Sunday, October 2, 2011
The Lunch Box
Last weekend Serena and I drove practically to Kentucky to pick up 54 years of Gourmet that I bought off Ebay. It’s a six hour drive to Marion, where we were to rendezvous with my Gourmet’s previous owner. But six hours is a long time in a car and although we had a good time, but doubt we’ll be vacationing there anytime soon.
Since I’d already shot my wad on the magazines, this road trip seemed like perfect opportunity to try out some new recipes instead of eating at a lot of expensive and unhealthful roadside restaurants. I turned to The Lunch Box Cookbook for some ideas. I settled on “Sardine de Luxe” filling for our sandwiches. But quel dommage! I was all out of sardines. Serena though that this was a good thing, and that perhaps sardines sandwiches weren’t quite the right choice for a day-long car ride.
Of course she was right, and I decided to make something that did not require a trip to the grocery. The Lunch Box has a great recipe for “Basic Egg Salad Filling” followed by many “variations.”
4 hard-cooked eggs, chopped fine
3 tablespoons chopped sweet pickle
3 tablespoons salad dressing
NOTE: they mean vinaigrette dressing
½ teaspoon prepared mustard
¼ teaspoon onion salt
Few grains pepper
This is an easy recipe and I had everything on hand—even onion salt. I chose the variation in which you add chopped pimento-stuffed green olives. It was really tasty and way less stinky than sardines.