It has been almost two years since I accepted my current research technician position!! I can’t believe that my time at the lab is nearly up (two more months to be exact). Accepting the position was no easy task. I mean how could I leave my beloved friends and family behind? I perseverated endlessly for days, weighing the pros and cons, before it became very clear that I should go. Of course, now I cannot imagine what my life would be like if I gave up this job opp.
Boston truly feels like home, and I turn to Karl every so often to ask “we’re moving back here, right?!”. I made new forever friends and know my local Market Basket inside and out. But don’t get me wrong – I am excited to be back in California for the next couple of years, to document my mom’s family recipes, and of course, to eat my weight in Vietnamese and Mexican food.
My P.I., who is terrific and loves tea just as much as I do, hosted a tea party the other weekend (pictures are at the end of the post). I had way too much fun preparing for it. I wanted to volunteer to make everything (like the crumpets, scones, petit fours, etc.), but I settled on just doing the tea sandwiches as I was crunched on time. I whipped up a tray full of egg salad sandwiches with dill and crunchy celery in less than thirty minutes. They were a hit, so I made them again for you all!
On an unrelated note, I had a birthday this week (some pictures are also at the end of the post)! I received the most beautiful apron from Arim who hand-stitched the Sprig and Flours logo on it. It took her months, and I was on the brink of tears when I saw it. Luckily I had the apron handy to wipe any tears.
Just when I thought my heart couldn’t contain anymore love, there was everyone else who just poked my heart with all the food blogging paraphernalia and sweet birthday wishes. I am so lucky to have you all in my life!
I was a little sad that another year flew by, but I am so looking forward to this next year! More recipes to create, more friends to make, more weddings to attend, and more babies to gush over! I feel like I say this every year, but I have never felt so special.
- 12 eggs
- 4 green onions, thinly sliced
- 3 celery ribs (branches), diced
- ¾ cups low-fat mayonnaise
- 2 heaping teaspoons mustard
- ½ heaping teaspoon paprika
- ½ teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 18 slices white sandwich bread
- Place the eggs in a medium pot and cover with cold water. Bring the water to a boil, then remove from the heat and cover with a lid. Let the eggs sit in the hot water for 11 minutes. Rinse the eggs with cold water and peel off the shells.
- Place the eggs in a medium size mixing bowl and mash with a potato masher (if you don't have a potato masher, dice the eggs with a knife). Stir in the remaining ingredients.
- Spread about ⅓ cup egg salad on a slice of bread, then top with another slice of bread. Slice off the crust, then slice down the middle. Repeat this step until the eggs salad and bread are used up. Arrange on serving platter, and serve immediately.