Your efforts will be rewarded

Listen, I know it’s a holiday weekend. Most of you are probably outside, grilling or picnicking or generally engaged in some form of early-summer eating. In fact, as I type this, I can hear my neighbors on their deck, shaking a bag of charcoal briquettes, talking about Neil Diamond. But what I would like to tell them (aside from, HAVE MERCY! NO NEIL DIAMOND TONIGHT!), and you, too, is this:

We have some progress

This city has taken its sweet time in getting rid of winter, but I am happy to report that, as of this writing, it is 61 degrees and sunny. Actually, what it really is is 61 degrees and S!U!N!N!Y!At last, we have some progress. We ate lunch outside yesterday. Last night, we came out of a restaurant at nearly ten, and there was still a royal blue glow, the last dregs of sunset, along the western

Pile it on

Let’s get it out of the way right now: this egg salad, the one we’re going to talk about today, is not a beautiful egg salad. There will be no sexy pictures of this egg salad. There will not even be vaguely winsome pictures of this egg salad. There will be no pictures at all of this egg salad. But it has other things going for it, like the way it tastes, and if push comes to shove, you can