Wednesday, June 29, 2011


I love perfect timing.

I'm desperately trying to empty my fridge--thus the eating about a quarter cup of crumbled Parmesan with a spoon that occurred earlier--and what do I run across but an egg salad recipe that uses every single thing I'm trying to get rid of and is pretty much the Platonic ideal of egg salad to boot. Three eggs (four, but who's counting). Three tablespoons mayo (yogurt, but who's counting). An onion (large, caramelized). Toasted minced garlic. Thyme, salt, pepper, hot sauce. I ate all of it in the form of lettuce wraps, and I wished I had more.

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