Teich.Net :: All In

My new vegetable garden — that genteel little plot in back with the nice red paths that was so recently just dirt — has exploded with edibles. With the exception of the sugar snaps, of which there are barely enough, and the tomatoes, which aren’t yet bearing fruit, it’s a bit out of control. I may be on the verge of actually turning green with all the salad I’ve been eating, daily, from the biggest mixing bowl I own. People at work are starting to ask what’s with the lettuce. I can’t give this delicious organic salad mix away fast enough. Of course I want it to go to a good home, where it will be appreciated, but soon it will be going to anyone who will take it or, worse yet, to waste. If you know me, and I haven’t yet tried to push greens on you, and you want some, please ask! Otherwise, creative suggestions for what to do with salad greens besides, well, salad?

To help celebrate our recent birthdays, some friends joined us for what evolved into a 50s-themed evening, all the way down to the shrimp cocktail, cocktail sausages (albeit the delicious Spanish ones), and a vintage-styled red shift dress with a flippy hairdo. This crowd could have held their own in the NY Times Style Section, if I do say so myself.

Looks aside, one of the stars of the evening — and of past occasions where they have made an appearance — were (you guessed it) the deviled eggs. Damn good deviled eggs. OK, looks not aside: they were sharp dressers too. I would post a photo, but what happens at the party, stays at the party. You’ll just have to take my word for it and settle for the recipe, transcribed here by popular request. Enjoy!
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This is not another depressing post about the problems with our food production current system. (If you’re scratching your head in confusion, read about The Omnivore’s Dilemma, or better yet, read the book itself.) Rather, today’s post is about one positive and rewarding way that I’m dealing with this information: I’m eating what is best described as uber-local, at least for this dinner.
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