Saveur’s latest issue has a special on chives. I love chives and also grow them during the spring and summer. They are quote hardy and are like a delicate green onion. I made the “fork and knife” egg salad, but chopped up my eggs more. I should have made my own mayonnaise for a superior taste, but I had a couple other things ready to happen in the kitchen at the time. Also, the recipes recommendation for who to simply hard boil the egg was right on and really helped get the shell off while preserving some egg.
No comments:
Post a Comment