Deviled Eggs.2

I've always found ask.com to be far and away the best place to find recipes. Today, I used it to make deviled eggs.

How's that for a domestic post?

Long away and far ago, the world made some sense. Now, it's just like this absurd building, frying in the mid-day sun, much like an egg in the pan.

This building actually has a purpose. It's the San Francisco Fire Department's training facility. Sadly, there seems no way to get a decent photo of it (I've been trying for months.)

There's all sorts of things I didn't know about eggs. You should hard-boil older eggs (nearer their expiration date); otherwise, the shell is exceedingly hard to peel. Also, if you want to avoid that unappetizing green-gray tinge, rinse them in very cold water after you boil them, and then refrigerate them.*

I'm considering a career change.

Since journalism seems to have, for all intents and purposes, joined the endangered species list, I need a new way to support myself and my family.

Maybe I could be a food specialist?

Did you know that extremely tiny green onion shoots make an excellent salad garnish?

-30-


* The goal here, of course, is to achieve that nice yellow yoke color in your deviled eggs.