The Senior Scene

When colder temperatures roll in, there are few things like a hearty meal shared with loved ones to help warm you up from the inside out.

Made using ingredients you may already have on hand, this Tuna Noodle Casserole is a classic comfort food featuring canned tuna, noodles, cheese, veggies and a creamy sauce, topped with breadcrumbs. Filling, affordable and easy to prepare, this heartwarming dish is perfect for busy weeknights and may even find its way into your family’s comfort food rotation alongside dishes like chicken and dumplings, chili, meatloaf and chicken pot pie.

Tuna Noodle Casserole

Recipe adapted from “Spaceships and Laser Beams”

6          ounces egg noodles

1          cup peas (canned or frozen)

2          cans (5 ounces each) light chunk tuna in water, drained

1          can (10 1/2 ounces) cream of celery soup

1/2       cup milk

1 1/2    cups shredded cheddar cheese, divided

1/2       teaspoon celery salt

1/4       teaspoon black pepper

2          tablespoons fresh parsley, chopped, plus additional for garnish (optional)

            nonstick cooking spray

1/4       cup dry breadcrumbs

2          tablespoons butter, melted

            Parmesan cheese

Preheat oven to 350 F and cook egg noodles according to package instructions.

In large bowl, mix egg noodles, peas, tuna, soup, milk, 1 1/4 cups cheddar cheese, celery salt, pepper and 2 tablespoons parsley.

Spray 9-by-13-inch casserole dish with nonstick cooking spray and add tuna mixture. Cover with aluminum foil and bake 20 minutes until hot and bubbly.

While casserole is baking, mix breadcrumbs and melted butter. Remove casserole from oven and top with breadcrumb mixture and remaining cheddar cheese.

Bake, uncovered, 5-10 minutes, until breadcrumbs are golden brown and cheese on top is melted. Sprinkle with Parmesan cheese and additional parsley, if desired, before serving.

Source: Culinary.net, Family Features

(Pictured: Thaddeus Mosley and some of his wood sculptures. Photo credit: karmakarma.org/Jason Schmidt)

By Jas Keimig

CascadePBS.org

For the past year, Alexander Calder’s mobiles have been gently twisting and swaying in the Seattle Art Museum’s second-floor gallery, thanks to a generous donation of the famed sculptor’s work by the Shirley Family Calder Collection. Now, that exhibition has been given a refresh with a new show called “Following Space” (running through June 1), which pairs 17 large-scale wooden works by contemporary sculptor Thaddeus Mosley with five of Calder’s spindly creations.

Though you’ve probably heard of Calder, it’s imperative to learn about Thaddeus Mosley. The surprisingly spry 98-year-old Pittsburgh, Pennsylvania native has been a sculptor for more than half a century, originally inspired by art sources including Isamu Noguchi, Constantin Brâncuși, and West African tribal masks. 

As a student at the University of Pittsburgh in the 1950s, Mosley encountered the work of big names in sculpture like Giacometti and Calder. After a short stint as a sports journalist covering pro baseball’s Negro League  (now defunct), he decided to throw himself into sculpture in earnest while working at the post office to support his creative pursuits. 

At a recent press preview, the sharply dressed Mosley said he and Calder had a “mutual interest in how space works” in their respective art practices. The difference “is inorganic versus organic material,” Mosley said. “I utilize the natural colors of the wood, the natural properties. I try to enhance the grains and color – it can be the same wood but have different tones and thickness.”

Using salvaged wood from sawmills in Pittsburgh, Mosley carefully maneuvers his chisel and gauge to construct abstract works that appear to defy physics in their carefully balanced compositions. 

One untitled work Mosley finished in 2024  greets visitors at the Seattle Art Museum (SAM) exhibition’s entrance with two angular, perpendicular plinths of wood miraculously balancing on a U-shaped base. (Despite his age, he has no assistants or helpers in his studio. It’s just him, the wood, and his vinyl record collection.) Often he leaves raw tool marks on his sculptures, creating what he calls a rhythm and pattern for viewers’ eyes to follow, which is partially influenced by his love of jazz music. 

“Jazz takes a standard tune and they play pretty much on the chord changes of the music,” Mosley said. “I see something in those logs, but I have a concept of weight in space. The idea is that the piece should look like it’s levitating, there’s a floating quality. If there’s an improvisational mood, it’s just from the fact that I take a basic idea and impose my vision on that.”

At first blush, “Following Space” is a study in contrasts. Mosley’s abstract wood sculptures are textured and warm, where Calder’s mobiles are smooth and cold. But upon closer inspection, the similarities between the two artists become more clear. Both have a keen understanding of balance and space. And in their visual differences, the works provide a compelling tension for viewers to circumambulate and enjoy.

More information about the exhibit and others currently on display at SAM is available at seattleartmuseum.org and 206-654-3100.

Cascade PBS is a non-profit journalism newsroom covering the Pacific Northwest.

(Shared meals offset loneliness and improve people’s well-being, according to leading health authorities.)

