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1/19/11

My Ultimate Egg Sandwich and Blueberry Peach Crisp

So far it isn't going too well.....Couldn't even make diner Sunday as the kitchen sink backed up and we are still messing around with it!! We have plunged our little hearts out and finally gotten some drain opener from the hardware store. It is running slow but it is running.

Don't you just hate plumbing problems!!!! 

So I am not wanting to make much of a mess til I am sure I won't have water backed up into the dishwasher or some other unforeseen mess trickling when I am unprepared. I am treading lightly.

Both of these are recipes without recipes. So I will just tell you how I went about it!!

For my egg sandwich......
With that in mind I set about to boil some eggs and prepare my favorite egg sandwich. I placed a dozen eggs into a pan and covered them with 1" of tap water. Added a pinch of salt and set them to boil. As soon as they came to a boil I turned them off and let them set for 10 minutes in a covered pan.
Meanwhile I washed and dried crisp lettuce and prepared wheat bread with both my favorite mayonnaise and mustard. The lettuce was torn to fit the bread and placed to rest upon it like fluffy sheets on a soft bed. 

By now it was time to drain the eggs and shock them in cold water. I peeled 2 for my sandwich and set the others aside. They were lovely when quartered and they fit perfectly upon the crisp green lettuce that awaited them. A bit of kosher salt and a sprinkle of black pepper......perfection and simplicity at it's best. Lunch fit for me!!

For my fruit crisp......I had opened 2 quarts of peaches from the freezer for Sunday diner that never happened and although both Brian and I have eaten a dish of them I need to use them up before they totally discolor and become unappetizing!!

Using a deep casserole dish I prepared it by spraying a butter flavor nonstick preparation. I preheated the oven to 350 degrees F. 

There were about 4 cups of the peaches left and I stirred in 2 T. of cornstarch and added a cup of fresh blueberries and spooned them into the prepared dish. In a small dish I combined a cup of brown sugar, a cup of old fashioned oats, a half cup of flour, a pinch of salt with a fork. Then I diced a half cup of butter into small dice and stirred it into the dry mix. Then I tossed the dry mix atop the fruit and spread it about evenly. It baked for 45 minutes as it spread a wonderful aroma throughout the house. It was delicious topped with a spoon of ice cream.

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