As my brother noted, the shindig came and went. We had the company for only around 3 hours, but those hours were kind of like a riot only with less violence and better food. 10 adults and a baby managed to consume almost all of the 36 deviled eggs (even with one adult abstaining), many hamburgers and hot dogs, etc. I actually did a fair bit of food prep, having made the deviled eggs, bean salad and preparing a chocolate log for dessert. Yum! I just got a call from James a few seconds ago, and I think I’ll be heading out to the beach for some fun time and cavorting. In the month since we’ve moved here, we haven’t been to the beach once. This is the value of having folks visit you – getting your ass up and out to do the fun things available in your area.

Published by


Dave Slusher is a blogger, podcaster, computer programmer, author, science fiction fan and father. Member of the Podcast Hall of Fame class of 2022.

5 thoughts on “Shindug”

  1. jonny says:

    is that 18 eggs cut in half or 36 eggs? I want eggs, you should post your recipe. I mainly never know how to boil the damn egg.

  2. Dave says:

    That’s 36 halves, 18 whole eggs. I’ll post the recipe later, since you are interested. 20 minutes of hard boil is what I do, and then cool them down fast with ice and peel quickly. They actually work better if they are a little older, like the ones that have been in your fridge for a month or three. They peel better than fresh eggs.

  3. jonny says:

    but do you put them in the water at start and time them through the boil or drop them in while its boiling…

  4. James says:

    I start them out in the water and then just turn the heat on and when you notice that it is boiling (not really necessary to watch), give about another 10 to 15 minutes. It takes a LONG time to turn hard boiled eggs rubbery, you will get tired of boiling them before you overcook them.

    dropping them in when the water is already boiling is a bit of a crap shoot as the cold eggs tend to crack when they hit the hot water and then you get boiled egg whites oozing out and muddying up the water. NOt to mention the scalds you are likely to receive. So my advice is to use the pre-boil insertion technique.

  5. Dave says:

    Jim’s got it. I do the same thing, but I boil for 20 minutes after they get to a full rolling boil.

Comments are closed.