Welcome to November! I find it hard to believe that we are in the final 2 months of 2016! The year has just flown by! We are finally seeing fall colors here in the South, but our temperatures are still summery. We’ve had temps over 80 degrees every day for the last 2 weeks or so, and more are ahead this week! And it is so very dry! We’ve not had significant rainfall since July.
Before I share my creation for a new and better egg salad, let me share some news! My oldest son and his wife are now home owners! We are thrilled for them! There is quite a bit of work to be done before they can actually move in, but many hands make light work, and we are all doing what we can to help them on this journey!
And, of course, I simply must add a new picture of my sweet little grandman. I can’t wait to squeeze him at Thanksgiving!
Last Saturday morning the ladies of our church prepared a great breakfast for the men who had been having a special service. I enjoyed working with friends to make the breakfast happen! We had very little left over when the 70 men were finished, but there were some bacon bits, grated cheddar cheese and chopped hard-cooked eggs. I decided that they could be used to make sandwiches for the church-wide fellowship we were having on Sunday evening. When I told my youngest son what I planned to make, he said that it sounded pretty good!
I don’t know amounts because I didn’t measure the ingredients, but I will give estimates.
- about 2 cups chopped hard-cooked eggs
- about 1-1/2 c. chopped cooked bacon
- 1 c. grated cheddar cheese
- mayonnaise–just enough to moisten the ingredients and hold them together
- salt to taste
Mix all these ingredients in a large mixing bowl. Spread on Wasa crackers for a great THM lunch! I used a good wheat bread and made sandwiches for our church supper. My youngest son said that they were just amazing! I think that we have a new egg salad recipe that I will probably use from now on!