Not Cooking

For some reason, I love not to cook almost as much as I love to cook. Every plate is different, depending on what I have in the fridge at the moment. The trick is to have some cheese (I love brie with raspberry jam and Graskaas.), meat (usually, a good salami or prosciutto de Parma), veggies (like good cherry tomatoes tossed with fresh herbs, salt, pepper, and good extra virgin olive oil.), fruit, crackers or French bread, and crudites/olives. (Up until about a month ago, I hated olives. But after trying the olive bar at Liquor Barn, I changed my mind.) Sometimes I make deviled eggs (recipe follows) and/or smoked salmon dip. A nice, light meal.

Deviled Eggs

With only A. and myself, most deviled eggs recipes are too big. So I experimented a bit to make a four-egg recipe, and nothing goes to waste.

Ingredients  

•  4 eggs, hardboiled
• 2 big spoons of low-fat mayo 
• 1/2 spoon of Dijon mustard
• 1 tsp. champagne vinegar (This is the secret ingredient.)
  
• freshly ground pepper
• smoked paprika
  

Slice the eggs in half and place the yolks in a bowl. Mash the yolks, and then add all the other ingredients. Spoon the mixture into the eggs and sprinkle with paprika.