You will have to re-examine your expectations of what it means to be a librarian in this day and age after meeting Phyllis A. Godfrey. We have her to thank for the Ladies Musical Club with performances every third Wednesday at noon at the Central Library. She also directs educational outreach, offering events such as Wii Time, Group Board Gaming, and Internet for Beginners.
Ms. Godfrey's busy library schedule and her evening Bunko commitments (up to 3 nights a week) leaves very little time for cooking and gardening. She readily admits to killing every plant or flower that has the misfortune of entering her home. "Usually a gift from friends, they don't seem to notice the lack of green things growing in or outside of my immediate living area," she says.
When it comes to cooking, Ms. Godfrey limits her menu to sandwiches. She elaborates, "It's my specialty. Carbs be damned!" Tuna-Olive is the current favorite of this sandwich connoisseur. "What I like about this recipe is how interpretative it is," explains Ms. Godfrey, "Nuts can be any old nut you like. Same goes for Salad Dressing."
Flaked Tuna: 1 cup
Ripe Olives: ¼ cup, chopped
Nuts: ¼ cup, chopped
Salad Dressing: 3 tablespoons
Lemon Juice: 1 tablespoon
Enriched Bread: 12 slices
Butter or Margarine
Toss tuna, olives and nuts together. Blend salad dressing and lemon juice; pour over first mixture and toss lightly. Spread bread with butter or margarine then spread the filling between the layers. Makes 6 sandwiches.
An acquired taste no doubt! Imagine the complex flavor of this dish if one were to add Peanuts as their choice of Nuts. It would stop me cold in my tracks. I pity the fool.