From Smoke Signals to Egg Salad Bliss: The Heinz 57 Hack

 

There’s nothing like a house fire to shake up your routines — or, apparently, your approach to hard-boiled eggs.

 As I mentioned in this post, my son and daughter-in-law are staying with me until they can move into an apartment while waiting for their fire-damaged home to be repaired. The guest room is overflowing, the laundry carries a faint whiff of smoke, and on my kitchen counter sits my son’s rapid egg cooker — something he values for easy egg cooking.

I’ve been a stove-top egg boiler my entire life. Saucepan, water, fifteen minutes, cool, peel. Tradition. I even used to pour that calcium-rich cooking water onto my house plants. Waste not, want not, right?

 But this little electric gizmo? Game. Changer.

 No pot watching. No guessing. No rubbery whites or green-tinged yolks. And the shells? They slip right off like they’re happy to leave. I went from skeptical observer to full-blown convert in the time it took to make a dozen.

 Suddenly, I was on an egg salad spree. There were test batches, taste tests, and some very enthusiastic “research.” But one version rose above the rest — what I now call Umami Egg Salad (The Heinz 57 Hack).
Umami Egg Salad with a Stealthy Twist

Serves 2 hungry fire refugees (or 4 as a side)

4 hard-boiled eggs, chilled and peeled

2 T. Duke’s mayonnaise

1 T. Dijon mustard

1 T. sweet pickle relish

 1 t. Heinz 57 steak sauce (the umami ninja)

¼ t. smoked paprika

¼ t. dried dill weed

Salt & freshly ground black pepper, to taste

Pinch of cayenne pepper, for serving

 Chop eggs into small pieces and tumble into a large bowl.

 Stir in mayo, Dijon, relish, steak sauce, paprika, and dill. Mix until creamy and cohesive.

 Season with salt and pepper. Taste — adjust seasoning.

 Chill covered for 30 min (or serve immediately if starving).

 Serve with a dramatic sprinkle of cayenne on top.

 Eat straight from the bowl at midnight if need be

(no judgment).

The secret? That modest splash of Heinz 57 doesn’t make it taste like steak. It adds a subtle, savory something — a whisper of Worcestershire, a hint of tamarind, a je ne sais quoi that makes people pause mid-bite and ask, “Wait… what’s in this?”

We demolished it.

 Serves: 2 (or one determined snacker)

If you’ve got an egg cooker collecting dust in the cabinet, pull it out. If you don’t have one, borrow your kid’s (or invest — I just did). And if you think you’ve made every kind of egg salad under the sun, try this one. Heinz 57 might just become your new secret weapon.

 Life throws curveballs — sometimes literally in the form of smoke damage. But every once in a while, it hands you a silver (egg-shaped) lining.

Now, if you’ll excuse me, I have a midnight date with the leftovers. 

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The Italian Market Stack

 

Lately, I've been on a serious sandwich kick. The beauty? I assemble it first thing in the morning, wrap it in plastic (or foil if I'll reheat it later), and it's ready whenever hunger strikes. As I'm rising earlier these days and fading by mid-afternoon, everything I eat gets prepped before noon. This creation riffs on those steamy Subway-style subs from local delis, but elevated on a ciabatta roll. I impulsively grabbed a bag from Aldi and wondered why—turns out, they've become my go-to for these hearty builds.

 The Italian Market Stack

(serves 1-2, depending on appetite)

 1 T. homemade pesto

2 T. butter, room temperature

2 T. freshly chopped parsley

1 Aldi ciabatta roll, halved lengthwise

4 oz. sliced ham

4 oz. spicy salami

4 oz. deli turkey

2 slices Monterey Jack cheese

2 tomato slices

Kosher salt

1 T. vinaigrette (Italian dressing works great)

Freshly ground black pepper

Deli coleslaw (your favorite mix) 

 

  Make the pesto butter: Stir together the softened butter, pesto, and chopped parsley until smooth and blended.

Generously spread the pesto butter on the cut sides of the ciabatta roll. Place halves on foil and broil until golden and crisp (watch closely—2-3 minutes).

