What to make for lunch?

The only time to eat diet food is while you're waiting for the steak to cook.
-Julia Child

Upon getting back from the mountains, I was at a loss of what to take for lunch this week.  Should I go to the grocery store and buy more food, or do I throw something together with the few random food items in the kitchen?  Luckily, I had eggs... always have eggs in your fridge. 

Egg Salad
8 large eggs
1/2 cup mayonnaise
2 T. Dijon mustard
1/4 cup red onion, chopped
1 1/2 T. fresh taragon, finely chopped
1/4 t. kosher salt
1/4 t. freshly ground black pepper

Place the eggs in a medium saucepan with water to cover.  Bring to a boil over high heat.  Once the water is at a rolling boil, put the lid on the pot and turn the flame off.  Let the eggs sit in the pot with the water for 15 minutes.  Drain the eggs from the hot water and plunge them into a large bowl of ice water for a minute or so.  Take them out as soon as they're cool.  Peel the eggs and finely chop.

In a medium sized bowl, mix together the mayonnaise, mustard, onion, tarragon, salt and pepper.  Add the eggs and mix together.  Serve with bread.

Beautiful Western NC

Everybody needs to get away from their day-to-day routine every now and then.  This past weekend, I escaped to Asheville for the weekend to spend time with some of my favorite people.  The entire weekend was a refreshing mix of delicious food, beautiful scenery, and many warm memories.  Although I was sad to leave the mountains this morning, I arrived back in the Triangle refreshed and rejuvinated.  ...The weekend had me thinking, when can I go back to the mountains again?

On Saturday, my food guru invited friends over to enjoy the lovely spring evening and drink margaritas.  We used this unusual but delicious recipe!

Beer Margaritas
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges


Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

AmeriCorps Week

It's AmeriCorps Week, and I have been busy volunteering at a few different and new locations. 

On Monday, I volunteered with the Cary YMCA at the Step Into Africa Exhibit.  This exhibit is free to the public and open until Sunday.  I highly recommend checking it out if you are in the Triangle and have a free hour or so.

Yesterday, I spent a few hours at the Cameron Village Library recruiting people to volunteer with AmeriCorps.  I got to meet a few other AmeriCorps volunteers from the area.  One girl works with the Wrenn House, a facility for homeless youth.  I really enjoyed getting to hear the challenges and rewards that came with other volunteers' AmeriCorps experiences.

This morning, I joined other Access JobLink AmeriCorps members at the With Love from Jesus warehouse.  With Love from Jesus is a non-profit organization that gives away a wide variety of resources to the public: food, furniture, over-the-counter medicine, toiletries, makeup, clothing, etc... 

Although the full-time volunteers are a little too religious for my taste, I really admire their goodwill, generosity, and compassion.  It was a great day of volunteering, and I now appreciate the hard work that grocery store clerks do...I also remain proud of the shelves that I stocked!

Molasses Sugar Cookies

1/2 cup applesauce

1 1/4 cups sugar, divided

6 T. butter, softened

1/4 cup dark molasses

1 large egg

1 cup all-purpose flour

1 cup whole wheat pastry flour (or 1 3/4 cup all purpose and 1/4 cup whole wheat flour)

2 t. baking soda

1 t. ground cinnamon

1/2 t. salt

1/2 t. ground ginger

1/2 t. ground cloves

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.  Cover with additional paper towels; let stand 5 minutes.  Scrape into a bowl using a rubber spatula.

Combine applesauce, 1 cup sugar, and butter; beat at medium speed with an electric mixer until well blended (about 3 minutes).  Add molasses and egg; beat well.

Combine flours and remaining 5 ingredients, stirring well with a whisk.  Gradually add flour mixture to sugar mixture, beating until blended.  Cover and freeze dough 30 minutes or until firm.

With moist hands, shape dough into 32 (1-inch) balls.  Roll balls in remaining 1/4 cup sugar.  Place 3 inches apart on baking sheets coated with cooking spray.  Bake at 375 degrees for 8 to 10 minutes.  Cool on pans 5 minutes.  Remove from pans; cool completely on wire racks.