How To Boil An Egg

This is a supplement to the Plabby Salad post. But first, you must think of my father, two-years-old. They'd had baked potatoes for dinner one night and he thought they were absolutely splendid. The next morning he saw a couple of old ones on the counter and he wanted one. He kept trying to tell his mom or dad what he wanted but he couldn't remember the word, just kept pointing. In frustration he finally yelled, "PLABBIES!" And, from that day henceforth, the potato also became known as the "plabby".

Okay, I know you don't even want to try it, but Tia Juana, you little Loca, boiled eggs are great and sometime you just need a protein boost and there is nothing better than a boiled egg cut in half with a little salt and pepa.

Fill a pot with cold water. Put the eggs in. Put in some salt. Put the cold pot of water on the stove and turn it on high. I know it takes longer to boil but the eggs don't crack if you heat them up slowly instead of throwing them into boiling water. Once the water is boiling, turn it down to medium-high and wait for exactly 19 minutes. Take the pot over to the sink and pour out the hot water. Now fill the pot with cold water and keep it running for awhile. After two minutes take out the eggs and bounce them on your counter top, then put them back in the water. Now take them out of the water again and peel them. You will have a perfect egg. If you dare.

Perla's Plabby Salad

As requested, I will now share my Potato Salad Recipe that I invented a few years ago:

4 lbs. Potatoes (peeled, cubed, boiled, drained, set aside. Boil with a few Tb of sea salt if you like flavor as much as I do)
6 eggs (boiled, peeled, chopped into chunks and set aside)

In a separate bowl combine the following:
1 Cup Salad Dressing or Mayo
3 Tb. DILL relish (not SWEET--that is sick)
3 Tb. Mustard
1 tsp. Salt
1 tsp. Celery Seed
1/2 tsp. Pepper

In a large bowl combine the potatoes, eggs, and dressing mixture. Refrigerate and enjoy! Oh, by the way, if you think it looks too plain you can also add pimentos. Chancho likes that. You will have a splash of red from the few little peppers that are in the relish, but otherwise it might look a bit bland. But trust me, it's tasty.