Last week, my little blog turned two. It’s been a wonderful and busy couple of years. I’ve made some incredible friends, both in real life and social media, that I would never have met had I decided not to try my hand at this blogging thing. My children have grown– and no longer need quite as much minute-to-minute attention– which makes it a bit easier to do this sort of thing. I guess I’ve also learned to better balance blogging along with taking care of my family.
That first year it felt like preparing, photographing, and writing consumed so much of my time. I’m more efficient now, less focused on getting that perfect photo. And while I still have a lot to learn, I realize that I’m not going to be Cannelle et Vanille or What Katie Ate. I adore those blogs, but that’s not why I’m here. I’m comfortable being Laurie from Relishing It. I’m here to show you some (hopefully) pretty photos of some (hopefully) healthy, tasty food, along with a few sweet indulgences. I’m here to share ideas and thoughts about balanced eating and sustainable food production that can turn into conversations. For me, food is more than sustenance. It’s at the center of every gathering, it’s sharing and comparing cultural upbringings. Most importantly, food is about taking care of my family. I want to feed them well and keep them healthy, and I honestly believe that being aware of whether your food contains harmful chemicals, how it’s produced, and where it comes from can do that. So, to you readers and friends that keep coming back to my little corner of the internet every week, I thank you.
Now onto one of my favorite little dishes– egg salad! I could eat egg salad every day of the year. I’m serious. This avocado egg salad is still the most popular post on Relishing It– by a long shot. So today I figure it’s time to share an egg salad recipe that I actually like even a little bit more than that one. This one relies on sweet curry powder and coconut milk for it’s primary flavors (it’s mayonnaise-free). Those two ingredients combine to give this egg salad a wonderful, though not overpowering flavor. And the cilantro, red onion, and garlic add a little freshness and complexity. It’s simple and divine.
You may have noticed that the bread in these photos is…different. Interested? It’s actually a wonderful, hearty, gluten-free loaf that is full of healthy, delicious ingredients. You can find the recipe at the My New Roots blog for Life Changing Loaf of Bread. I love it with this– or any– egg salad. I like to make a loaf and wrap the sliced leftovers in the freezer. They are perfect when toasted. Even if you’re not gluten-intolerant it’s worth giving it a try. Enjoy!
The Recipe: Curried Egg Salad
2 hard-boiled eggs, peeled and chopped
1 tablespoon minced red onion
1 garlic clove, minced
1 tablespoon minced cilantro
1 teaspoon sweet curry powder
3 tablespoons coconut milk, (canned version)
1/4 teaspoon kosher salt
In a bowl, add the chopped eggs. Using a fork, mash about 1/3 of them. Add the rest of ingredients and gently mix together. Cover and let sit in the refrigerator for about 20 minutes so the flavors can meld, or eat right away if you’re impatient like myself. Enjoy!
Note: Store your leftover coconut milk in a canning jar in the refrigerator– you will be amazed at how many wonderful things you can find to use it in!
Thanks for stopping by– have a great weekend!