Ascenion Eggs

'Cause you can't have Deviled Eggs for Easter.

A Dozen Yard Eggs

Dukes Mayo

Mustard

Red pepper

Red wine vineagar

1). Boil the eggs a good ten minutes or so.  They'll be green but the mustard will fix it, and they'll peel nicely.

2). Peel the eggs

3) Slice the peeled eggs in half and put the yols in a medium bowl.  

4). Pour about a half cup of vineagar on the yolks and start mashing.

5). Add a dollop of Dukes and a slug of Dijon.

6). Mash some more

8). Add the pepper, and maybe some salt.  Use more vineagar.

9). Keep mashing.

9). You can now cover the bowls and keep them until time for dinner, even if it's a couple of days.

10) .  Assemble.  Garnish with dill in season.  If you have it, put the paprika down and back away slowly.

Just Stuff

Here's some stuff from today that will be for dinner tomorrow:

               

Pardon the cabbage loopers please; that happened just about overnite; the heads are fine fortunately. 

And of course Piggly Wiggly(s):

Spring Garden

Due to all the hard freezes, it's been very slow in the flower department this year.  The Upgraded veggie patch has however performed admirably.  The lettuce just finished and we've been eating tomatoes for about two weeks.  There'll likely be enough to start canning in another couple of weekends,

The squash are just blooming, there'll be yellow and gold straight necks, and of course green zucchini:

The peppers are still tiny:

The Great Garden Expansion of 2014 is nearing completion; the tour will be up soon.