Last night I was invited to a potluck dinner, where each
person contributes a plate or two of something for the meal. I took Savoury Eggs (sometimes called
Devilled Eggs, but mine are sweeter) as my dish and was most happy to see them
all get eaten.
(I will let you into a little secret – I hate taking a plate
somewhere and having it only get picked over or ignored and then end up bringing a whole lot
home again – it makes you feel like a failure somehow).
During the morning yesterday, Son and I watched a replay of
the Opening Ceremony of the 2022 Winter Olympics at Beijing. The live coverage was at 1am, so a bit early
I was very impressed with the light show at the beginning,
as it was quite spectacular.
This photo shows the New Zealand contingent entering the
stadium. We first sent a team to the
Winter Olympics in 1952 and have only ever won three medals – a silver in 1982
and two bronzes in 2018.
The Ceremony wrapped up with the obligatory fireworks
display after the Olympic torch had been lit.
We are meant to have rain today – which we are becoming in
desperate need of – but so far there has only been sporadic bursts of light
drizzle. Even the other side of the city
has been getting more than us!
But I am not complaining.
The cloud cover, the air moisture, and the cool wind, are all combining
to keep the temperatures down into the low twenties (Celsius) which is much
nicer than what we have experienced recently.
It is also a long weekend here, with Waitangi Day being a public
holiday. It is not something that we
observe with anything special, although some regard it as our National Day,
because it has become too associated with protests and Treaty of Waitangi
Being of European descent, it unfortunately appears to now
have little relevance to our lives although we used to celebrate it as a time
to remember and be proud of our country.
How times change.
Wishing everyone a Happy Weekend 😊
RECIPE FOR SAVOURY EGGS
Hard boil several eggs and peel and cut in half when they
are cool. Mash the yolks with salt and
pepper and bind them with some salad dressing.
I use Condensed Milk Salad Dressing, a popular retro-kiwi salad cream. Spoon the yolk back into the whites and press
down lightly to hold it in place. Serve
them on a platter and decorate as desired.
Condensed Milk Salad Dressing: put 1 tsp dry mustard
powder in a jug and add ¼ cup vinegar (I use apple cider vinegar). Whisk together to dissolve the mustard. Pour in a 395g can of sweetened condensed
milk (must be genuine condensed milk, not palm oil) and stir until it is mixed
together and become thick. Store in a
lidded container in the fridge, where it will last for a few weeks.