Today's Daily Fluff is all about the importance of tuna sandwich compatibility. Now, some would say that tuna compatability is not nearly as important to a relationship as pizza topping compatibility, and I can certainly see the merit of that point--especially in the case of couples who don't much care for canned tuna. But I will maintain that among couples that enjoy both, the tuna sandwich is still the weightier consideration. After all, there's generally room for compromise when it comes to pizza. You may not have your ideal slice, having had to leave off the green peppers or anchovies or whatever. (Someone, somewhere likes anchovies, right?) But you'll still be left with something that is basically enjoyable.
Tuna, however, is a different matter. Even the subtlest variations can totally ruin the sandwich. If you're one of those people who adds curry powder, you're not going to enjoy the compromise result. No one will, really. AI know that there are people who like tuna sandwiches with absolutely nothing added to it but mayonnaise and maybe salt, but there's something wrong with that. I suspect these people are all budding serial killers.
(Incidentally, my iron clad rules for a proper tuna sandwich? Use the kind packed in olive oil, and add mayo, salt, pepper, mustard, and onions. I don't object to a dash of Old Bay seasoning, if you're so inclined, but adding chopped celery is tantamount to an act of war. My mother used to add celery to stretch the meal--yes, it's part of one's innate Filipino-ness to try to strech a 50-cent can of tuna when one is fairly comfortable financially--and celery in tuna still makes me mad. It doesn't taste like anything but watery crunch. The only use for celery is on veggie trays and with buffalo wings.)
Note the word "frivolous"--so I don't want to hear any counterpoints about modern medicine or airplanes or microchips. This is the category that encompasses neck pillows and vacuum pumps for ziploc bags.
Anyway, my favorite frivolous invention ever is the aerosol spray that greases and flours your baking pans in one go. They're so awesome that I want to marry them. I would love to do an informercial for them where I demonstrated how ovewhelmingly difficult it is to spread grease in a cake pan and then flour it. Because, honestly, I really am that lazy. I can't tell you how many times I've wanted to bake something, but decided not to because it's too much of a pain in the ass to grease and flour the pans. And I don't want to hear any advice about how you can just make a flour/shortening mix and keep it on hand for your baking needs:
1.) That's still more work.
2.) It sounds gross as hell.
3.) I think you're missing the wonder of the aerosol spray part of it all; and
4.) That's still more work.
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