I'm writing this with our neighbors in the Northeast, the victims of Hurricane Sandy, in mind. Food bloggers around the country have set aside today as our day to honor and support those who have been suffering and enduring the craziness of Hurricane Sandy.
My aunt and uncle planned a quick little get away to NYC last weekend, and despite the aftereffects of Hurricane Sandy they went anyway. I am sure they saw a lot of upset and things that were still not back in order for the Big Apple, but in hearing their recap of the trip it sounds like much of the city has bounced back and gotten on their feet again relatively well. But, looks can be deceiving, and when it comes to the aftermath and rebuilding from a hurricane I speak from experience. I was 8 years old when Hurricane Hugo took a very unexpected turn and hit my hometown of Charlotte on September 22, 1989. To say we were shocked and unprepared is an understatement. The entire city ground to a halt. We were hit in the middle of the night and miraculously my little body slept through the entire thing. I awoke to find we had no power, no running water because we used a well, trees were downed all around our house, including on one of our cars. At the time, we lived in a heavily wooded area on a gravel road and literally had to cut our way out to civilization. We experienced gas shortages, and long waits for groceries, much like the victims of Hurricane Sandy have had to endure. And because we lived on a little gravel road we were without power and running water for 14 days.
The experience was scary and surreal, but nothing compared to what some have endured at Hurricane Sandy's wrath. I thank the Lord we didn't experience flooding and no snowstorm or incredibly cold weather as we picked up the pieces. There are still many people without power, without homes and worst of all, dealing with the tragic loss of loved ones. There are victims that are in need of so much right now, and since I can do nothing else, I pay tribute, send out positive thoughts and well wishes.
I am not only honoring the victims of Hurricane Sandy, but I'm honoring my Dad aka my Picky Eater with this comfort food recipe. I will shamelessly admit I'm a daddy's girl and he is the best man a girl could ever call Daddy. He is the one person who has always been with me through thick and thin, he's been my rock and my voice of reason, giving me strength through so many tough times, and believe me I've had many. Haven't we all? He raised me all by himself, not because he had to, but because he chose to. Those who know me, I mean really truly know me, know most of my life has been "a long story", one crazy chapter after another. Through all the crazy, often complicated chapters Big Bad Dad is the one person who has always been there, living the wonderful and the challenging right along with me.
One of our favorite foods, a food that I have always associated with holidays and family get togethers, is Deviled Eggs. I can make a dozen and between the two of us somehow they disappear within a day or so. We have an amusing and ongoing disagreement when it comes to deviled eggs though. I say sweet pickle cubes are a must in deviled eggs, but to quote his paraphrasing of Clint Eastwood in Dirty Harry: "Nobody, but nobody puts pickles in deviled eggs."
So for you deviled egg eaters out there I ask you, sweet pickles or no?
Deviled Eggs
6 hard boiled eggs
3 Tbsp mayo
1 good squirt yellow mustard
a splash vinegar
salt and pepper to taste
1 Tbsp sweet pickle cubes (optional)
How to hardboil eggs:
Lay the eggs in the pan and add enough cold water to cover eggs by 1 inch. Set over high heat and bring just to the boil; remove from heat, cover the pan,and let sit exactly 17 minutes.
When the time is up, transfer the eggs to a bowl of ice cubes and water. Chill for 2 minutes.
Or try the baked method for hard boiled eggs.
After you have hardboiled and cooled your eggs, peel and cut them in half lengthwise. Remove yolks and set whites aside. Using a fork mash yolks into until there are no lumps. Add mayo and mustard. Blend with fork until well combined and smooth. Add a splash of vinegar and salt and pepper to taste, and pickle cubes if using. Put yolk mixture into a re-sealable plastic bag, using scissors, snip a small corner off and pipe even amounts of yolk mixture into egg whites. Store deviled egg in refrigerator.
Follow hashtag #FBS4Sandy to see everyone's posts in support of the cause.
My aunt and uncle planned a quick little get away to NYC last weekend, and despite the aftereffects of Hurricane Sandy they went anyway. I am sure they saw a lot of upset and things that were still not back in order for the Big Apple, but in hearing their recap of the trip it sounds like much of the city has bounced back and gotten on their feet again relatively well. But, looks can be deceiving, and when it comes to the aftermath and rebuilding from a hurricane I speak from experience. I was 8 years old when Hurricane Hugo took a very unexpected turn and hit my hometown of Charlotte on September 22, 1989. To say we were shocked and unprepared is an understatement. The entire city ground to a halt. We were hit in the middle of the night and miraculously my little body slept through the entire thing. I awoke to find we had no power, no running water because we used a well, trees were downed all around our house, including on one of our cars. At the time, we lived in a heavily wooded area on a gravel road and literally had to cut our way out to civilization. We experienced gas shortages, and long waits for groceries, much like the victims of Hurricane Sandy have had to endure. And because we lived on a little gravel road we were without power and running water for 14 days.
The experience was scary and surreal, but nothing compared to what some have endured at Hurricane Sandy's wrath. I thank the Lord we didn't experience flooding and no snowstorm or incredibly cold weather as we picked up the pieces. There are still many people without power, without homes and worst of all, dealing with the tragic loss of loved ones. There are victims that are in need of so much right now, and since I can do nothing else, I pay tribute, send out positive thoughts and well wishes.
I am not only honoring the victims of Hurricane Sandy, but I'm honoring my Dad aka my Picky Eater with this comfort food recipe. I will shamelessly admit I'm a daddy's girl and he is the best man a girl could ever call Daddy. He is the one person who has always been with me through thick and thin, he's been my rock and my voice of reason, giving me strength through so many tough times, and believe me I've had many. Haven't we all? He raised me all by himself, not because he had to, but because he chose to. Those who know me, I mean really truly know me, know most of my life has been "a long story", one crazy chapter after another. Through all the crazy, often complicated chapters Big Bad Dad is the one person who has always been there, living the wonderful and the challenging right along with me.
One of our favorite foods, a food that I have always associated with holidays and family get togethers, is Deviled Eggs. I can make a dozen and between the two of us somehow they disappear within a day or so. We have an amusing and ongoing disagreement when it comes to deviled eggs though. I say sweet pickle cubes are a must in deviled eggs, but to quote his paraphrasing of Clint Eastwood in Dirty Harry: "Nobody, but nobody puts pickles in deviled eggs."
So for you deviled egg eaters out there I ask you, sweet pickles or no?
Deviled Eggs
6 hard boiled eggs
3 Tbsp mayo
1 good squirt yellow mustard
a splash vinegar
salt and pepper to taste
1 Tbsp sweet pickle cubes (optional)
How to hardboil eggs:
Lay the eggs in the pan and add enough cold water to cover eggs by 1 inch. Set over high heat and bring just to the boil; remove from heat, cover the pan,and let sit exactly 17 minutes.
When the time is up, transfer the eggs to a bowl of ice cubes and water. Chill for 2 minutes.
Or try the baked method for hard boiled eggs.
After you have hardboiled and cooled your eggs, peel and cut them in half lengthwise. Remove yolks and set whites aside. Using a fork mash yolks into until there are no lumps. Add mayo and mustard. Blend with fork until well combined and smooth. Add a splash of vinegar and salt and pepper to taste, and pickle cubes if using. Put yolk mixture into a re-sealable plastic bag, using scissors, snip a small corner off and pipe even amounts of yolk mixture into egg whites. Store deviled egg in refrigerator.
Follow hashtag #FBS4Sandy to see everyone's posts in support of the cause.
