Sesame Deviled Eggs

You know, “deviled” should have geminate <l>s because the single <l> brings the <i>, /ɪ/, to the front, leading <deviled> to be pronounced [di,vaɪ’ɫd] instead of [dɛ’vɪɫd,]. As you can see, the stress also switches to the second syllable with one <l>.
In other words, it should be “devilled eggs”. Yes. Spell-check put angry red dots beneath it to tell me I’m wrong.

Man, now every time I see “deviled” in this post, I think [di,vaɪ’ɫd] which makes me think of “defiled eggs” instead.

Anyway, as you know, if I’m making food that isn’t a dessert, I’m making it for my, myself and I. We don’t mind crappy presentation as long as it tastes good and makes our tummies smile. We are generally lazy when it comes to feeding ourselves and would rather eat Ants on a Log or trailmix every day for the rest of our lives than spend over 15-20 minutes cooking food. Unless it’s something we can put on a pot and simmer and forget about it and take it off in 8 hours and eat it. We attribute this characteristic to our habit of rising at 0415, working out twice a day, and getting home at about 1900.

Sesame Deviled Eggs

• 2 hard-boiled eggs
• 1/2-1 teaspoon fish sauce (add more for more saltiness)
• 1/2 teaspoon sesame oil
• roasted sesame seeds
• freshly-ground black pepper, to taste

If you’re lazy, put the eggs into a bowl or plate and chop them up. Drizzle and sprinkle the other ingredients on top and toss it. Eat it. If you’re not lazy, take out the yolks and mash it with everything else, to taste. Stuff it back inside the albuminoid (while we often call it the albumin, it technically contains albumin, making it an albuminoid). While I recommend putting the seeds inside the yolk mash, you could sprinkle more sesame seeds on top for garnish.

I’ve got a super special awesome Mexican Black Bean Soup I’m making right now. I’ll post the recipe tomorrow as well as some homemade flavored instant oatmeal to bring to work in case you get tired of all the shit that Quaker or the grocery store’s brand put in their packaged ones.

But for now, it’s time to go climb trees in Nashville. Ta-ta.

Beet Salad

I found this recipe for stuffed beets. I made them and decided that stuffing them is only worthwhile for feeding other people, because peeled beets are slimy and hard to hollow out and you end up with extra stuffing anyway. If you’re like me and tend to feed yourself by standing half-clothed in the kitchen eating mostly with your fingers because you live by yourself so goddamit you’re gonna do whatever you want—then just chop up the beets and make a salad. It’s quite scrumptious.

So here is a recipe for beet salad, modified from Diana Bauman’s Stuffed Beets recipe (found here)

Beet Salad
Recipe adapted from “A Little Bit of Spain in Iowa”, which she adapted from “1,080 Recipes”

Ingredients:

• 4 cooked beets
• 2 hard-boiled eggs
• 1/2 small red onion, diced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon red-wine vinegar
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste

1. Rinse the beets and put them whole in a pan of cold water.  Bring to a boil, lower the heat and simmer for about 1 hour or until the beets are tender.
2. Once the beets are tender, remove them from the water and let them cool a few minutes.  Their skins should slip off.
3. Peel the beets and dice them.
4. Scoop the yolks out of the hard boiled eggs and set aside.
5. Finely chop the whites.
6. Combine the diced beet, egg whites, onion and cilantro in a bowl.
7. Whisk together the vinegar and oil in another bowl, stir in the egg yolks, and season with salt and pepper, then pour over the beet mixture.
8. Store in the refrigerator until ready to serve.