I realize this is neither wintry nor particularly healthy.. but when I went to buy some eggs for my Seven-Minute Frosting yesterday, carrying nothing but a box of eggs home with me I couldn’t stop thinking about egg salad sandwiches. And so this morning I boiled some eggs – you know, just in case – and at dinnertime I couldn’t summon up the gumption to make anything but.
However. I didn’t have any celery or green onion, and my chives are currently lying dormant under snow and frozen-solid Lou poo. Rooting through my fridge I did come up with some fresh (sort of – revived in a glass of water like a teeny bouquet) basil, and… drumroll please… bacon.
Bacon and egg salad sandwiches! How have I never thought of this before?
So I chopped a few strips, cooked them and crumbled the chunky bits into my chopped hard-boiled eggs along with some low fat mayo, torn basil and lots of pepper. I’m pretty sure I don’t have to tell you how good it tasted. See where fridge cleaning can get you? Combinations like bacon and basil in egg salad that you might never have otherwise considered. On the downside: I may have ruined any other sort of egg salad for myself forever.
And I just ate the last of the chocolate cupcakes leftover from Book Club – which went well, I hope, despite an excited 3 year old boy who had to pee a lot and was not satisfied to sit and watch Wall-E after all – thanks to all who came, for making the drive and for being patient with W as he took your shoes off and bowled with apples. He won’t be there next time! It was so fantastic to meet you all face to face. I think next time there should be wine.
One Year Ago: Chocolate-Covered Hazelnuts