Avram's journal

I’ve had a hankering for curried egg salad for about a week now, which is odd, since I’d never before eaten any. But I googled up a recipe, and made the following mods:

• Used low-fat mayo
• Subbed dried cranberries for the dried currants, ’cause where the hell do you find dried currants?
• Rounded the 2.75 tsp of curry powder up to 3 tsp, ’cause 2.75, WTF?
• Ignored the bits about the cucumber and toast.

Spooned a serving of it into a whole-wheat pita, added a couple of kosher dill pickle spears on the side, and that was dinner. Pretty good, but:

• Peeling and chopping a dozen hard-boiled eggs is more work than I like. I need to find some kind of automated chopping solution, though a food processor seems like overkill.
• I think the currants would have worked better than the cranberries.
• Next time, maybe add some pine nuts for crunch.
• More curry powder!