 Layer the meats: ham, spicy salami, then turkey on the bottom half.

 Add tomato slices; sprinkle with a pinch of kosher salt and drizzle with vinaigrette.

 Top with Monterey Jack slices. Broil the open-faced sandwich until cheese is bubbly and melted.

 Grind black pepper over the cheese, add a generous dollop of coleslaw, and close it up.

This beast is a whopper—slice it in half for easier eating. It's substantial enough for two, but I'll admit to powering through solo on hungry days.

 

Secret Sauce by Kelly Jaggers, Reviewed

 

In Secret Sauce by Kelly Jaggers, home cooks can master iconic restaurant condiments without the hefty price tag of dining out. This delightful cookbook features oodles of copycat recipes for beloved sauces, dips, and dressings from major chains like Olive Garden, Red Robin, Outback Steakhouse, Chipotle, and Dairy Queen, plus local favorites. Think zesty wing sauces, creamy fry dips, spinach artichoke bliss, crispy onion strips, Gold Coast coconut shrimp, and woot-worthy breadsticks to pair with them.

 

While not every sauce from a single restaurant makes the cut (e.g., Chipotle's guac and queso shine, but skip the corn salsa), Jaggers' wise selections cover the crave-worthy essentials—spicy ranch variations galore, honey mustards aplenty, though blue cheese is MIA. Visual learners, beware: sparse photos mean relying on vivid instructions. Dual indexes (by restaurant and title) are handy, though ARC quirks like Dairy Queen's country gravy under "D" might trip you up—fingers crossed for fixes in the final print.No nutritional info here (sauces are mostly low-cal anyway), but endless fun for takeout fans. Elevate your home meals affordably—perfect stocking stuffer or gift. 5 stars for uniqueness and value!

It is scheduled for release on Tuesday. You can preorder a copy here.

Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Make Ahead Turkey Gravy

 

Here we are in November, and I’m still stuck somewhere back in September. I cannot believe how frighteningly fast the time flies.Year after year, I vow to simplify Thanksgiving, but I never quite manage it. This year, I decided that I’m going to simplify  the most stressful part of my repertoire: the gravy. When the turkey emerges from the oven, reducing juices, stirring seasonings, and making a roux sends me into a panic—resulting in clumpy gravy that needs straining and cools too quickly while I hunt for a strainer.

This year, I found a make-ahead recipe and tweaked it to perfection. Preparing it in advance lets me work relaxed, taste and season perfectly, then freeze it until the night before. On serving day, a quick stovetop simmer is all it takes.

If you're serving turkey for Thanksgiving or Christmas (or any other time of the year for that matter, because there is no hard and fast rule that turkey can only be consumed on these two holidays), try this—you'll never make gravy another way.

 Make-Ahead Turkey Gravy

 6 turkey wings

2 medium onions, peeled and quartered

¾ c. flour

2 qts. chicken broth, divided

¾ c. chopped carrots

½ c. chopped celery

½ t. dried thyme

Pinch of rubbed sage

Pinch of poultry seasoning

Salt, to taste

¼ tsp freshly ground black pepper

½ c. heavy cream

 Preheat oven to 400°F. Arrange turkey wings in a single layer in a large roasting pan. Scatter onions over the top. Roast for 1¼ hours or until browned.

Transfer browned wings and onions to a 5-quart stockpot. Place roasting pan over medium heat; sprinkle flour over the surface. Whisk continually until a roux forms. Add 1–2 cups broth and whisk, scraping up browned bits. Pour into stockpot.

 Stir in remaining broth, carrots, celery, and seasonings. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 1½ hours.

 Remove wings to a cutting board; cool. Pull off skin and meat (discard skin; reserve meat for another use). Strain stockpot contents through a large strainer into a 3-quart saucepan. Press vegetables to extract liquid; discard solids.

 Bring to a gentle boil. Stir in the cream; season to taste if needed. Serve immediately, or cool and refrigerate/freeze in containers. 

