i am getting excited that spring is on it’s way!
spring and autumn are my favorites because they’re the perfect mild-weather transitions between our rainy season (which lasts about 9 months of the year) and our summer (which people here think is short and cool, meanwhile i nearly die of heatstroke), both of which last much too long in my opinion! spring and autumn are my relief pitches. (not totally sure i used that sports reference correctly.) my motorcycle took a hit in the windstorm we had earlier this week — my landlord called to say it blew over. it survived, with only a few scratches, thankfully. in-between weather is on it’s way, and i’m happy!
my mom’s sheep had their lambs, and daffodils are thinking about breaking through the cold ground at my parents’ farm. aaaand my new niece is on her way! a fresh spring baby niece for me :) i am super excited. so are her soon-to-be-parents and big sister. so i threw a little baby shower for my sister-in-law. of course with a girl on the way, everything had to be pink. that was in fact, the theme.
i made pink-hued roasted red pepper hummus (use your favorite hummus recipe, but add a jarred roasted red pepper or two to the mix), served pink grapefruit sodas and pink cupcakes (that i did not make! they were way too pretty to be my creations), but the pinkest of all were some deviled eggs i made.
you can make them, too! they are delicious and festive. i didn’t notice much of a beet flavor at all (sad for me, i adore beets — happy for deviled-egg lovers everywhere!) or much of a pickled flavor, either. but they only spent a short time in a beet-infused pickling brine to turn them a beautiful hue. i love cooking with beets… i like the red that gets everywhere. so vibrant!
beet-pickled deviled eggsadapted from Gourmet Magazine
- small beet, peeled and sliced
- small onion, peeled and sliced
- 1 cup distilled white vinegar
- bay leaf
- 1 tablespoon sugar
mix together in a large saucepan and bring to a boil; cover, and simmer on medium-low heat for 20 minutes. remove from heat and let sit uncovered until completely cooled. this is your pickling liquid — and it can be made up to 3 days in advance and kept in the fridge.
add one dozen hard-boiled eggs to the pickling brine in a large, air-tight container. refrigerate for about 4 hours, stirring once.
drain eggs and cut in half lengthwise. mash yolks with 1/3 cup mayonnaise and 1/4 cup dijon mustard. season with salt and pepper. pipe filling into whites.