Garden Deviled Eggs—I made up a quick "recipe" for deviled eggs using fresh ingredients from my vegetable garden. I picked a San Marzano plum tomato, basil, dill and parsley. I added a tiny dice of celery and onion (from the store), some celery seed and a bit of stone ground dijon mustard (with the seeds) and Hellmann's mayonnaise. They were colorful, zesty and quite good to eat!
Seen recently in town, this 1961 Chrysler 300G was a really special treat to behold. I can't find production figures right now, but I don't think Chrysler ever sold more than 1,000 per year, and probably less than that. They can sell in the 6-figure range these days.
One of my sunflowers bent over at a 90-degree angle in May. I taped the stem, and then splinted it, and really tried everything to keep it going. It grew to about 6 feet tall before it just started to die above the injury. I finally cut it down and I've been seeing if it will bloom indoors. I don't give up on my plants easily! Even if it doesn't quite blossom, I love the shape of the buds. They remind me of a stylized sun, even more than the flowers themselves do.
Hi Casey,
ReplyDeleteLove the picture of the Chrysler! According to the Standard Catalog of American Cars 1946-1975, there were 1,280 hardtops and 337 convertibles. Definitely rare and very exciting to see in real life!
Paul, NYC
thanks, Paul! I really should get one of those reference books, but I'm always glad to have you fill in the info I lack!
DeleteI like the 300G. Kind of tough and gentle looking all at the same time.
ReplyDeleteOh! a spanking new toothpaste blue CX-5 is on the far left, awesome!
BTW, I thought the eggs were oysters on the half shell for a sec, lol.
I actually thought of you, Woody, when I saw that CX-5! I should have mentioned it in the caption, lol.
DeleteI LOVE THEM BUT NEVER THINK TO MAKE THEM. YOURS SOUND SO GOOD. LOVE THE CAR PICTURE.
ReplyDeleteTHANKS FOR SHARING.
GRANNY
Oh, they're really easy to make, Granny, you should have them some time this summer! All you really need is to boil the eggs and then mix the yolks with mayo, mustard and some pickles or relish. Anything else you add is great, but you don't have to add anything else. I love the creaminess that the yolks take on when you add the mustard and mayonnaise. I used to make egg salad at college pretty much like this. We always had hard boiled eggs, mayo, relish and mustard available at the dining center, so I'd put them all together and make fresh egg salad. I wowed my friends that thought I was "cooking" hahaha.
DeleteTHANKS CASEY FOR THE REPLY.I WILL TRY AGAIN. THERE MUST BE A SECRET TO PEELING AN EGG SO THE SHELL DOESN'T TAKE HALF THE EGG. I REALLY THINL THERE'S TRUTH TO THE OLD WIVES TALE, YOU NEED FRESH EGGS.I'VE TRIED EVERYTHING. YES, EGG SALAD IS TO DIE FOR. I LOVE IT.
ReplyDeleteTHANKS FOR SHARING YOUR TIME AND TALENT WITH ME.YOUR VERY SPECIAL.
GRANNY
I think the "secret" to peeling hard boiled eggs easily is to wait until they're cool, then roll them on the counter back and forth a bit. The shell will crack in several places and then you should be able to peel them pretty easily. I do them underwater sometimes which helps to get the little pieces off. Sometimes you have to keep picking and picking but if you get the water under the shell it seems to help loosen them. : )
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