So Dante mentioned that Deviled Eggs do not exist in his country's kitchens, this is sacrilege.
I happen to have a Nummy-full Deviled Egg recipe and Birdy asked, nay demanded that I give it over, so here it is

Durbin Deviled Eggs.
*6hard boiled eggs
*2 Tbsp Mayonnaise
*1/2 tsp sugar
*1/2 tsp white vinegar
*1 tsp prepared mustard
*2 Tbsp of Sweet/Hot pickles chopped(like relish)
*1/4 tsp salt

ya'll know the drill, cut the eggs in half and remove the yolks, but here's the secret, put the yolks and the ingredients in a zip lock freezer bag, smoosh em all up and then just cut a corner off the bag to squeeze the filling back into the egg whites, so much easier than using a bowl and spoon. Sprinkle with paprika(or a hotter pepper if you want) and chill until you are ready to serve.
Oh and for the pickles, the best Sweet-Hot pickles are from Famous Dave's, if you can't get them try for State Fair "Zingers"

Go make and enjoy :D

a recent exchange between the slave and myself.

From down in the basement I hear the sounds of dishes and fridge I ask
me:what ya getting into?
slave:a snack

I decide to go up there myself and get into a snack as well.
upon entering the kitchen I hear the nuker beep
Me:what ya heating up?
Slave: it's not MeinLo if that's what you think..*shifty look*
Slave sidles out of the room concealing her ill gotten gains behind her body, but I caught her in the act ;)

yeah it's blurry, she was moving about and I was being sneaky.

Oh my snack, I have good snack, a icecream sammich to start, then this tasty assortment, but what are they? Humm..?? ^_^

This base is having an exercise today, all the little airmen(and women) are playing war.

So I'm sat here eating my lunch alone, Styles is in lock down and I can't even bring him food because the main part of base is all "play" area and the housing side of base is "no play" Pooo.

Oh well I have Taco Salad of tasty deliciousness :D it's WAY better than any taco salad you've ever had, I guarantee it. What makes it special? dressing, not just any dressing my Ma's dressing, I don't like taco salads at restaurants because I'm so used to this stuff, it's addicting, I even brought some with me the last time we ate at Taco Hell. What.. that's not odd, I wanted a taco salad and I wanted my dressing ;)

Now back to laundry (ugg) and working on my miniatures (yaya) seeing as I can't get to the barn today.

:EDIT: so I've been asked to post the nummy dressing recipe, fair warning once you have this on your taco salad you never want to eat it plain.

Taco Salad Dressing

1 Can Tomato soup
1 Small(very small) Onion
1 Cup oil, I use canola, it's nice and mild
1/2 Cup Vinigar
3/4 Cup sugar
1 1/2 tsp Dry Mustard
3/4 tsp paprika
3/4 tsp Pepper
1 tsp Salt
1/2 tsp garlic powder

Combine all that in a blender and liquefy, that's all there is to it. It keeps for quite a while in the fridge, I have mine stored in an old ketchup bottle, my Ma used to keep it in a mason jar.
Note I do NOT like onions but I like this, just use a very small onion because once it's pulverized it's flavor grows!

I had this grand scheme of doing weekly posts with pics and recipes of the nummy foods-is that I create, but I make to much good food and life gets busy so screw it, I'm just going to post a bunch of pics and if ya'll want the recipes I'll post them later. I just like to cook(and bake) I like making good food that people enjoy eating, it tickles me to no end that Styles loves the things I make and his belly can attest to the fact that I make great food way to often. Recently we've had a semi-unattached young airman over for a few meals and he keeps saying now he knows why Kramer has a belly and maybe if his wife cooked like this he would too, well maybe if you and the wifey were older than highs schoolers then she(or you) could actually cook...but that's a rant for another time, where was I? Oh right pleasing people makes me happy, and it does, it's honestly does. Oh and yes all these things are made by me from scratch.
First Chili, Ooo doesn't it look good? it's chunky steak chili, with four different beans, it'll make ya toot like no tomorrow ;)

Next up pirogies, or pudahey, or Ukrainian dumplings, any way you want to call them they are good, I make the potato and cheese filled kind, and yes I make the dough and fill em and form them, the topping is bacon and sour cream, my parents do saute'd onions as well but yeck *shudder*

Ok this next one I admit I didn't make, it's a Pastie and I didn't make it only because I lack a good recipe for them, them old Yoopers guard their recipes jealously and I can't abide a bad Pastie. Pasties are filled with a seasoned beef and pork mix, also potatoes, carrots and rutabagas(or swedes for you European folks) made right they are SO good.

And last(but not least) we have todays lunch, chicken LoMein with lots of veggies, carrots, snow peas, cabbage and baby corns *drool* the noodles weren't quite "right"(wrong shape and all) but they were tasty!

So there you have it, some foods-is that Styles and I eat on a fairly regular basis, now you know why we both go to the gym at least three times a week.

CUDIGHI

what is cudighi you ask? why it's a U.P. delicacy. The meat is similar to italian sausage but it has a unique flavor that I have yet to find in anything else.
The U.P. has a rather strange mix of ethnic backgrounds, there are Fins...a lot of Fins, a few Swedes and Norwegians, a good portion of Cornish miners made it there home and also a large Italian population. This had lead to some rather interesting regional foods, most people in the great lakes region associate Pasties with the U.P and I'll get to those some day, but Cudighi is even more regional, it's offered at eatery's in the northern part of the U.P. only, I think it might even be more local then that and is found around the Marquette, Ishpeming and Negaunee area, i.e. north central U.P.
I bet you are wondering "how does she get that out in NoDak? well quite simply I buy it when we go home or my Ma ships it to me, but never fear if one of you has a hankering to try it you can order it from Mama Russo's they make the best cudighi around.
Making it is easy, just thaw the meat and smoosh it into patties the shape of the buns you have, you must, must have pizza sauce and mozzarella cheese but beyond that toppings are a matter of personal choice. We like saute'd mushrooms, I add black olives and a lot of folks do saute'd onion and even green peppers, basically any pizza topping goes well. Some people(heathens) eat it with mustard, relish, etc, like you would a brat/italian sausage and I guess that would be ok but not for me.
So there you have it, what we had for lunch and a look into U.P. dining and culture :)