The Reindeer Keeper

I can remember going to my grandmother's and eating tuna fish sandwiches. She'd cut up celery into little bits and with a dash of pepper, add the bits to the fish and mix it all together with mayonnaise-never a substitute. Then she'd open a jar of pickles and put them on the table. If she'd run out of her own slippery pickles-the best pickles in the world-she'd serve dill pickles bought at the A & P or Loblaws. To me, pickles and tuna fish were made for each other-like peanut butter and jelly-ice cream and cake. My mother made a great tuna casserole. Served piping hot with bread, the creamy mixture complete with peas and sliced hard-boiled eggs was the perfect meal on a winter's night. It was also good the next day-cold, for lunch. Still to this day my love affair with tuna fish continues most every single day either for lunch or dinner-or both! I don't know what it is about that can of flaky fish. It's not just a habit because more often than no...