Happy Easter from Broomfield!
In what has been a tradition for the last several years, we had our annual family portrait taken before brunch at the home of our longtime friends Brooke and Randy. To the left is my vote for the best picture of the bunch.
After pictures, we hunted down some eggs in a light mist, enjoyed a brew, ate too much and generally had fun a good time with our hosts, Brooke’s folks, her grand dad and my mom Cindy. That’s all I have to say about that.
P.S. Why are deviled eggs such a popular part of the day commemorating Jesus’ resurrection? Obviously, there are typically a good pile of Easter eggs to dispose of, but one can deal with hard boiled eggs in many ways such as egg salad, Cobb salad or Scotch eggs. It’s not like Jesus was heading to Hell or anything and we eat deviled eggs to celebrate old Lucifer‘s failure to capture this particular soul. A mystery I guess.
Curious about the origin of the “deviled” food style, I did some Googling around and found a reference. According to the Oxford Companion to Food:
Devil–a culinary term which . . . first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments. . . . The term was presumably adopted because of the connection between the devil and the excessive heat in Hell.
I guess the paprika is supposed to be the spicy part.
