Anita's Tuna Seashell Pasta Salad

1 box medium seashell pasta

4 boiled eggs

1 large pack deli style tuna

1 regular size package deli style tuna

1 red bell pepper

4 stalks celery

1 small red onion

1 small jar pimento

1 cup mayo

2 Tbsps. white vinegar

1/2 tsp. sugar

1 tsp. salt

1/2 tsp pepper

Boil pasta per box instructions for al dente.  Drain and spray with cold water...let set and drain.

Dice up red pepper, celery and onion. Combine in large bowl all diced veggies and pimento.  In small bowl, combine mayo, vinegar, sugar, salt and pepper.  Open packages of tuna and add to veggies.  Pour combined mayo in to veggies. Mix well.  Add cooled, drained seashells to veggies.  Peel boiled eggs and chop up - add to veggies.  Combine all together.  Taste for preferences to how much more salt and pepper may be needed.

Chill in fridge at least two hours.  Stir well before serving to make sure not too dry.  If so - add a little more mayo until it is consistency you like.

Frank's Delicious Crispy Skinned Baked Chicken Legs

5 chicken legs, skin on

2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/8 - 1/4 tsp. cayenne

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and arrange the drumsticks in a single layer on the parchment.

Make the seasoning paste: In a medium bowl, use a fork or a spatula to mix the olive oil, salt, pepper, and spices.

Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.

Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 minutes.

Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.