So we had 2 dozen eggs sitting around for a week, so I thought, deviled eggs! I looooove deviled eggs.
So instead of boiling the eggs, I thought I'd try out baking them instead. I used Alton Brown's directions. This turned out to be, in the words of my people, "Not a good plan."
First off, the eggs were very difficult to peel. The whites stuck tight to the shell, leaving me with many not-perfect little white cases for the deviled eggs. Why oh why? I thought old eggs were easier to peel and almost guaranteed perfect little eggs.
Slow-cooked egg whites bond more strongly with the membrane on the inside of an egg shell.
The next problem came when I sliced the eggs open. I had followed Alton Brown's directions, but I'd propped the eggs, wide-side-down, in my silicone mini-bundt cake mold (the miffin tin was in use as a sorting device). The egg yolks looked like this, only with the undercooked part at the bottom. Oh well, the undercooked yolks were solid enough; the evidence would disappear in the salad.
Although I have a Cuisinart food processor, I diced* the eggs with a knife, and then diced enough celery to equal 3/4 of the volume of the eggs (by eyeball), added some diced red onion, a little diced red bell pepper, a bit of sweet relish, about a teaspoon of Blenditup Southwest Spice Blend, and some mayonnaise. Seriously the spice blend was the only thing I actually measured.
I ate a bit right away -- in a cup, because I did not have any non-stale bread in the house. The texture was just right, but the flavor was a little bland. Oh well, the spice blend takes a little while to bloom, I know from using it before, so I set it to refrigerate over night.
Oh, oops again. The next morning, when I went to make an egg salad sandwich, the egg salad was more like soup. If I had put it on bread, the bread would have turned into a soggy inedible mess in a femtosecond, even with a mayonnaise layer on the bread.
Or even this problem.
D'oh. Since I hadn't made egg salad in a while, I had forgotten that the crunchy bits tend to bleed lose water by the process of osmosis, because the saline concentration in the mayonnaise/spice blend mix is higher than that in the celery, onion, and bell pepper bits.
So I stirred up the egg salad, and spooned it onto some romaine ribs, kind of folded them like a package, and ate with gusto.
In advocating for vaccines, I refuse to stigmatize autistic people.
Autism is a natural variation in being human.
Vaccines don't cause autism.There's no "debate" over vaccines and autism.
On the one hand, there's the overwhelming weight of the scientific evidence: vaccines are not causal in autism. On the other hand, there are people who passionately believe that vaccines cause autism.
The "vaccines cause autism" belief, while heartfelt, is erroneous and harmful.
This mistaken belief causes harm to autistic people in many ways. One example is that the focus on vaccine causation has diverted time, money, and social resources away from meeting the real needs of autistic people. Another is that the vaccine myth has lead parents to subject their children to harmful and useless "cures" such as bleach enemas, long courses of unneeded medications, and/or restrictive diets.
Feel free to share. No need to credit me; many people's wisdom went into these words, this image.