September 26

I made deviled eggs again today, and this time I was completely unsupervised. One dozen eggs, two dozen deviled eggs, sixteen of which went onto the egg plate purchased for the occasion (Boyfriend and I were going to a potluck party). The other eight "deformed" eggs went on a separate plate to be devoured at our leisure.

Speaking of deformed eggs, I have no idea how Boyfriend can hard boil six eggs and have them all come out perfect. When I boil eggs the yolks are anywhere from the narrow end of the egg to practically coming out the side. Is there some trick to it? I mean, really?

But I digress. The eggs tasted OK, except for having used more mustard than I should have. That was my fault entirely; I scaled up the amount I put in the last batch without bothering to taste it, but with the salt added this time, the mustard was a bit overwhelming. Adding a little butter to the mix only added to the creaminess of the filling, though my arteries are probably hardening as I type.

Still, they were good eggs. Really good eggs.

Next time, with luck, I'll get the salt and the mustard proportions correct and have enough mayonnaise to avoid having to resort to butter. My goal is to get the original recipe down pat, so I can begin to experiment with it.

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August 16

The recipe for Deviled Eggs is suspiciously simple for such a delicious result.

Boyfriend made the dish for me when we were on vacation, and indulges my taste for it every couple of months. Having grown up in the South, I've had many different varieties of deviled egg, and liked most of them. I have to say, though, that boyfriend's recipe is the best. So I asked him to show me how he makes it.

Hard boiled eggs, mustard powder, mayonnaise, and paprika. That's it. I expected something more elaborate, and certainly something requiring more utensils than a paring knife and a couple of spoons. It boggles my mind how he could create something so divine -- pun intended -- from so few, and so humble, ingredients.

I proceeded to eat eight deviled eggs for breakfast -- well, eight halves equals four eggs, I guess -- and thoroughly enjoyed them. Hopefully I'll enjoy them more often in the future.

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January 25

True confession time: I cook for my dog.

Since we found out that Pogo is diabetic, we've had to make a lot of adjustments to our life. Giving him a two insulin injections a day, for instance. Cooking is another change. Pogo got a stomach bug, so we put him on a bland diet of brown rice and oatmeal. Well, he loved his new food, so we decided to keep him on the diet, figuring that it was worth it to keep him healthy and happy. The vet instructed us to add protein to this new diet, and gave us some other recommendations to make this a better-balanced diet.

Pictured above is an assortment some of Pogo's favorite foods. I base each meal on oatmeal (in the canister) or brown rice (in the small glass). To that I add protein, usually cooked hamburger or chicken, usually with some carrots or apples cut into very small pieces. To all this, I add a couple tablespoons of wheat germ (which I forgot to squeeze into the group above). Rounding it all out is a children's chewable vitamin, to give Pogo the vitamins and minerals he needs to remain healthy.

Since changing his diet, the amount of insulin Pogo needs to regulate his blood sugar has gone down substantially. While doing all this cooking is a lot of work -- especially on the weekends, when I do a lot of prep work for the rest of the week -- it's worth it to keep my puppy dog healthy.

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