What's That Smell??

Someone commented to me today that the eggs were starting to smell. They requested that I post something new for you all to read, roll your eyes at, or whatever. I have a some ideas that I have been tossing around, and a few things that I want to share with you, but I just haven't worked out quite what to say and how to say it. Maybe, I am thinking about it too much. Most of my posts are just off the cuff, whatever-comes-to-mind thoughts about what is On My Plate. I don't know what my problem is right now. Until I get it all sorted out, I thought I would post something to amuse you.

Click on the groups of blocks in the same color to reveal the photos. Enjoy what has been On My Plate during my silences.

The Devil Made Me Do It

Today, I have a craving. I feel a draw to tangy mustard combined with creamy mayo and mushed up egg yolks. The devil is calling my name; that is, the deviled egg. With my herb garden overflowing with tarragon, I searched out a recipe that also incorporates that tender herb and some salty capers. It is devilishly good.

Tarragon and Caper Deviled Eggs

6 hard-boiled eggs
2 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
1 ½ teaspoons Dijon mustard
2 tablespoons celery, finely minced
4 teaspoons fresh tarragon, minced
1 tablespoon capers, drained and minced
2 teaspoons shallots, minced finely
salt, to taste
fresh ground black pepper, to taste

Boil the eggs, shell and cut in half lengthwise.
In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
Stir in the celery, fresh tarragon, capers and the shallots.
Season to taste with salt and pepper.
Divide and spoon the mixture into the egg halves.
If not eating immediately, cover well and refrigerate.

Hundreds and Thousands

In Britain, Hundreds and Thousands are merely Sprinkles. Little candy coated bits of sugar that are used to decorate and adorn cakes, cookies, and even buttered slices of bread for fairy tea parties. Sprinkles add pop to our ice cream sundaes, sparkle to our rice krispie treats, and imagination to every dessert they touch.

Surprisingly, this blog has reached one hundred posts. I hope that sharing what has been On My Plate has added some pop, sparkle, and imagination to your own. I know that some faithful have tried a few recipes, a few devoted have made comments (although, I once read a statistic that the average blog reader never leaves comments...I am glad to know that I am sharing with people who aren't just average), some persuasive friends hound me when I don't post, and some even demand a mention now and again (here you go, Richie).

I started this blog out of boredom and frustration that my cookbook plans weren't going as well as I had hoped. I shared it with only a few out of fear that my musings were really incredibly dull, insipid, and downright corny. I know that many of you have passed the link on to others. I see that I do have some steadfast followers...even if it just to roll your eyes at what I have written for the day. :~) I doubt that I will ever make the blog fully public, but appreciate everyone that does enjoy it and like that you think it is worthy to share. Thanks for humoring me about what is On My Plate.

As for what is On My Plate, it is summer; it is hot. Nobody wants to lock themselves in the kitchen with a blazing oven to make a dessert. Why not perk up purchased ice cream treats with chocolate coating and sprinkles? I don't know if I will ever get to Hundreds and Thousands of posts, but lets treat ourselves to something cool and celebrate our menus with a little life thrown in.

Dipped Ice Cream Sandwiches

6 (1 ounce) semi-sweet chocolate baking squares, chopped
1 tablespoon shortening
4 ice cream sandwiches
Candy Sprinkles a/k/a Hundreds and Thousands

Line a baking sheet with waxed paper; set aside.
In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
Dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
Place on prepared baking sheet and freeze. (Serves 4)