saucepan melt the margarine, stir in the flour and, still stirring, add the milk, sherry, mushroom liquor, garlic salt, bouillon.

When all this has been combined, add the cheddar cheese,  seasoned salt and pepper.  When the cheese has melted, dump in the spaghetti, the tuna meat and the mushrooms.

Stir briefly while all these ingredients get acquainted, then pour everything into an oven baking dish, sprinkle with parmesan and bake for 25 minutes in a 350 oven.

That's not a bad tuna dish, and this one is OK, too.

Tuna Fritata

1/2 cup spinach cooked, chopped, and drained

2 tablespoons bread crumbs

3 tablespoons milk

1/4 teaspoon grated lemon rind

2 teaspoons salt

1/4 teaspoon dried dill weed

1/8 teaspoon sugar

1 can tuna

4 eggs, slightly beaten

1 tablespoon margarine

You'll need a large bowl so that you can mix together the first seven ingredients. Stir in the tuna, then add the eggs and stir again.

Melt the margarine in a skillet.  Pour in the tuna-egg mixture and cook over heat about four minutes, until firm on the bottom.  Shove the pan under the oven broiler; heat until the fritata is brown on top.  Cut into pie-shaped portions and serve.

Eat while seated in the yoga position, thinking hungry thoughts.

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