|Garlic chives make up the eyelashes on these Deviled Eggy Eyes.|
I wanted to bring something I could eat that would be festive, so I decorated some Deviled Eggs with thin slices of pimento-stuffed olives and gave them eyelashes from the garlic chives growing in a pot on our back porch. Not exactly completely original to use the olives to make eyes, but I haven't seen anyone else do the chive eyelashes.
|My most-used appliance — the Cuisinart egg cooker.|
I mashed up the egg yolks in another bowl, mixed them with light mayonnaise to the right consistency, a tablespoon of Dijon mustard, about a teaspoon of Paul Prudhomme's Poultry Magic seasoning and then made them smooth and creamy by hitting them with just a touch of an immersion blender. Then I folded in about three tablespoons of capers for some savory texture.
|Filling eggs with a quart-size plastic bag filled with the creamy caper and egg yolk mixture. Roll the sides of the plastic bag down to make it easier to fill, then squeeze the mixture down to a corner and cut it off.|
They were flying off the buffet table and onto partygoers plates when we left to go watch the University of Oklahoma football team lose terribly to our long-time nemesis Notre Dame. Oh well — at least the eggs were good.
I'm in the middle of a diet "reboot," which seems to have gotten me moving downward on the scales again. For most weekday meals, I've been substituting protein shakes or drinks and snacking in between meals on a protein bar or snack. On weekends, I commute to meet my hubby who is working back in the States, and I let my sleeve limit my eating and just try to make good choices.
I'm down to 196, a 77-pound loss. Finally moving again. I'm looking forward to my first-of-the-month Measure Down Day on Thursday.
For Halloween, I plan to buy some puckery Skittles (or another candy I don't like) to give to my spooks and goblins, so I won't have any trouble staying away from it.