In the last post I mentioned vegetables from the garden that I can count on every year. These perennials have made surviving the forth trimester much easier.
But, in addition to vegetables like asparagus, there are two other things around here that I can count on.
Number One? Eggs.
We have twenty hens in the backyard coop so we get nearly twenty eggs a day. We sell them to a handful of people in the area, but we still always have plenty left over for us.
They are exactly what we need for a quick, protein packed breakfast or snack. I try to have a bunch hard boiled in the refrigerator at all times. They are super handy. Especially when Theo has me pretty occupied.
And, Number Two? Adam.
I know that I could always count on Adam, but in the last six weeks I have learned to lean on my husband more than ever and in a new way.
While Adam’s attentiveness towards Theo is great and totally adorable, his love and attention towards me and my needs has kept me sane.
He makes sure that I shower or get a couple hours of sleep by demanding to take the baby. Even if it means doing bouncing laps around the kitchen island until his quads burn.
Laundry has always been my chore because I really don’t mind it… and because I have clothes with “weird” laundry steps. But, as the piles grow Adam has stepped in, asking every time about the temperature and style of washing needed.
I also have had to bow out of dinner prep lately as some nights we experience cluster feeding and a bit of a witching hour. Adam takes meal prep and dishes, something we used to share, on without a complaint.
He has also taken meal prep a step further and made sure that I have something for lunch every day with the help of our consistent eggs.
For a while now, Adam has made bread for the week on Sundays. He enjoys doing it and likes knowing that it is something we made. He has experimented with everything from sourdough to plain sandwhich bread.
Recently, in addition to the bread, he has also been making a big batch of egg salad with our backyard eggs. I am so thankful to have in the fridge ready to go for a quick lunch.
This egg salad is casual enough for busy weekday lunches, but could easily be dressed up for a shower or late Sunday brunch option. Adam has played with different spices to give a more Southwestern flare and we both agree that there has to be the crunch of celery. He has also subbed chives for green onions because they are another perennial in the garden that we can count on every spring.
- 8 hard boiled eggs peeled
- 1/2 cup of mayonnaise
- 1 teaspoon dijon mustard
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh chives
- Salt and Pepper
- 1/4 teaspoon paprika
- Chop hard boiled eggs and place into a bowl and stir in mayonnaise, mustard, celery and chives. Season with salt, pepper and paprika. Stir and serve on sandwiches or crackers.
That’s so sweet! And I’m going to have to keep this recipe in mind when our chickens start laying!