I’m already in the third trimester of this pregnancy — that was quick. My belly is expanding rapidly, my wardrobe is shrinking considerably, and my appetite is growing as quickly as this baby is. The fatigue is also catching …
Every Tuesday morning, before the sun rises, fresh eggs, butter and milk are delivered to an insulated box on my front step. I look forward to the arrival of these local farm fresh products and I don’t know what I’ll do without them this fall when we’re up in Alaska, predictably enduring the harshest winter of our lives.
I opened my fridge today, to contemplate dinner plans and I realized I had three dozen eggs from Smith Brothers Farms. Not wanting to wait for an evening frittata, I whipped up a new egg salad recipe.
This recipe is adapted from Pam Anderson’s Cook Without a Book: Meatless Meals. She provides a basic egg salad recipe, and you can plug in anything you like. I chose to make a southwestern style egg salad, mainly to accommodate what I had in my pantry.