April 19, 2017
What does one do when one has five left-over deviled egg halves from Easter?
One pops one in one’s mouth as a cook’s treat, and one proceeds to smush up the other four, add a few more ingredients, and have tuna salad.
I was thinking, for some reason, of tuna salad. It just sounded good, and I thought, well, I’ll just boil a couple of eggs and make some.
Ding-ding-ding-ding-ding! I HAD boiled eggs, albeit they’d already been deviled, using essentially the same ingredients I’d be using in tuna salad, anyway. (The eggs had a bit of Dijon mustard and a splash of cider vinegar that wouldn’t normally go in tuna salad, but what the heck.)
May 7, 2016
It’s a day to spend in the kitchen. Just because I can.
By the time the clock struck noon today, I’d made a quart of yogurt (well, it’s still incubating, but I had it started), a pound and a half of ricotta cheese, some tuna-and-tortellini salad with the leftover cheese tortellini from last night, some tuna noodle salad with the traditional mayonnaise dressing for Child A, and I had the dough rising for a big batch of rolls. Plus I’d been to the first Farmers Market of the season, and to the grocery.
I feel plumb virtuous.
Also on today’s agenda is to cook some beans for baked beans (they’re soaking now); make a marinated vegetable salad with carrots, cauliflower and cucumber; make another salad with asparagus, green peas and hearts of palm; bake the rolls, some as slider buns to go with country ham, as it is Derby Day and one just ought to; some as rolls for dinner tomorrow, some as po-boy buns for the freezer; and make some potato salad for lunch tomorrow. The pork loin is already sous vided (and if that’s not a verb it ought to be), and the plan is to get everything else ready so I don’t have much to do on Mothers Day except enjoy the 2/3 of my children who’ll be here.