Rogan Josh Egg Salad & Homemade Popcorn

I have fond memories of egg salad sandwiches. Particularly I have one fond memory. I was about 8 years old, and it was a summer night at my aunt’s farmhouse up by the coast. Warm. Lovely. Laughter of the ladies in the family around, and my cousin and I were playing in the screen house near the landscaped flower gardens. It was about lunch time and my aunt came out with the most delicious egg salad sandwiches I had ever had. I’m not sure if it was my first time having them or not, but all I know is that it certainly wasn’t my last—and I have always loved hers best. She laughed when I told her this past summer about it, telling me they were basic egg salad. Let me tell you something about my Aunt Mary—there isn’t a basic bone in this woman’s body. She is one of the most interesting, caring and funny people I’ve ever known in my life.  A short, spunky, italian, woman who I am not allowed to wear heels around since I’m already 5’7″.

She is, simply put—fantastic, and every memory I have of her is fantastic.

Every memory I have of her food is also fantastic.

This is what egg salad elicits in me. The memory of running, laughing, warm air and bright colors. Now that I’m older, I still have these memories but I make my egg salad a little unique because the only “simple” egg salad I truly love is Aunt Mary’s. Even if I make it myself. I do however love this curried egg salad recipe.

And the popcorn? I just love popcorn, and I’ve been making it from scratch a lot lately as a simple snack. I will be hard pressed to ever buy microwaved fake buttered popcorn again. I’m not even a huge fan of buttered popcorn. Blasphemy, I know, but it’s the truth.

Egg Salad

This is so simple I’m not even going to do a traditional ingredient list. Let’s just jump into it.

  1. Hard boil 5 to 6 eggs, this should be enough for two heaping sandwiches. I’m not so secretly in love with these green Ameraucauna eggs.  The yolks are so bright yellow, almost orange, and delicious.
  2. You definitely want to make sure your eggs are entirely cooled after you take the shell off, which can take a long time. My solution is to place each peeled egg in a bath of cold water and ice. It will take just a few minutes for each egg to fully cool.
  3. In one bowl add all of your cooled eggs, one small stalk of celery diced, a teaspoon of rogan josh seasoning (or any curry you like), a tablespoon of mayo, a pinch of salt and a crack of fresh pepper. Feel free to add in pickles or keep them off to the side, if at all.  My very favorite rogan josh, or any spice really, comes from Penzey’s. They don’t pay me, perk me or give me anything free to say that—they really just make my favorite spices. Tip: Buy in the bag if you can, it’s infinitely cheaper. The bags re-seal. I buy larger bags and fill up small mason jars for easy access, and keep the bags in a bottom drawer for re-fills, or to give people samples of spices that I love if they come over and like something.
  4. Mash! Tip: Let the mixture sit to the side for at least 10 minutes so the flavors can meld before you start altering the spices to your taste. It will make a huge difference. If you’re anything like me, you have no patience for 30 minutes though at dinner time, so 10 it is. While your egg salad is chilling out, start the popcorn.
  5. After it’s all done, toast up some bread and top however you like and make those sammiches!


Again, this is super easy to do. Says the girl who burnt it tonight for the first time ever and had to throw it in the “bring to the compost” bin. Tip: One second (almost literally) turned away from the popcorn will result in it being burnt. Lame.

Take two.

  1. Add oil to your pan on lower heat so it doesn’t smoke or burn your popcorn. As far as oils, I prefer vegetable oil. You only need a few tablespoons. Add a single kernel and when your oil gets hot enough it will pop!
  2. Once the single kernel pops, pour in your popcorn and cover it or else you will have popcorn everywhere. You have been warned.
  3. Start shaking to help the kernels from burning. I opened the top of the lid to show you the fun and in this short time my dogs had a field day catching kernels out of the air.
  4. You’ll know it’s done when, just like microwave popcorn, the kernels are a second or so apart. Once you hit that point pull it off the stove and pour it into a bowl. The residual heat can burn those delicious morsels of tastytown.
  5. Once in a bowl sprinkle on your choice of spice. My favorite is of course a Penzey’s thing. What can I say, I have an issue. I won’t discuss the time I spent $200 in spices the one time I actually visited a store. I told Andy I had a moment of temporary insanity. He informed me I had a psychotic break. We didn’t buy anymore spices for a very long time. The point is, my favorite popcorn spice is actually called Sandwich Sprinkle. You can see the ingredients at the bottom of the picture below. I know it sounds weird but it makes popcorn so darn tasty. Om nom nom.
  6. Toss that shiz together and eat. I couldn’t even get a decent photo before a certain mans hand went into the popcorn pit.

And that, is all there is to it. It’s a pretty quick, simple dinner which foregoes a side of potato chips and adds in light & airy non-butter-but-packed-with-flavor popcorn.

Oh to be eight again.



Kale Pesto, Beet-greens, Mushroom & Feta Omelet

This post won’t be too long, as we have a wedding to attend today for one of my best friends, but I had to share this before we got on the road.

As I rolled out of bed this morning, while Mr. A kept working on our addition, my stomach was grumbling hard. I quickly snapped some photos of progress (post to come soon) and then got into the kitchen before 8am to get a few things done before this afternoon. I was going to make pancakes for breakfast until I noticed we desperately needed to use up produce.

Last week I bought some beets with the greens still attached so I could sautee the greens and slice the beets to attempt salt and vinegar beet chips. I’ll be posting about that tomorrow when I bake them (they marinate for 24 hours in vinegar) but here’s a sneak peak.

Once I was done slicing the beets I had all the greens left over which were already starting to wilt a little. I knew they needed to be used asap. A little detective work also showed some kale pesto, mushrooms and eggs which were dying to be used into a yummy omelet for the hubs and I.


  • tomato basil feta
  • kale pesto (recipe here)
  • mushrooms
  • eggs
  • butter
  • garlic powder


I planned on making a large omelet for Mr. A and I to share this morning, so I sauteed an entire container of mushrooms and about two bunches of beet-greens in a pad of butter. By pad of butter I mean about a 1/2 inch of butter. It’s that kind of morning.

Once sauteed down pretty well, dust with garlic powder to taste and add in kale pesto. Feel free to skip the garlic powder if you aren’t a huge fan or you already made your kale pesto so garlicky it could kill a vampire – like we do. Set aside.

In a large pan heat some butter or olive oil. Whisk eggs in a bowl (about 4 for 2 people who are hungry). Once heated well, add the eggs and thoroughly coat the pan with them. I prefer a thin omelet, so I use my huge pan and get it nice and thin (but thick enough to hold the ingredients, think double to triple crepe thickness).

Once eggs are cooked through a little, add the mushrooms/greens mixture. Sprinkle feta on top. Be careful not to add too much feta, the kale pesto has feta in it so it’s already salty.

Flip into omelet form, cook on each side for just a minute longer to warm the feta through and then, as is tradition around here, mow down.

This was so good, but I put just a tad too much feta in ours. Oh who am I kidding. I love feta. It was just enough.

I hope you are all having a wonderful weekend! Off I go to get dolled up and put on a nice pair of heels, with beet stained hands.


Happy Breakfast Noshing,