A day to remember

It is a snow day here (in a way). The news and every media outlet (it seemed) was abuzz with talks of snow yesterday, of sleet, of freezing rain (isn't that sleet?) It was kind of fun to get lost in the buzzyness of it all, the anticipation. We kept checking the Austin ISD website for updates (Steven is a teacher), kept looking out the window for signs of ice, snow. Around 8 pm our cars were completely covered in ice. A sure bet! At four this morning (oh yes I was up with the baby) they announced school was closed. Such a relief - to not be on the roads today, not have to worry about Steven getting there safely. I had already planned on working from home and went to the store yesterday to pick up a few things just in case. You know, the usuals - coffee, coconut milk, apples for Mickey, and celery. I had a hankerin for egg salad and had everything at home, except for celery.


This morning, after tons of coffee, I put the eggs on to hard boil. A couple things about eggs. They used to terrify  me when I was younger. I think I saw them jiggle and that was the end for me. So I used to tell people I was allergic. Since that just seemed cool, and a bit legit. How could someone force me to eat them if I would die? In third grade I remember telling a classmate I was allergic to eggs and he responded, oh yea? so can you not eat cake? That got me. Caught me! My mom made deviled eggs quite a bit growing up (hello Midwest, hello pickle wraps) and I would watch the water, count the seconds waiting for the water to boil. The eggs always turned out on the gray side. A few years ago I found the right way to boil eggs. This post is my secret (egg prep halfway down).

A winter's day egg salad:

Boil six eggs. Once cool, peel the eggs and cut them in half, lengthwise.

Place the yellow yolks in a small bowl, set the whites aside. Smash the yolks with a fork and add a bit of salt and pepper. Continue to smash. Chop three celery stalks and half of an onion, add to the yolks. And then add a little bit of the following - white vinegar, Dijon mustard, mayonnaise. And a ton of dill. Mix all together. Slice the egg whites into long slivers and fold into the yolk mixture. Oh, and very lightly toast French bread and thinly slice sharp cheddar cheese. Et viola. The perfect lunch for two.

And I almost forgot to tell you. One of my clients used the term 'Eggcellent' in an email to me this week. Don't be jealous.