Kitchen Comfort

I always find comfort in my kitchen. I cook when I’m happy, I cook when I’m sad, I cook when I’m trying to solve a problem and, often, I cook just for fun. Over the last few weeks, however, I’ve been cooking because I’m angry.

The recent mass shootings in Buffalo, California, Uvalde and, just this weekend, Philadelphia, Chattanooga and Phoenix, are as senseless as they are horrific. My heart breaks for every family member of those killed, especially the mother’s who will never get to see their children grow up. The devastation is immeasurable and it is long past time for gun legislation in this country.

And while I will continue to cook and find comfort in my kitchen, I know that I must take action and work for change too. I’ve listened to podcasts, read everything I can get my hands on and talked to friends looking for some quick and direct ways to get started. Here are a few I found:

First, I emailed my Minnesota legislators and those in states that I believe need the biggest change asking for their support of an overhaul of gun laws. I’ve plugged into Mom’s Demand Action and joined the cause both financially and in person.

I will use this blog and any other platforms I have to raise my voice and bring attention to the issue and…. I will VOTE…. in every race I can, in November for candidates that get it. Voices and votes have power.

I know that many of you tune into KilKenney Kitchen for great recipes (never fear – there is one below!) and some musings about food. I understand if this posting is not your cup of tea, but as a mother and a human being, I cannot remain silent. I invite you to join me, anytime, in my kitchen to talk, work for change and, of course, cook.

Chopping eggs seemed like the perfect use of my excess energy this week and the result was this delicious Egg Salad – I hope you enjoy it as much as we do.

5 from 1 vote

Egg Salad

Totally tasty and satisfying – This Eggcelent Salad will become a family favorite.

Servings 6 people

Prep Time 15 minutes mins

Ingredients

• 12 large hard boiled eggs I love to get fresh eggs from my local farmer's market
• 1/4 cup mayonaise
• 1/4 cup Greek yogurt
• 1 tablespoon white wine vinegar or any light vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried dill or 1/2 teaspoon fresh dill
• 1 pinch kosher salt
• 1 pinch ground black pepper

Instructions

• Grab all of your ingredients and get ready to blend! I love the tangy taste of vinegar in my egg salad – I think you will too.
  
• Place the eggs in a bowl and chop them into small pieces
  
• Mix the mayonnaise, yogurt, vinegar and mustard into a cup or bowl
  
• Give the sauce a stir and add the salt, pepper and dill
  
• Add the sauce to the eggs until you get the texture you like – a bit at a time
  
• Taste and adjust the seasonings – add more salt, pepper & dill as needed
  
• Serve with lettuce, bread and your favorite people. YUM!!
  

Course: Lunch, Salad

Keyword: gluten free