Creamed eggs and curried rice (recipe in the comments)
Steamed spinach
More of those yummy almond biscotti
Decaf Constant Comment Tea
Creamed eggs and curried rice was one of my favorite meals growing up. My mother made this for my stepfather and I every Easter (to use the dyed eggs!), but it's good fall, winter, or early spring. Interestingly, my father remembers a recipe he thinks was called creamed eggs with curried rice, which was bright red and incredibly spicy (read: AWFUL), from their travels to England. This is not that, simply creamy goodness with a subtle curry flavor to set it off.
Prep Notes
Difficulty: Easy
Chopping: Onion
Time: About 45 minutes
Make ahead: This is easiest if you hard boil the eggs ahead of time so they're cold when you peel them. The rice can be prepped ahead as well, just add the water to cook last minute.
Reaction
J: "I am transported to the idylls of my youth."
M: "Classic comfort."
