(Kevin’s birthday (he’s…

(Kevin's birthday (he's 29!))

Well, I was a little cranky this morning, since I woke up at 3 a.m. and couldn't get back to sleep but tried anyway instead of getting up like a sensible person and just doing some of the work that was haunting me with anxiety and not letting me sleep. Instead I wasted three hours. Argh.

On the plus side, I've managed to cheer up reasonably well, though my 7:30 class all looked as exhausted as I felt and clearly wanted to be silent, not to talk about passive vs. active verbs, or whether Paper A or B was a more effective argument and deserved a better grade. I should have made 'em move their chairs into a circle like I normally do. Next class I will. (They probably didn't enjoy their quiz either, but what can you do?)

Colleen, here's that egg salad recipe you asked for, and as for the temperature here, I don't know for certain, but it's roughly t-shirt and shorts weather during the day, light-to-heavy sweater weather at night. Pretty perfect, really. If it stayed like this for a few months, I wouldn't complain.

Egg Salad ala Mary Anne

  • 8 eggs, hard-boiled and peeled
  • 1 T mayonnaise
  • 1 T dijon mustard
  • 1 T spicy brown mustard
  • 1 t. dried dill (or 1 T fresh chopped dill)
  • 1 t. paprika (optional)
  • 1/2 medium yellow onion, minced
  • salt and freshly ground black pepper, to taste
  1. Combine everything except the onion, salt and pepper in a large bowl.
  2. Mash well (you can use a fork, but a potato masher works better, and your fingers probably work best for the final mushing)
  3. Stir in onion.
  4. Taste, then add salt and pepper, tasting until perfect.
  5. Either spread on wheat bread for tea sandwiches, cutting off the edges, or serve over crisp lettuce leaves as salad.
Notes: Most egg salad recipes use green pepper or celery -- I find that the onion gives a satisfying and intense crunchiness. Most also use only mayonnaise; I dislike mayonnaise and only use it here as a base, adding the mustards for more interest. The paprika is optional -- it's also nice sprinkled on instead of mixed in. The dill is essential. This recipe makes for a more intense, less innocuous egg salad than most. All the amounts are approximations from memory; you may want to add more of the liquid ingredients for a creamier texture.

All the food got eaten; next time I'll make more. :-) Roshani informs me that that cranberry/sultana concoction I made yesterday is called a coulis. Who knew? I did have some trouble with the shortcake; I thought it had cooked through (I even tested it with a fork!), but somehow the center turned out to be all gooey. So I improvised: I cut out the center of the shortcake (baked in an 8-in cake pan) and make it a shortcake ring, piling strawberries in the center. It probably looked even more impressive; I may just make my shortcake with a hole in the middle from now on. :-) Baking at higher altitudes (4500 feet) is hard! I reduced the leavening to half, as instructed (dear Fannie Farmer!), and reduced the temperature of the oven by 25 degrees, but I suspect that I need to let things cook longer. We'll see.

2:20 p.m. I should be depositing my paycheck, and then starting grading. What am I doing? This. David, are there any other dishes I make regularly that I've forgotten to list? I figure once I list them all, then I can just fill them in as I get requests for them, or feel like it.

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