Egglotes

I'm months late getting this recipe written down, but better late than never, or whatever aphorism you'd like to use to help me feel better. As you may know, I regularly compete in my friend's annual Deviled Egg Pageant (previously, I've made Honey Nut Goat Cheese Deviled Eggs, Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs). For 2017's competition, I made egglotes (elotes in egg form!) and ended up winning Audience Choice! I think that this recipe was the best of my homemade deviled egg recipes so far, and I'm not sure how I'll top it next year. This recipe makes 24 deviled eggs.

Spaghetti Aglio e Olio

I did something the other day that I rarely do: I followed a recipe exactly. This is a difficult thing for me to do, not because I believe I am some amazing chef who understands flavors and textures and the science of cooking, but because I have anxiety and sometimes when something seems wrong, I get worried, and make my own choices. In this Bon Appetit recipe, I got nervous a few times (You want me to boil the pasta in kale water? And now you want me to dump this kale water into a pan? What is even happening?), but stuck it out and honestly, made one of the best dishes I've made in awhile. The below recipe makes enough for 3-4 large servings.