For lunch we have a wonderful warm salad of nutty new potatoes, hard-boiled eggs straight from their hot shells and green beans sauteed lightly with the first pearl of garlic from our garden; all wrapped in olive oil velvet with a bite of black pepper.
It is a lunch that makes us remember the miracle of eggs. I think of mayonnaise and my husband says it. This will be the summer to conquer it and at the same time meringues, as I believe the two were meant to be made together; the perfect use of an egg; a separation made in heaven.
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