Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

We were going to do tuna melts in the pie irons at Fungal in the Jungle, but Wayne and Peter fed us so well we never got around to cooking for ourselves. I was really looking forward to seeing how potoato bread worked in the pie iron, so a couple of days after we got home, I made a fire in the backyard and got out the irons to give it a try. So simple it is hardly worth describing, but the potato bread does  make a resilient, crunchy crust and keeps the tuna and cheese captured for a tasty, easy to eat meal.





  • 1/2 can tuna
  • a squirt of yellow mustard
  • a dollop of chunky dill relish
  • 2 slices potato bread
  • 1 slice sharp cheddar cheese
  • butter

What’s to say? It is just a tuna sandwich toasted in a pie iron. Butter two slices of bread and place them in opposite halves of a hot pie iron, buttered side toward the iron. Scoop half a can of tuna into the center, squirt some mustard on the tuna and add a dollop dill relish.

Clamp the iron shut and remove any excess bread. Place on bed of hot coals. Flip several times over the course of 3-5 minutes and, Bob’s your uncle, dinner is ready.

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