Love this glimpse into your family's Easter via deviled eggs and steak. Bless you for making affordable food sound like nectar of the gods. I am a little surprised, knowing your encyclopedic knowledge of trivia, you didn't tell us the origin of "deviled" for these heavenly concoctions. Would you please let us know? It's too early to Google when I haven't had my second cup yet. Thanks for another smiley post and pics.
Great idea on the origin story. Google says they date to ancient Rome. The Brits later dubbed them "deviled" for the hot spices that diners liked to add. Look at us growing!
We had my son Jonas and his girlfriend in from Chicago so it was ham and lamb for Easter dinner. My mom always served lamb on Easter...while in SLC she had a connection with a few Basque friends that herded sheep so we always had lamb (she seemed to know everyone). One of her traditions we haven't continued was to allow the Christmas tree to dry to the point where all the needles would fall and she'd hang Easter eggs on the bare branches (That woman! Always creative...). Great memories,
Here is a glimpse of the Helgren household Easter party circa 1962 (SLC):
Creamed spinach would make a nice side. We had cold pea salad with radishes and a sprinkling of goat cheese. At least I think it was goat cheese. Rapunzel pulled it together, along with a nice chimichurri to top the flank steak. Yum! I want it again already. Makes for great leftovers: wraps, sandwiches, beef bowls or salads.
For the life of me, I cannot make a deviled egg! Cutting the egg in equal halves is a major stumbling block. And the yolk spills out....UFFF!!! I will definitely eat them but don't ask me to make them. I love Smartacus' take on the eggs. It seems that you enjoyed your Easter festivities, albeit shy 2 grands. Thank you for the photos; what joy!!!! SHARED!
Judi, one of the things that helps me is to "cold-plunge" the eggs as soon as they're done boiling. That really helps with the peeling. I just pour the hot water out of the pot and add fresh water and a bunch of ice. They sit for five minutes and the peeling is much easier that way. I crack the top of the egg, then the bottom of the eggs and peel away (a trick Smartacus showed me). Hard-boiled eggs drove me nuts till I learned that little trick.
Love this glimpse into your family's Easter via deviled eggs and steak. Bless you for making affordable food sound like nectar of the gods. I am a little surprised, knowing your encyclopedic knowledge of trivia, you didn't tell us the origin of "deviled" for these heavenly concoctions. Would you please let us know? It's too early to Google when I haven't had my second cup yet. Thanks for another smiley post and pics.
Great idea on the origin story. Google says they date to ancient Rome. The Brits later dubbed them "deviled" for the hot spices that diners liked to add. Look at us growing!
Thanks for doing the legwork! That makes perfect sense. Smartacus was on point with the Sriracha. He IS smart!
We had my son Jonas and his girlfriend in from Chicago so it was ham and lamb for Easter dinner. My mom always served lamb on Easter...while in SLC she had a connection with a few Basque friends that herded sheep so we always had lamb (she seemed to know everyone). One of her traditions we haven't continued was to allow the Christmas tree to dry to the point where all the needles would fall and she'd hang Easter eggs on the bare branches (That woman! Always creative...). Great memories,
Here is a glimpse of the Helgren household Easter party circa 1962 (SLC):
https://helgren.com/web/guest/easter-1962-
Flank steak ! I haven’t had that in years - I remember my folks making it for a ‘special’ dinner….-along with Stouffer’s spinach soufflé!
May be time to try flank steak again - but no frozen veggies
Creamed spinach would make a nice side. We had cold pea salad with radishes and a sprinkling of goat cheese. At least I think it was goat cheese. Rapunzel pulled it together, along with a nice chimichurri to top the flank steak. Yum! I want it again already. Makes for great leftovers: wraps, sandwiches, beef bowls or salads.
For the life of me, I cannot make a deviled egg! Cutting the egg in equal halves is a major stumbling block. And the yolk spills out....UFFF!!! I will definitely eat them but don't ask me to make them. I love Smartacus' take on the eggs. It seems that you enjoyed your Easter festivities, albeit shy 2 grands. Thank you for the photos; what joy!!!! SHARED!
Judi, one of the things that helps me is to "cold-plunge" the eggs as soon as they're done boiling. That really helps with the peeling. I just pour the hot water out of the pot and add fresh water and a bunch of ice. They sit for five minutes and the peeling is much easier that way. I crack the top of the egg, then the bottom of the eggs and peel away (a trick Smartacus showed me). Hard-boiled eggs drove me nuts till I learned that little trick.