Tuesday, August 4, 2009

Deviled eggs and salad

Where would we be without snacks? As is true for us many nights, meal number one on the 22nd of July was a plate of grapes, homemade bread from a few days earlier, and a brie.

For meal number two, we had a dinner salad with sliced raw brown mushrooms, tomatoes, and yummies I don't remember. I didn't cook the eggs quite long enough, but they deviled just fine: egg yolk, prepared mustard, and olive oil makes for a fine filling, and paprika is a must for sprinkling on top.

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