Family and Food

>> Wednesday, June 13, 2012

I've mentioned it a few times on Twitter recently -- but I am totally obsessed with genealogy at the moment. And to be entirely truthful, I have been my entire life.

I've been catching back-episodes of Who Do You Think You Are? and it set me over the edge.

My dad's family (above) has done extensive research into where we're from, who's who, etc. My mom's side is a bit of a mystery . . . so that's what I'm concentrating on currently. Gathering known names and dates from my grandparents and searching like crazy.

Stephen would tell you that I've parked myself on the couch each night for a week -- computer in lap -- yelling out phrases like "Obituaries are where it's AT!" and "Hell YES findagrave [dot] com!"

Last night I discovered that some of my ancestors came over to Philadelphia, PA, in 1740 from Germany (Switzerland today) on a ship called the Friendship. I don't know. There's something so incredibly interesting to me about the whole process.

One thing I certainly did not inherit from my family is my taste in food.

I was telling my mom about this avocado egg salad recipe and she, somehow without words, said YUCK! But that's totally not the case. It may be one of my new favorite recipes.

First we need to talk about making the best hard-boiled eggs. This is important because growing up (and, sorry again, mom), I always thought hard-boiled eggs were supposed to be slightly grey on the inside. But actually this means they are over-cooked.

This is more like it:

And I must default to Martha Stewart for the method. I follow it e.x.a.c.t.l.y and get perfect results every single time.

To make the avocado egg salad, you need the following . . .

  • 4 hard-boiled eggs
  • 1 large avocado, cubed as you see above
  • 2 tablespoons mayonnaise or Vegenaise (we used it b/c we don't love mayo)
  • 1 teaspoon curry or fenugreek powder
  • Pinch of salt and pepper

I didn't get a great photo, and this filter doesn't help much either. But all you do is combine all the ingredients in a large bowl and mash together with a fork. Adjust the salt/pepper/mayo to your tastes. Then slap between two slices of bread or in a wrap and enjoy.

Yet another fantastic sandwich we had this weekend. And if you didn't catch yesterday's post, we had quite a masterpiece on Saturday night as well!

Speaking of food and family, today on Writing Chapter Three we're talking about Ada's current solids situation. We started out with Baby-Led Weaning. What we're doing now has involved a change of plans.

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