For Easter dinner, I made Maple-Glazed Pork Tenderloin, muddled mashed potatoes, and microwaved frozen peas. We had applesauce from the freezer. We also had thin slices of the Limpa Bread I baked yesterday (wonderful) and Chocolate Olive Oil Bundt Cake with Blood Orange Glaze (a lovely pink).
On Monday, we had leftover pork tenderloin and muddled mashed potatoes, but I found some lovely green beans at Aldi's, so we also had microwaved green beans.
Tonight, we will have leftover Lentil, Vegetable, Barley Soup.
Because weâve had long days at work and I had a 6:00pm meeting on Tuesday (my day off), I made tuna and white bean salad. I will finish this off tonight with a wedge salad from work - the lid popped so we couldnât sell it - it was made fresh this morning.
On Easter, I made deviled eggs to take to lunch with my manager and her mom. I FINALLY found the answer to cooking and shelling hard boiled eggs - Kenji Alt-Lopezâs article on Serious Eats https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs - I boiled them, but have now bought an insert so I can steam the eggs the next time. I watched them carefully because of my wonky stove and followed directions exactly. Cooked for 11 minutes, shocked in ice water for 15 and refrigerated overnight. I peeled 12 eggs in less than 10 minutes and the only egg that wasnât perfect was the one that cracked in the pan. The whites were tender as well - Iâm sold.
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