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Using tongs, Jim Moran sticks a long, thin piece of wire into the small but very hot fire of the blacksmith’s forge. When he removes the metal, the tip is white hot.
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Stockade-athon women's champion

Stockade-athon women's champion

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Union can't hold 3-1 lead, settles for 3-3 tie with Yale

Union can't hold 3-1 lead, settles for 3-3 tie with Yale

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Union rallies to tie Brown, 3-3

Union rallies to tie Brown, 3-3

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Schalmont claims Class B title
posted Nov. 7, 2009

Streaks are Class AA champs
posted Nov. 7, 2009

Fort Hood rampage
posted Nov. 6, 2009


Life & Arts Blogs

Egg and olive
Friday, June 19, 2009

An egg-and-olive salad sandwich seems like a great idea for lunch today, but as simple as it sounds, you can’t just produce it like magic.

There’s the matter of boiling the eggs and cooling them first, peeling them, then making the salad and then chilling it.

You could go out somewhere and hope to find egg and olive sandwiches, but what’s the likelihood you’d succeed? (You can buy chopped hard boiled eggs in the salad bars at some supermarkets, but I’m a little leery of those.)

It’s a problem, though granted not one of the world’s big ones. You have to anticipate that you’re going to be in the mood for egg salad in advance so you can make it, chill it and have it perhaps the next day. (In truth, egg salad is better if it sits overnight in the fridge.)

Egg and Olive Salad


Ingredients
8 hard boiled eggs
1/2 cup salad olives (Nicoise olives are a great variation)
1/2 cup mayonnaise
Salt and pepper to taste

Directions
Chop the eggs and olives together in a bowl. Add the mayonnaise and salt and pepper. Mix well, cover and refrigerate until you’re ready to serve with crispy lettuce in sandwiches. Egg-and-olive salad is particularly good on a dark bread like rye or pumpernickel. It’s also great on crusty, toasted bread.

Got an egg salad secret recipe? Feel free to post below.





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