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Baptist Deviled Eggs

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I’m so glad that Easter is cancelled in churches across the land–because this virus needs to GO. God doesn’t say to be a blooming idiot.

I finally have a burst of energy after being in a sucker-match with the virus for approximately 2 1/2 weeks if not longer. But I didn’t know I had it; thought it was a spring allergy/spring cold.

It intensified.

I’m not over it yet; still have moments of wondering, “what the hell”… But today was okay for the most part of the day, considering.

And guess what? I’m still staying home. For several more weeks, at least.

For a small batch of these Baptist deviled eggs, I’m only cooking 4; 1 for my dog! She’s a loyal love. And she’s a good protector.

I like making deviled eggs so many different ways.

Potato salad, deviled eggs, jell-o salads, cakes, pies, and cookies were the main foods that I [probably like most people] learned to cook/bake as a child. So I’m right at home, back on that farm/on the edge of town when I do this sort of thing.

Pure bliss.

It’s comfort.

“Home is where the heart is, no matter where you are.” It’s in the mind and memories, too. It’s a soul made of the three.

People have souls. Everybody needs to remember that, and #StayTheFuckHome.

[I cooked on the porch today.]
Easter will be so different this year, but perhaps, it will be more meaningful. More appreciated–not politically–but sentimentally. And that’s a good thing; a great thing.
The true meaning of a holiday.
Things in our Country, in our world, call for attention; absolute seriousness. No game. No playing house, no playing church. No playing around with life.
No playing Government.

Our medical teams, our scientists, and this life now and after–have to be taken seriously. Our kids, and their kids, need this to be right.
United States death toll from the COVID-19 has surpassed 2,900 from yesterday; now up to
3,890 in deaths. 821 dead in one day– today…
Ingredients mashed into the egg yolks, a little of each– mayo, powdered garlic, sharp dried mustard, touch of salt, black pepper, red pepper flakes, dried dill–
And chopped pickles from the jar– red onion for that Easter color/and sweet onion taste to balance the brine of the Whiskey Cornichons juice, the dried dill, and the slight heat from the pepper flakes. The main players.
As everything, add just a little at a time; taste, sample, to verify if more is needed– the mayo, juice, and all the seasonings.
Be careful how much juice you add, so the yolks won’t be too soft or runny.
Garnish the tops with dried chive and more pepper flakes for color.
These are so good! My dad would have loved these…
And my mom. She would love these.
I’ll think about you enjoying these.

Have a blessed Easter at home.

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