Tag Archives: Freebie Friday

Day #8 – June 14, 2010

“Measure accurately, using standard measuring cups and spoons.”
Chapter 7, Page 3 of Better Homes and Gardens Cookbook, 1949

Am I the only one who needs a translator when cooking with my grandmother? This weekend, after preparing the potato salad with Mima Peggy, I made devilled eggs with Mima Sara. Here is a snippet from our conversation:

Mima Sara: “First you have to boil the eggs.”

Emily: “Okay, how long should we boil them?”

Mima Sara: “Only three or four minutes. Then, cover ‘em and let ‘em sit until they are done.”

Emily: “How long would you say that will take?”

Mima: “Oh, just a little while.”

Emily: How long is a little while?

Mima:”You know, just long enough for them to get done.”

Emily: “Never mind. I’ll look that up online. So, what next?”

Mima: “We’ll peel the eggs and seperate the whites from the yolks.”

Emily: “Okay, how many eggs should we use?”

Mima: “As many as you want to make.”

Emily: “But, how many do you use?”

Mima: “As many as I need.”

Emily: “Why do I feel like this conversation is going nowhere? Let’s say that we use eight eggs. Then, what?”

Mima: “Now, we add the mustard.”

Emily: “How much mustard?”

Mima: “Just a dibble.”

Emily: “How much is a dibble?”

Mima: “More than a pinch and less than a heap.”

Emily: “I guess we will add a dibble of mayonaise, too.”

Mima: “No, we need more than a dibble of mayonaise. We need at least a couple spoon fulls of mayo.”

Emily: “What size spoon?”

Mima: “Whatever size you have in the kitchen.”

Emily: “Oh my goodness. My head hurts. Do we need anything else?”

Mima: “Just some salt and pepper.”

Emily: “Should we add a pinch, or a dibble, or a heap, or a spoonful?”

Mima: “You just add salt and pepper until it tastes right.”

So, Let’s recap….

1. Get as many eggs as you need.

2. Boil them until they are done.

3. Peel and seperate the white from the yolk.

4. Add a dibble of mustard.

5. Add a few spoonfuls of mayonaise.

6. Mix and add salt and pepper until it tastes right. 

7. Spoon the mixture into your egg whites and hope for the best! Actually, Mima’s measurements were perfect. The devilled eggs were delicious. Thanks, Mima, for teaching me kitchen lingo!

As Mima says, “It’s as clear as mud now.”

On another note, Dee helped me draw for the winner of the Free Blackberry Pickin’ at Southern Belle Farms. Congratulations to Phyllis Finazzo! And thank you to Southern Belle for your support.

Check out the blog every Friday for additional Freebies!

And finally, here is the Menu for the Week:

Monday

Breakfast   - Out to Eat

Lunch- Out to Eat

Dinner – Homemade Chicken Pot Pie, Corn, Salad

Dessert – Neapolitan Ice Cream

Tuesday

Breakfast – Steel Cut Oats with Brown Sugar, Peach Slices, Coffee with Cream

Lunch – Out to Eat

Dinner-  Roast Beef with Mushrooms, Green Beans, Salad

Dessert – Homemade Angel Food Cake with Ice Cream and Strawberries

 Wednesday

Breakfast – Out to eat

Lunch – Roast Beef Sandwich, Green beans, strawberries

Man Snack – chips and homemade salsa, real lemonade

Dinner – Rice, Beans, Cornbread, Fresh Tomatoes

Dessert – Homemade Angel Food Cake with Peaches, Blueberries, and Ice Cream

 Thursday

Breakfast – Biscuits with Homemade Strawberry Jelly, Bacon, Coffee, Juice

Lunch – Rice, Beans, Cornbread, Tomatoes

Man Snack – Chips and Onion Dip

Dinner – Grilled Steak, Sweet potatoes with brown sugar, tomato and cucumber salad

Dessert – Homemade Peach Ice Cream

 Friday

Breakfast – Out to eat

Lunch – Out to eat

Dinner – Date Night – Out to eat

 Saturday

Breakfast – Banana Pancakes with Strawberry Syrup, Sausage Balls, Fruit Salad

Lunch – Turkey and cheese Panini, homemade salsa with chips, and fruit salad

Dinner – Grilled Hamburgers, Grilled Potatoes, Grilled Asparagus

 Sunday – Rest, no cooking,

Breakfast – Eat at church

Lunch – Out to eat

Dinner – Leftovers