1 year and 4 months have come and gone since my last post. That is way too long. I miss blogging. I miss all my followers. I miss cooking. Yes cooking. Since I started working I have had little to no time for my favorite hobby. During my spring break vacation I did do some cooking for my family, but it was rushed, so we really can not say it was cooking. More like throwing something together.
I have a four day weekend and I was able to cook! Lasagna is what I wanted and lasagna is what I got. There has been a lot of “movement” going on in the streets of this country. However, I really wanted lasagna and ventured out to gather the missing ingredients. What I needed most was a casserole dish to assemble the lasagna. I went all over the cartel infested streets only to come back empty handed. Why is it so hard to find anything in this town? I wound up borrowing one from my neighbor. Thank God she had one. At this point I was so tired but still determined.
I cannot take credit for this scrumptious recipe. This is Emeril Lagasse’s 1-2-3 lasagna and it is fantastic. The sauce can be used for spaghetti as well.
One weekend I invited Esposo’s younger cousins over for a pajama party. I try my best to be a great party host even to the little ones. Epsoso’s *tias have hospitality down to a T, while I am taking notes and still learning.
I thought it be a great idea to watch Dr. Suess videos and then serve the kids a light snack afterwards. Keeping with the theme of Green Eggs and Ham, I put together small ham sandwiches made of hawaiian rolls, mayo, mustard, ham and cheese. Very simple. I made about 25 sandwiches and they were gone within a matter of minutes. The kids loved ’em! These would also work great for brunch.
The green eggs not so much. Only one of 6 kids liked the eggs, the others were turned off by the green color. They were all good sports though. They at least took one bite to give it a try.
What I did for the eggs was just made deviled eggs and added a little bit of green food coloring to the yolk mixture. I tried adding blue at first, because yellow and blue make green, but it wasn’t turning green, so I then continued with the green drops. You can make it as light or as dark as you want. Just add a couple of drops at a time. I make my yolk mixture very plain jane with just mayo salt and pepper.
I had no idea what I was getting myself into that weekend. By the end of it, I was so sick for trying to keep up with all the boy’s energy and appetites. I felt horrible for not being able to sit and chat with Esposo’s tia who came to get her boys. They are all now on summer vacation from school and want to come over again. REEK! REEK! REEK!
*tia – spanish for aunt.
Deviled eggs are my absolute favorite. I think the only thing I really like about deviled eggs is the creamy yolk filling. Mom always includes these little babies in my birthday meals. She knows me so well.
Someone once showed me to salt the water that you are boiling the eggs in to prevent the shells from sticking and tearing apart the egg. Since I have tried this I’m not too sure this really works. However, every time I make boiled eggs I do salt the water. It’s now become a force of habit. I think the real trick is to not over boil them. From the time the water starts to boil, leave the eggs in the water no longer than 12 minutes and let them cool completely.
4 hard boiled eggs
2 1/2 tablespoons mayonnaise
salt and pepper to taste
Slice the eggs in half lengthwise and carefully remove the yolks and place into a bowl. If you give the egg white a gentle squeeze the yolk falls right out. Mash the yolks into small crumbles. Add in mayo, salt and pepper and mix until nice and creamy. Spoon mixture evenly into eggs whites. For extra flavor and a pop of color sprinkle the deviled eggs with paprika or if you wanted a little heat try a dash of cayenne. Served best when chilled.