hot dog sunday.

today i was craving a corn dog from underdog but they weren't open so i settled on eating a hot dog at home. 

while raul cooked up the dogs, i took care of the egg salad. 

this is the easiest side dish plus it's bar-b-que-ing season and it's always nice to bring something tasty to a friend's grill off. 

this gives me the opportunity to talk about hard cooked eggs. yes, not hard boiled. eggs shouldn't be boiled so whoever started that rumor should come see me. you put the eggs in a sauce pan, then pour cold water over them. much like potatoes, eggs should not be dropped into hot water but allowed to cook at the same speed as each other. once the water does come to a boil lower the heat and let it simmer. also i am famous for saying 'food doesn't tell time', however, there is one exception. eggs, being one of the smartest and move evolved foods, do tell time. once the water is at a simmer watch the clock for 12 minutes. your eggs will be done and shouldn't have that greyish green color on the yolk. 

4 eggs, hard cooked

4 pink radishes, preferably from peasant's plot, a deliciously adorable farm but regular radishes will work too.

3 tbs mayonnaise (roughly, i didn't 

measure)

1 tbs yellow mustard

2 tsp parsley

2 tsp green garlic

cook your eggs. drain, peel and chop.

chop radishes into a small dice. you want the crunch, but not the overwhelming peppery taste. mince garlic and parsley.

in a medium bowl throw everything together and mash up with a fork. 

i ate it while it was still hot because i was so hungry but you should have more self control than me and wait until it's been chilled. save some for your room mate. 

love,

keighty