The Recipes

Return to Childhood

Yes, I cooked today.  But I wasn't fancy.  I totally returned to childhood.  It's a tiny, slight twist on something my Mom and I would eat for lunch when I was a kid.  She watched "All My Children," and when the halfway point came, there was a book that appeared on the screen with a hand turning the page.  My mom would cry, "Page!  Lunch!"  We would scramble to get our lunch during the extended commercial break and be back in front of the TV to hang with Adam, Palmer and Erica.

So, I promised you that I would make something new everyday, but I also told you there would be laziness and hiccups along the way.  This lunch made me happy at a time when I'm missing my family.

Egg Salad and Fennel Slaw


Ingredients:

- 1 egg
- 1 T. pickle relish
- 1/2 T. mayo
- 1 T. yellow mustard, plus an extra dollop
- 1/2 T. dijon mustard
- 1/2 fennel bulb, chopped
- 1 carrot, peeled and chopped
- 1/6 red onion, chopped
- 1 T. dried marjoram
- splash red wine vinegar
- drizzle of olive oil
- 4 green olives, sliced for garnish
- salt
- pepper
- piece of bread

Put the egg in a small pot, cover with water, and bring the pot to a boil.  When the water is boiling, remove the pot from the heat and let it sit for 15 minutes.  Remove the eggs from the pot and let them cool completely.

Mix the chopped vegetables with the marjoram, vinegar, dollop of mustard, salt, pepper, and olive oil.  Stir to coat the vegetables.

Finely chop the eggs, or use the back side of a spoon to mash them into small pieces once they are cooled.  Stir in the rest of the mustard, dijon, mayonaisse, relish, salt, and pepper.  Toast the bread, and spread the egg salad on top.  Cut it into four pieces, garnishing each with the slices of olives.  Serve alongside the slaw.