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Why the Multi-Blade Vegetable and Cheese Grater Is My New Kitchen Hero

The Christmas shopping season is here, whether I’m ready or not. My mother was a master gift-giver, finishing her shopping by early September. She loved finding the perfect presents, thoughtfully chosen for each recipient, and her gifts were always a joy to receive. Her Christmas stockings were legendary—brimming with delightful goodies for my dad, my kids, and me, no matter our age. She often said the stockings cost more to fill than the gifts themselves. Inspired by her passion for meaningful gifts, I’m kicking off a weekly blog series to share gift-worthy products that stand out. First up is the Multi-Blade Rotary Grater—a kitchen gadget I was skeptical about but now can’t stop using.

If you’ve been scrolling through TikTok lately, you’ve probably seen the Multi-Blade Vegetable and Cheese Grater making waves. With people shredding cheese like there’s no tomorrow and some skeptics questioning its ease of use, I decided it was time to see what the fuss was about. Spoiler: this little gadget has earned a permanent spot in my kitchen, and I’m here to tell you why it’s worth the hype.

This grater comes equipped with five interchangeable stainless steel blades for fine shredding, coarse shredding, slicing, and even wave cutting. Whether you’re tackling a block of cheddar or a pile of carrots, it handles everything with ease. I put it to the test by shredding every bit of cheese in my fridge (no regrets), and it delivered perfectly even results. Then, I moved on to carrots, and let’s just say my salads have never been more vibrant—or veggie-packed!

The extra-large feed tube is a game-changer. I could toss in whole potatoes and carrots without the tedious pre-cutting that usually makes me dread meal prep. This feature alone saves so much time and effort, making it perfect for busy weeknights or when you’re prepping for a crowd.

 One of my favorite features is the powerful suction base that locks the grater securely to the countertop. No slipping or sliding here—it stays put no matter how enthusiastically you’re cranking. The food pusher adds an extra layer of safety, keeping your hands far from the blades. As someone who’s had a few too-close-for-comfort moments with a box grater, I appreciate this thoughtful design.

 Cleaning up after a grating session is a breeze. The components are dishwasher-safe, though the instructions suggest wiping down the base and handle. I accidentally threw the handle in the dishwasher, and it came out just fine, so no worries there! The mint green finish adds a pop of style to my kitchen, and the included storage box keeps everything organized. It’s compact, functional, and honestly kind of adorable.

While I’m obsessed with this grater, it’s not perfect. The cranking motion requires a bit more effort than some TikTok videos make it seem. If you have arthritis or neuropathy, you might find it a little challenging, but it’s still doable with some persistence. Once you get the hang of it, the results are well worth the effort.

I’ve always found box graters cumbersome and hauling out the food processor for a quick grating job is a hassle. This Multi-Blade Grater (or as I like to call it, my “rescue rascal”) has solved those problems. It’s versatile, safe, and saves so much time. I’ve already recommended it to friends, and I think it would make a fantastic gift for anyone who loves cooking but hates the prep grind.

My rating: 4½ stars making it perfectly gift-worthy.

 

Stay tuned for more great finds to make your holiday shopping a breeze! 

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Over the River & Through the Woods: A Magical Thanksgiving Table

 

I decided that I wanted to do something different for a Thanksgiving table this year. Year after year I use fall colors, pumpkins, gourds, turkeys, you get the picture. This year, I thought I would take the only Thanksgiving song that I know of, “Over the River and Through the Woods” and design a table around it so, allow me to welcome you to a uniquely seasonal Thanksgiving tablescape, crafted for a charming grandma-style dinner as part of Rita at Panoply’s Thanksgiving Tablescape Blog Hop.This was great fun to put together. I incorporated largely green and black in this table, added the trees to represent the woods, little illuminated houses to represent grandma’s house, snowflake lights, and the wonderful salad plates by 222 Fifth depicting the sleigh on which we would ride to get to grandma’s house in the woods.

The charger is a wooden tree round that I got from Target years ago. It is topped with a Pottery Barn plate with a wonderful pine and pine cone edge. The napkin is also by Pottery Barn, as is the runner with its woodsy theme.

