Day: November 6, 2011

Hmmm.

All clear on this side.

OK, let’s go for it! Uh Oh, that guy has a camera.

BOTH OF US, ALONE

I thought I was alone, having wandered for about an hour

before the man and his dog slowly, but surprisingly,

came out from behind the large boulders at the eastern end

of the beach that looks over the Annisquam and that in summer

provides a good post for parents watching  their children .

As the dog loped off along the path in the dunes that leads

to the parking  lot, the man and I became the sole occupants

of this lovely, but in the cool autumn air, lonely place.

He didn’t notice me, or, in any event, acknowledge me.

I took his photograph as if to prove  I wasn’t alone.

http://www.goodmorninggloucester.com

It was a great Mug Up this morning at R. Duck’s house in Rockport.  Food was plentiful as you can see from the photos, and R and Paul were in great form.  Check out the amazing smoked fish platter Fred Bodin brought, and there was a delicious apple cobbler that Greg Bover made, a bunch of other goodies that I don’t know who made or brought, and of course my now famous deviled eggs.  Most of the crew was there, although we missed regulars, Joey and Paul Frontiero, and it was great to see everyone.  Marty Luster, Kim Smith, Donna Ardizzoni and Shew were also shooting, so I’ll limit my shots to the food and let them show the rest.  Thanks Paul and Sue for hosting such an enjoyable Mug Up in your lovely home.

While there, Donna said she wanted my deviled egg recipe.  Since I don’t measure anything or use the same ingredients every time, a recipe is difficult, but here’s what I more or less do:

Hardboil a dozen eggs.  Peel, cut in half and remove the yolks to a bowl and mash.  To your bowl of mashed egg yolks, add about 3 tablespoons of mayonnaise (your preference, I use Market Basket brand), a tablespoon or so of spicey brown mustard and a couple tablespoons of horseradish sauce (sometimes I substitute creamy ceasar dressing), fresh ground pepper, dill, a dash of salt and 3 dollops of Louisiana hot sauce.  Mix up well, taste and adjust for your preference of devilishness.  Fill eggs.  I like to have a portion of finely chopped cooked bacon or Canadian bacon on hand for people to sprinkle on top if they like.

Deviled eggs are a great Thanksgiving appetizer, so whether you try my recipe or use your own, make deviled eggs for Thanksgiving and make people happy – everyone loves them (unless they are egg intolerant or vegan or just don’t like eggs).

E.J. Lefavour