As May comes to a close, it’s really starting to settle in that I’m moving in a month. I am SO excited, more happy than not happy, to be sure, but June is beginning to look like it’s going to be, quite frankly, a shit show.
For example, on June 24th everything from my apartment is being moved to British Columbia. This does not include me.
Get this: from the 24th to the 30th of June I still have to go to work every day and then come home to an empty apartment without a couch, bed, any kitchen appliances, the internet, a fridge, a stove…SERIOUSLY. This is real life.
I could go on and on, but you get it – I’ll be sleeping on a camping mattress on the floor…FOR SIX NIGHTS!!!!! So basically, if you happened to walk by my apartment, I would be the squatter living on the floor that could offer you literally nothing besides a high five and a (plastic) glass of tap water.
I toyed with not telling anyone, or writing about this hilarious situation on this blog, but really, who cares! The whole thing is funny as hell and this blog serves as a diary for me beyond anything else.
So yeah, I currently live in a beautiful Montreal apartment and before I move into my new house in B.C., I have to be a bit of a weirdo for 6 days. Or alternatively, you could consider it being maximizing a minimalist lifestyle.
The food that I’ll be making and blogging about until September will not be overly different from what I’ve made before. I have to use up stuff from my cupboards and freezer from now until the end of June, but it’s all delicious. I am a firm believer that no matter where you are or live, you should try your best to eat deliciously!
This sandwich came about this past weekend when I was using up some herbs from a recent herby salad that I made. It is SO delicious and packs absolutely perfectly for lunches. I highly recommend it!
- 1/3 cup olive oil mayonnaise
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill
- 1 tbsp minced red onion or shallot (optional)
- 6 hard-boiled large eggs
- Salt and fresh cracked pepper, to taste
- 6 slices of good bread
- Lettuce and microgreens, for garnish
- In a medium bowl, mix together the mayo, parsley, chives, dill, and minced red onion (optional). Mash in the eggs with a fork or a potato masher, add the salt and pepper and gently stir everything together. Refrigerate until ready to serve.
- To prepare the sandwiches, place lettuce and microgreens on some bread and top with a scoop of egg salad. Enjoy!
Egg salad filling will last in the fridge for up to 3 days.