Almond
Crumble 4 tablespoons (60 grams) butter,
room temperature 1/4 cup (50 grams) brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup (60 grams) all purpose flour 1/2 cup (45 grams)
old fashioned oats 1/2 cup (60 grams) sliced or chopped almonds
Cold, warm, soggy, over-mayoed, under - mayoed, with leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon
crumbles or sliced green olives, scallions, chives... Egg salad is just a high - protein base for hundreds of combinations, and it wears well on day -
old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make
room for all of the veggies you add.
As we lay there in the dark, in a
room marked by ugly carpet,
crumbling plaster, and dingy yellow walls, I was reminded of the apartments my husband and I shared with our
oldest two children early in our marriage, always marked by aged, dated kitchens and cheap rental carpet.