So, the egg salad sandwich recipe in my previous post may have seemed out of the ordinary. But the reality is that egg salad has never been as much a part of my life as it is now. The reason is the Outdoor Church, an outfit that (coincidentally?) Irene begins work for next week.
For whatever reason, egg salad is the sandwich of choice among the homeless population of Cambridge (where they are distributed). It's a happy coincidence because they are also full of protein and provide otherwise valuable nutrition to an undernourished population. While Irene was at North Prospect we made sandwiches for the Outdoor Church to deliver--now we've moved up to the collecting and delivering.
For obvious reasons the focus in making the sandwiches is usually on quantity. But I said to myself, "Why shouldn't homeless people have nice egg salad sandwiches with paprika and prepared mustard? Is there something inherent in being homeless that makes them dislike paprika?"
The answer is obvious. Everyone likes paprika.
Wednesday, June 18, 2008
Monday, June 16, 2008
Egg-cellent Egg Salad Sandwiches
I just couldn't resist. Here you go:
INGREDIENTS
* 4 eggs (enough for two sandwiches)
* 1/4 cup mayonnaise
* 1 teaspoon prepared yellow mustard
* 1/4 cup chopped green onion
* 1/4 teaspoon paprika
* salt and pepper to taste
DIRECTIONS
1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil and then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Enjoy!
INGREDIENTS
* 4 eggs (enough for two sandwiches)
* 1/4 cup mayonnaise
* 1 teaspoon prepared yellow mustard
* 1/4 cup chopped green onion
* 1/4 teaspoon paprika
* salt and pepper to taste
DIRECTIONS
1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil and then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Enjoy!
Tuesday, June 10, 2008
Monday, June 2, 2008
EdFest 2008
Sorry for the delay in posting. We had a big trip up North by Ed and Nic. A college reunion tour! Ed was up for a science conference down by the World Trade Center where I used to work and Nic came up from New York for the weekend. Good times. I put a few of the photos up online here.
And, on top of that, our soccer team played their first game on Friday and won 2-1, with your son scoring the winning goal!
And, on top of that, our soccer team played their first game on Friday and won 2-1, with your son scoring the winning goal!
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