According to the U.S. Surgeon General, Americans face a lack of social connection that poses a significant risk to individual health and longevity.

“Loneliness and social isolation increase the risk for premature death by 26 percent and 29 percent, respectively. More broadly, lacking social connection can increase the risk for premature death as much as smoking up to 15 cigarettes a day,” the surgeon general states in a report.

One way to address this epidemic of loneliness is by sharing a meal with friends and family. Here are the benefits:

Togetherness and connectedness.

Shared meals can be the glue that holds people together. Studies demonstrate a positive relationship between family meal frequency and connectedness, communication, and problem-solving. The key is to engage in conversation with one another during mealtimes and take advantage of the one-on-one time without distractions or interruptions from smartphones or other devices.

Strengthen mental health.

An often overlooked benefit of shared meals is mental health support. Multiple studies show family meals have long been associated with improving mental health, including reducing symptoms of depression, decreasing violent behavior, and lessening thoughts of suicide among youth. Among adolescents, frequent family meals can help mitigate the risks of destructive behaviors by boosting pro-social behaviors and life satisfaction.

Improve nutrition.

Research shows family meals improve fruit and vegetable consumption. Overall, families who eat together frequently have a better overall healthy diet and lower body mass index.

Improve academic performance.

Students whose families eat together frequently perform better academically in areas such as reading and vocabulary. Such students also have lower incidents of risky and harmful behaviors, which may also contribute to school performance.

Civility.

The dinner table is a perfect place to show younger generations how to communicate respectfully and have civil conversations, according to the Family Meals Barometer.

More information is at familymealsmovement.org.

(Pictured: The recipe for Chili-Topped Cheesy Cornbread fills the bill for a cozy soup night, brunch with friends, or a by-the-slice snack.)

As the days grow colder, nothing comforts quite like a warm bowl of soup. Welcome the crisp air by making wholesome, hearty soup the star of your meals. Ideal for family dinners, quiet nights in, or meal prep for busy weeks, soups are versatile and satisfying, offering a variety of flavors and textures that the whole family will love.

While soup has always been a cold-weather favorite, incorporating it into baked dishes can bring a new twist to classic recipes. By adding seasonal ingredients, protein and hearty grains, you can create balanced, warming meals.

Soups not only provide comfort, they also pack a nutritious punch. Filled with vegetables, legumes and whole grains, they’re a great way to create nourishing dishes that warm both the body and soul. Amy’s Kitchen, known for its organic meals and snacks, cooks its soups from scratch—using slow-simmered broths, fresh vegetables and plant-based proteins.

This soup season, Amy’s is introducing five new soups that can transform any meal into a nutrient-rich delight. Whether you’re savoring a Sunday supper with their Pasta Fagioli, warming up with Vegetable Jambalaya, Dal Makhani, or Gumbo Soup, or whipping up a pot of 3-Bean Vegetable Chili for a football watch party or tailgate, Amy’s soups provide flavorful, wholesome solutions for every occasion.

Want to elevate your soup game? Try incorporating classic soups into new recipes. Host a cozy soup night or brunch gathering with friends, where everyone brings their favorite twist on traditional soups.

Need some inspiration? Here’s a crowd-pleasing recipe to try that pairs cheesy cornbread with flavorful chili:

Chili-Topped Cheesy Cornbread

Ingredients:

• 2 corn on the cobs

• 1 cup self-rising flour

• 1/2 tsp baking powder

• 1/2 tsp cayenne pepper

• 3/4 cup natural yogurt

• 4.6 fluid ounces olive oil

• 1 cup instant polenta

• 2 tablespoons maple syrup

• 1 tablespoon cider vinegar

• 1 bunch green onions, finely sliced

• 3 ounces feta, crumbled

• 1/2 can Amy’s Organic 3 Bean Vegetable Chili (or substitute)

• 1 1/2 ounce mature cheddar, grated

• 1 teaspoon nigella seeds

Directions:

1. Place a large frying pan over high heat and char the whole corn on all sides for 10 minutes, turning regularly until slightly blackened. Remove to a board and cut off all the kernels into a bowl.

2. Preheat the oven to 325 degrees F. Grease and line a 10-inch ovenproof skillet pan.

3. Tip the flour, baking powder, cayenne pepper and 1 teaspoon salt into a bowl and whisk together.

4. In another bowl, mix together the yogurt, oil, polenta, maple syrup and vinegar; whisk until combined.

5. Pour the wet mix into the dry ingredients and fold to combine. Add the green onions, feta, and charred corn and stir again.

6. Pour the cornbread mix into the prepared skillet. Add small spoonfuls of chili on top. Top with grated cheddar and nigella seeds. Bake in the oven for 40 to 45 minutes until risen and a skewer comes out clean.

7. Enjoy while warm or serve at room temperature. Best eaten that day.

Pro tip: Serve alongside smashed avocado or fresh tomato salsa. Slice the cornbread, pop into the freezer, and when you fancy a slice, simply defrost and reheat in the toaster.

Source: StatePoint Media