Tuesday, March 05, 2013

Sunburn and good food

I have a mild sunburn. It's awesome.

I normally don't celebrate sunburns, but you know, it's been a long cold lonely winter (as the song goes) and it felt really, really good to walk in the sun and lay in the sun and forget to put sunscreen on my part-line on my scalp (and I didn't wear a hat--oops) and feel that tingle after the sunset.

It finally warmed up. Not enough to tempt me to go to the water park, but enough to actually feel a bit overheated by the pool when I stretched out in the chair.

It's cold and rainy now, in the forties (F) with scattered showers and a really unpleasant wind coming in from the east. I will say that it's very, very good to be home and everything looks rich and beautiful and wild here. I didn't see a lot of natural areas in our section of Orlando, and all the parks were theme parks rather than a place to take your dog for a walk or to hike or throw a frisbee. I didn't realize how much I liked living somewhere as rugged and ungroomed as my home county. Of course, wild spaces in that part of Florida would probably be really unpleasant and swampy.


Anyway, it'll be hard to go back to work tomorrow, but it felt really good to sleep in my own bed last night. I'm looking forward to it again tonight. That, and a home-cooked meal. We plan on home broiled steaks. I think ours tastes better than the ones at the fancy restaurants. I had egg salad made with our home-raised eggs and all my favorite seasonings for lunch and it tasted really, really yummy.

Wanna try my recipe? You have to be something of a cook already to pull it off because all the seasonings are to taste. The 'pinches' are estimates at best:

Hard boil two eggs. Drain the pan, put in cold water, and let stand for a few minutes. You can chill the eggs in the fridge if you want, but there's nothing quite like fresh, warm egg salad. Trust me.
In a sufficiently-large bowl (a larger soup bowl works) put in a large dab of mayonnaise--at least 2 tablespoons. Add:
fresh cracked black pepper (or white if you prefer)
tiny pinch of hot paprika
small pinch of regular paprika
large pinch of wasabi powder (or use premade wasabi if you have it)
large pinch of yellow mustard powder
small pinch of coriander powder
small pinch of turmeric
small pinch of cumin
a couple of dashes or a pinch of dill
tiny pinch of salt (remember, the mayonnaise is salty too!)

Stir. Chop or use an egg guillotine in one or two directions to slice the eggs and stir them into the seasoned mayonnaise. Best on toasted Dave's Killer Bread or a nice light rye.

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