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 I couldn’t resist taking advantage of the ahi tuna sale at Whole Foods (prime members $14.99/lb.) As I didn’t have any idea of what to make for supper, I used the food app, epicurious.com, and found an interesting recipe for Fennel-Crusted Ahi Tuna with Lemon Aioli Over Couscous. The recipe originally appeared in Bon Appetit Magazine in August 2005.
 My mother has been gone for almost 28 years and one of the things I remember about her were her sayings. One in particular is, “questo o niente,” this or nothing. Meaning, this is what I’m serving or this is what I have, take it or leave it. When my children were little, I made them try everything, just a little. One time we made our son sit at the dinner table until he ate five string beans. He sat there a good long time and finally ate them. He learned his lesson, they taste better hot. Fortunately for them, they have acquired quite a discerning palate and try a variety of different foods.
 My apologies for the delay in posting the accompanying blog to my Instragram/Facebook pages on the delicious Ahi tuna that my husband and I had the other evening. Let me first say, if you are an Amazon prime member run to Whole Foods right now and pick up a piece of Sustainable Wild Caught Fresh Ahi Tuna Steaks that are $14.99/lb. The special runs until Tuesday, May 14th.
 A friend told me that it has rained 20 out of the past 22 days. It’s dreary and damp and you need a nice comforting meal on a day like today. This morning I pulled out Lidia’s Italian American Kitchen cookbook for some inspiration for tonight’s supper. I came across her recipe for Meat-Stuffed Peppers. This recipe is different from both my mother and mother-in-law’s as it calls for cubanella or banana peppers and meat filling using a combination of beef, veal and pork. It sounded delicious.
Most of the time when I watch Lidia Bastianich on public television, the recipes she prepares makes me want to go out and try them. This happened again last weekend when Lidia was making Chicken with Pomegranate. Unfortunately, my online search for her recipe didn’t yield any results. However, I was able to find the video episode and by stopping and starting, I was able to come close to the exact measurements she used to produce the sauce for this dish.
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