Devilishly good

The best part of Easter, as far as I am concerned, is turning the dyed Easter eggs into devilled eggs. Last year I had the brilliant idea of making half the batch a little new wave by adding this yuzu-chili paste I bought at the local Japanese market thinking it looked interesting, and it packs quite a kick. So I did that again this year, and dusted those with some green tea powder to distinguish them from the traditional ones, which I dusted with smoked paprika. See before and after pictures above.

Eggs-cellence (yeah, I know)

That effing tarragon is still growing faster than I can use it, but I put a few sprigs to use this morning. First, I scored a good cup of coffee off my next-door neighbors, who rock in so many ways, providing me with coffee and cold beers being only two of the most recent. Thus fortified, I made myself a lovely pan of fluffy scrambled eggs with tarragon, and sprinkled with the fleur de sel I keep on a special shelf for my own personal use (so that the rest of the household does not waste it on items that are not worthy). This made for a lovely early lunch, before I headed off to my first-ever guitar lesson.

Remember all the hysteria about not eating eggs because of the cholesterol? I think that was around the time of the Great Oat Bran Craze of yesteryear. Boy, am I glad we all got over that, because eggs are one of the most useful things in the kitchen. And I'm not just talking about how you have to use them for their magical binding, rising, and other cooking properties. You can do them in so many ways as the center of a dish and they're really delicious and also dead easy.