I see little egg clothes.
This germy-looking dish holds our kitchen scraps. Once or twice a day we trot out the carrot peelings, onion skins, unloved lettuce leaves, and dump them on the compost pile (and boy, did that turn out to be an easy undertaking — just a pile and a pitchfork, no fancy yuppie tower).
The garbage never gets a chance to stink up the house, because it's all vegetable matter.
Except for the eggshells. I understand the eggshells are good for soil, so we always toss those in, too. But never anchovies or pigs' feet. That would be stinky.
OK, not a post about composting. Apologies.
This is a post about eggs and egg salad.
I don't know if you can tell from the photo, but the three eggs were sliced through their centers, while still in the shell. Whacked, actually. Then the hard-cooked contents were simply twirled out with a spoon. I learned this trick from Moonbear, who raises chickens and always has eggs so fresh, they are unpeelable. You know how the shell sticks to a too-fresh egg? And such frustration, picking off all those shards. This is easier. Whack and twirl.
Moving on, then. Egg salad. We bought some olives at the farmers market, a mix of green and slightly ripey-er. The slightly ripey-er ones had been pitted, so that makes things easy at the chopping board. (A total wing-it recipe, but it just seemed nice to me.) I chopped up a few ripey olives and stirred them into the chopped eggs, with a gloop of mayonnaise. And that's IT. Not even salt and pepper (the mayonnaise and olives are salty enough).
It was really good, on little slices of wheat levain bread. The stellar quality of the ingredients (killer eggs, local olives and awesome Best Foods) added up to a combination I'd be happy to sneak into César and see if anybody swooned.
Cranky watched me mixing up this (unphoto-able) mess, and said, "Aren't you going to taste it?"
"It'll taste good," I answered.
"Sheesh, you compose like the deaf Beethoven!"