The trio of glass trees I bought at Michael’s last year.The little illuminated houses I found here. They come with their own battery-powered lights, but I chose a flame in this instance. They are adorable whether it’s daytime or nighttime. 

The mug I bought last year at West Elm. The water glass is Libbey Glass Arby's Promotion Snowy Pine Trees Scene Tumblers.

The water glasses are by Mikasa in their “Park Lane” pattern. 

The hammered flatware that gives a nice bit of shine to this table is from Mikasa as well from their “Opulent” collection.

 Click on the links below for more Thanksgiving table inspiration from my blogging friends:

Pandora's Box - A Thanksgiving Breakfast

Home is Where the Boat Is - Thanksgiving Greetings

Hyacinths for the Soul - Turkey Trot Time

Everyday Living - A Thanksgiving of Memories

Life and Linda - A Silver and Gold Thanksgiving

Pandora's Box - A Thanksgiving Breakfast

Me and My Captain - Gathering Together Celebrating Thanksgiving 2025

My Thrift Store Addiction - Copper and Velvet Vintage Thanksgiving Table

The Cat's Whiskerz - A Warm Thanksgiving Tablescape

Olla-Podrida - Over the River and Through the Woods: A Magical Thanksgiving Table

Corner of Plaid and Paisley - Thankful for You Tablescape

Dinner at Eight - A Casually Elegant Thanksgiving Table

Red Cottage Cottage Chronicles - Elegant Thanksgiving Table

Mantel and Table - A Copper and Black Tablescape: Beautiful Fall Style
 

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 This post is linked to: Tablescape Thursday

Savor the Elegance: Artichoke Parmesan Quiche from The Patio Place Tea Room

 

If my delayed birthday luncheon could be summed up in one word, it'd be elegant—and at the heart of it all was this Artichoke Parmesan Quiche from The Patio Place Tea Room. Nestled in the charming St. Louis area, this beloved spot (sadly closed now) was my go-to for ladies' lunches, where the tea room's delicate china clinked alongside a connected gift shop bursting with treasures. It was the rare visit where I didn’t leave with a new trinket — a vintage teacup, a quirky ornament, or a miniature for my Bohemian wall-mounted dollhouse.

As I shared here and here, the menu was a symphony: this quiche as the savory star, paired with slow-cooked cinnamon apples with cranberries (hello, autumn warmth!), umami green beans with toasted almonds, and a crisp salad drizzled in creamy Mayfair dressing. The best part is that it is make-ahead gem. Assemble 2+ hours early, bake while you sip rosé, and let it rest. Zero last-minute stress! Born from a St. Louis Post-Dispatch cookbook feature, this recipe honors The Patio Place's legacy. I did tweak it a little bit. The called for half teaspoon of nutmeg seemed like too much to me, particularly considering I grind mine fresh. Also, Gruyere cheese trumps regular Swiss every time, so I used it, grating it easily with my new rotary cheese grater making assembly super simple when the time came.*

Artichoke Parmesan Quiche

Pastry for single-crust

9-inch pie

½ c. grated Parmesan cheese, plus additional for garnish

1 14-oz. can artichoke hearts, drained

1¼ c. shredded Swiss cheese

3 oz. cream cheese, softened

½ t. ground nutmeg

⅛ t. salt

1⅛ c. evaporated milk

3 eggs

 Preheat oven to 450°F. Line a 9-inch deep-dish pie plate with pastry; prick bottom and sides several times with a fork. Bake 7 to 8 minutes, until beginning to brown. Decrease oven temperature to 400°F.

 Sprinkle ½ cup Parmesan evenly over crust. Squeeze liquid from artichoke hearts, blot dry and chop well; distribute over Parmesan. Sprinkle Swiss cheese over artichokes.

 In small bowl of electric mixer, beat cream cheese with nutmeg and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy. Pour into crust.

 Bake about 40 minutes or until light golden brown. Before serving, sprinkle each slice liberally with additional Parmesan.

*P.S. Don't miss my Praline Custard Pie post from the same luncheon! 

*Recipe sourced from St. Louis Post-Dispatch Special Requests Cookbook.

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