Nothing But Fluff

Life can be a serious affair. It feels good now and then to talk fluff. There are simple pleasures that are worth mentioning. Here you can read funny stories, happy thoughts, favorite recipes, and any other fluff that I dream up. (Some posts were originally published on MySpace).

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Location: New Brunswick, Canada

Shallow, I'm not. I ponder almost everything. Every book I read or movie I watch evokes something to discuss. I thrive on learning and growing to be a better example. Uncaring, I'm not. I'm a sincere friend, a loving mom, and a caring daughter. Apathetic, I'm not. I'm extremely passionate, especially about doing the right thing. I speak up in classes, tutor others, talk to strangers in stores, and love deeply. Boring, I'm not. I write essays, letters, poetry, and some fiction; take classes; cook from scratch; ride horses; ice skate; play with my dogs; go to the beach for a picnic; go out for Sushi; watch classic movies; read non-fiction, autobiographies, classic literature, and young adult novels; and get to know people on the inside. Reserved, I'm not. I speak openly about my past, candidly about my present, and enthusiastically about my deepest dreams for the future. Because I ask an enormous amount of questions, have an excellent memory, and listen well, not a day goes by that I don't learn something. Yet, I'll never claim to know it all.

Sunday, January 06, 2008

RECIPE: Auntie Biz's Deviled Eggs

by Elizabeth Anne Randolph

Hard-cooked eggs
mayonnaise
sweet pickle juice
salt
paprika
dry mustard
finely chopped parsley
finely chopped ginger
sliced pitted black olives

Peel eggs and cut in half lengthwise. Carefully remove yolks and place in medium sized bowl, leaving barrel-shaped containers. Crush yolks and moisten with mayonnaise and pickle juice. Season with salt and paprika. Add a little dry mustard, parsley, and ginger. Put filling in whites. Refrigerate 1/2 hour before serving. Garnish with olive slice.

posted by Elizabeth Van Cleve Randolph | 10:34 AM

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