WIND ADVISORY IN EFFECT FROM MIDNIGHT TONIGHT TO 6 PM CST SATURDAY
WHAT…Northwest winds 25 to 35 mph with gusts near 50 mph expected.
Day. 73° Mostly sunny. Highs in the mid 70s. Southwest winds 10 to 15 mph with gusts up to 25 mph.
Night. 45⁰ Mostly clear in the evening then becoming partly cloudy. Breezy with lows in the lower 40s. South winds 5 to 10 mph with gusts up to 20 mph, increasing to northwest 20 to 25 mph with gusts up to 35 mph after midnight.
4 hard-boiled eggs
2 tablespoons butter
2 tablespoons Gold Medal™ all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates
(1) Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
(2) In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
(4) To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
I tried something new this morning. It was new to me but not to Ella. This is something that her mother used to make, usually for lunch. I had made chip beef gravy on toast (SOS) a couple of nights ago for supper. That’s when Ella mentioned Eggs â la Goldenrod.
We took the short 2 mile drive to Walgreens to pickup Ella’s prescription. This was the meds that they were going to ship (we thought). However, because Ella ordered them while we were without a vehicle, she requested shipping.
Today, she discovered she has to go online to schedule shipping. Talking to a human being will not authorize shipping.
THE RISE OF THE MACHINES
©2022 Thomas E Williams