Growing up, my mother would religiously (pun somewhat intended) boil off a dozen eggs every year on Good Friday. We’d color them, put them in our Easter baskets, and come Monday morning, toss them all in the trash. Well, not quite all–I’d usually work up the courage to try one, gag, and vow to never subject myself to another and one of my brothers would inevitably hide a couple in my closet to be discovered later in the week.
Needless to say, we were not a hard-boiled egg family. I thought everyone one like us, I thought everyone realized just how disgusting hard-boiled eggs were. I didn’t realize plenty of people were raised loving egg salad sandwiches and most siblings would fight each over a deviled egg instead of seeing them as something only to be eaten on a dare.
A year or two ago, I made a conscious decision to give hard-boiled eggs an honest try. I cracked open my “America’s Test Kitchen” cookbook and taught myself the proper way to boil an egg. I started adding them to salads. At first, I found them challenging. Then I found them satisfying. I even started to crave them and, eventually, I came around to what used to be my worst nightmare: egg salad.
My Sunday got off to such a promising start. I rolled out of bed at a leisurely hour, made coffee, and whipped up this frittata. Matt and I made plans to spend the day playing tourists in our own town and checking out a museum. Little did I know we’d get a ride home from our fun little date in a tow truck and our “cheap” outing would end with a 4 figure bill. Oh well, at least the day started on the right foot.
I’ve always been a big fan of polenta, but with how miserably cold it’s been this winter, I’m turning into a complete fiend. I think I could eat polenta morning, noon, and night until the day comes (probably sometime in late May) when I can step out my front door without seeing my breath and wearing fewer than 10 layers of clothing.
Pecan and apple pie aside, if I had to choose just 1 thing to load my plate with on Thanksgiving, it would be the stuffing. I mean, as a carb-aholic what’s not to love? And you can have so much fun with it! Herbs, sausage, nuts, veggies, I can’t wait…