Celebrating Jack

On this date 31 years ago, I became an aunt. I was only 10 years old. After yearning for a younger sibling, this was the next best thing! 

Fast forward 17 years. I had moved to sunny California and my nephew Jack would spend his spring and summer breaks visiting, with a friend or two tagging along. He was a burst of energy into our lives; I remember feeling so sad when it was time for them to go home. And the house felt empty afterwards.

Jack was adventurous and was always up for something new. I'm definitely more cautious and reserved, but his desire to try everything and fully experience life was contagious. I think that's why he was so much fun to be around. 

Just over three years ago, Jack lost his life to cancer. He was only 27 years old. It's not the same without him. His absence is felt. 

One thing I have learned about grief is that you never get over a loss. Losses change you forever. 

Today Jack would have been 31 years old. 

I wish he was here to celebrate. We all miss him.

arugula, tuna & cannellini bean salad

It's hot out! This is the perfect healthy and hearty salad that requires little more than assemblage. I estimate we've made it about 75 times! No kidding.

1 package of arugula
2 cans of tuna packed in olive oil
1 can of cannellini (white kidney) beans, rinsed and drained
1-2 Tbsp of drained capers
1/4-1/2 diced red onion
Red or white wine vinegar
1 tsp of dijon mustard (optional)
Salt and pepper to taste

Assemble in a serving bowl:
Arugula
Drained tuna (reserve olive oil for dressing)
Beans
Capers
Red onion

For the dressing:
Drain the olive oil from the tuna into a small bowl
Add red or white wine vinegar to taste (no more than 1/4 the amount of olive oil; add more olive oil if needed)
Add dijon mustard and whisk dressing
Pour over assembled ingredients and toss

Here is my inspiration for this salad: http://www.foodandwine.com/recipes/tuna-and-white-bean-salad