Getting Back Together

It's been a while since we've all gotten to be around the table together. 

Last week, for the first time in a long time, we hosted my two daughters at our home in Kennesaw. Stephanie came in from Northern Virginia and Laura flew in from St. Croix. It did my soul good to actually see them and hug them again. It's been a tough year for so many of us – a year made worse by the distance we've had to keep. I've always believed that good food can bring us together and there's no place more communal than the family table.

Growing up, my girls had their favorites. Now my grandchildren do, too. When any of them come into town, I try to have something on hand that they all like. When deciding what to make, I knew I couldn't leave Gabriel's tuna salad off my list. It is always a fan favorite because it's so versatile. Enjoy a scoop on a green salad or spread across crackers (try it on top of Gabriel's cheese buttons!). Or, lightly toast two slices of your favorite bread and spread each side with a little mayonnaise, then top with lettuce and tomato. It's quick, easy, and a sure crowd-pleaser.

I wanted to share this recipe with you in the hopes that you could make it with someone you love today. This last year has kept us all apart and forced us to find new ways to come together. Here on my new blog, I plan to write to you weekly as a way for us to connect (I miss seeing y'all in the store!). It's been a hard year for so many of us, and we need the comfort of good, well-made food right now. We need each other, too. Our friendship, kindness, and compassion. This blog will be a place I can share my favorite things with you and, I hope, will be a place you can turn to as a reminder that your friends at Gabriel's are here for you and your family.

Fondly,

Johnnie Gabriel-McCann

Recipe for Gabriel's Tuna Salad

4 hard- boiled eggs, peeled and chopped

1 (9-oz) can tuna, drained well (I use white Albacore packed in water)

1 cup finely chopped celery

¼ cup chopped green onion

¼ cup sweet pickle relish, drained

1/3 cup mayonnaise

¼ teaspoon lemon-pepper seasoning

¼ teaspoon salt

3 drops Tabasco sauce

In a medium bowl mix the egg, tuna, celery, onion, and relish.

In a small bowl mix the mayonnaise, the lemon-pepper seasoning, salt, and Tabasco, combining well.

Spoon the mayonnaise mixture over the tuna and thoroughly combine all the

ingredients.

Chill until ready to serve. 

Keeps in refrigerator 3-4 days (if it lasts that long!).