As you may have noticed, we’re big fans of chicken and rice here at Poor Couple’s Food Guide. For the less enlightened, you may think that it gets boring eating a lot of chicken and rice. But this is not the case! There are so many delicious ways to prepare it, each one tasting different from the last. Today I’m here to share one such recipe that I came up with. After months of heavy winter foods I wanted to come up with something light and springy, now that the weather is finally warming up. And something with green in it to reflect the green finally growing outside.
While it didn’t really feel like it since it’s still barely spring out, Easter was this past weekend. You colored your eggs, hid them, found them…and now what? Eat them of course! If you’d like you can just straight up eat hard boiled eggs as is, but that gets pretty boring. My favorite way to use up Easter eggs is by making egg salad. There are a lot of fancy egg salad recipes out there, but I’m going to share my basic egg salad recipe with you.
Easter is supposed to be a time of rebirth and rejuvenation. It’s also a time of year when people dole out copious amounts of chocolate and sugar to kids to celebrate a carpenter coming back from the dead 2000 years ago. I don’t see the connection. Nonetheless, Easter is a pleasant holiday and important day for both Christians and worshipers of the Easter Bunny. Perhaps the most common tradition is dyeing eggs. Most people do so using the preset color kits you buy from the grocery store which range from simple color tabs that cost a handful of pocket change, to elaborate setups involving paintbrushes, stickers, foil and other craft standbys. Most if not all of these kits use artificial dyes that are effective, but are made in gigantic factories from chemical compounds and broken dreams. Hell, red dyes are barely existent nowadays on account of the fact they just straight up caused cancer. Never fear however, as there are certainly natural alternatives to cancer eggs! And by alternative I mean the way people dyed eggs for centuries until being replaced with harsh dyes.
Pizza Lab is a fun theoretical column in which Meg A. and Erik S. explore their innermost passion for baking and eating pizzas. It exists purely for the sake of experimenting in the kitchen. It may not necessarily be cost-effective everytime, so don’t try this at home kids.
After four Pizza Labs, ideally I would have liked to think our staff has reached a sort of groove, and finally come up with a method to our decision-making process involved in selecting and formulating new ideas for pizzas.
That hasn’t happened yet. Hence my use of the qualifier “ideally”.
Instead, each new edition of Pizza Lab is more thrown together than a middle school student’s Livejournal page in the year 2004. The latest one demonstrates this perfectly, reaching fruition through basically nothing more than the exclamation “Oh! Let’s make a dessert pizza!” What followed was a long debate over whether to use pudding or not. That’s really as complicated as we get. Sorry if that disappoints any budding foodologists in the audience. Know what wasn’t disappointing? This pizza.
Strawberry Shortcake Pizza
Erik S. So this was our first forray into the world of dessert pizza.
Meg A. Yep. We’ve been talking about doing a dessert pizza since starting pizza lab though. For awhile it was just kind of the abstract concept of dessert, and not a specific one though.
Erik S. Yeah, desserts is an awfully broad term, we all tend to throw it around like it means one food. i.e. “IT’S TIME FOR DESSERT!” is rarely answered with the philosophical pondering “But… what is dessert?”
Meg A. True. Until it’s time to decide on a pizza.
Erik S. Right.
Meg A. You tossed out a few ideas for what kind of dessert pizza we could do. We ultimately decided on strawberry shortcake. It made perfect sense considering that shortcake itself is a bit of a rich, doughy cake.
Erik S. Also because strawberry shortcake is my favorite type of dessert.