I baked some whole wheat bread from scratch today. (This happens very rarely so don’t go getting these far-fetched super awesome homemaker ideas about me.) On these rare occasions that I bake bread, I love it. The house smells so good. The process is fun. I like knowing all the ingredients that I’m eating. And the bread is just so pretty. I wonder why I don’t do it all the time, and then I remember, oh yeah, it takes like 3 hours. Anyway, once the bread is cooled, all I want is a sandwich. This entire day I’ve anticipated having my moment with my sandwich, an egg salad sandwich to be exact. My regular egg salad recipe is very simple…hard-boiled eggs, a small spoonful of light mayo, a teensy sprinkle of Lawry’s season salt, and a few cranks of fresh black pepper. It really is tasty; even our kids like it. So tonight I am on my way to my moment only to discover we are completely out of mayonnaise. I’m not sure this has ever happened before in the history of my life and of course, it had to be tonight. I did a quick scan of our groceries, looking for something creamy…hmm, salad dressing, eww (translation: eww: pronounced “ooo” meaning gross) ; milk, super eww; avocado, interesting. Out came the food processor, in went 2 hard boiled eggs, 1/2 an avocado, the same sprinkles of salt and pepper. And the result? Super delicious egg salad. This accidental success = permanent Bryant menu staple. It is creamy, tasty, fresh, healthy, and the perfect complement to my bread.
True confession: I’m eating round 2 as I type.