May is going by in a blur. It seems like we were waiting and waiting for spring to start and somehow, we're nearly to the Memorial Day weekend, like someone hit a fast forward button on the calendar. It's a mad rush to the end of the school year with field trips galore and me and the other outdoor/garden volunteers scrambling to get all the school kids outside for planting before we run out of time. I need to stock up on Claritin and sunscreen.
Last night was another event at the school, but I am determined to continue TNFC, even if the kids just help with one thing. We needed something quick and easy: deviled eggs!
We boiled more eggs than we needed for dinner because Daniel and Anya both like having hard-boiled eggs packed in their lunches, and it's a nice way to vary up the protein from PBJ and cheese sticks.
One fun thing about cooking this time of year is harvesting ingredients from the front yard. My vegetable garden is getting a really slow start, but I have a lot of herbs growing out front: thyme, oregano, lemon balm, mint, sage, onion chives, garlic chives, curly parsley and flat Italian parsley (pictured above). When it warms up a bit, perhaps next week, I'll plant as much basil as I can stuff into the space that's left. We cut some parsley and chives for the deviled eggs last night.
Peeling the eggs was no picnic, but the kids did really well with cutting them in half and scooping out the innards.
Daniel squirted mustard into the yolk mixture. He told me later he tasted some mustard and didn't like it on its own.
|About to nom some deviled eggs. Mha-ha-ha-ha-Ha-ha-ha!!!!!!!!!!!!!!!!!!!!!!!|