Today I dragged my sorry carcass over to the local supermercado and bought some produce -- we seem to be in that tragic lull before anything is full grown enough to eat and after all the storage foods are gone. I did obtain some mushrooms, and thus was able to make a batch of
this egg salad, in the version where a block of firm tofu pinch hits for the eggs.
By the way, the secrets to this egg salad are as follows:
(1) LOTS of dill.
(2) Plenty of salt and especially pepper -- be sure to taste and adjust.
Nice mayonnaise is nice, but plain old Hellmann's is just fine. As mentioned above, it can also be made with tofu if you feel like being a bit healthier, or if boiling the eggs seems like an irritating extra step; in that case I like to add a quarter-teaspoon or so of turmeric. I imagine it could be made with soy mayonnaise, too, if one happened to be vegan, though I've never had soy mayo, so I can't actually vouch for how well that would work. And if you happen to have some fresh chives around, chop them in, too.
We'll be enjoying it very much with some toasted pita bread in the morning, and for other mornings and/or lunches thereafter. I really can't get over how tasty it is, especially because I am otherwise so uninterested in egg salad and its allies. But this stuff -- yes please, and second helpings.
For tonight's dinner, I have no idea; it's awful hot in here, and I am awful lazy. We'll just have to wait and see what happens. Maybe dinner will somehow arise as an emergent property of the dynamic network with inputs me and torpor.