Unique Serving Platter

What is going on with that package once you drop it off at the post office? Do you have any idea? I often wonder about this when I take a gift to the local post office to ship out. Is anything fragile, perishable, poisonous or potentially hazard in this package? Isn’t that the same spiel they give every time? They simply have to get sick and tired of saying that 300 times each day. No wonder postal workers go insane. I must say that I do like some of the shipping options available these days. Options such as fully insured and certified mail tracking are worth everyone’s time. I mean come on, don’t you want to be doubt free when it comes to sending your mother that birthday gift or your niece that stuffed puppy. There are a lot of crooks out there these days. It pays to keep track of everything you send, regardless of its worth. Don’t get ripped off.

Have you ever tried certified mail tracking when sending an important document or expensive gift? Postal options such as these are worth looking into. Probably my favorite is just good old fashioned insurance. When you insure your package for a mere few bucks, you are really and truly covering your ass. Let’s say you are sending your girlfriend a bracelet that cost you $700. Now, if you simply send it to her, no questions asked, any Joe Shmoe postal worker can tear it open and steal what’s inside. Then the post office will give you some lame spiel about how it must have been lost in transit, but it’s not their fault. This is utterly bogus. I don’t stand for it and neither should you. Take full advantage of certified mail tracking, delivery confirmation and insurance. This way if your package does come up missing, the post office owes you the amount you insured it for. All you have to do is keep your insurance slip. It’s a synch. Oh and trust me, your package will very unlikely come up missing when it’s insured. Those babies always seem to meet their destination and quick. Go figure.

If you would like to attain more information regarding certified mail tracking, insurance or any other option available when sending mail, then just hop online to get an up close look at things. It’s easy to pop open the USPS website and take a gander at all services at your beck and call. Get certified mail tracking the next time you send a package.

One appetizer stands out as a must have, old standby and crowd pleaser, no matter what the occasion. It’s equally at home on a silver platter or displayed at a buffet table on a nice ceramic plate. Birthdays, holiday meals and summer backyard pool parties are all enhanced with deviled eggs. These delicious treats are usually one of the first consumed. Any experienced host can tell you, you’ll want to have another plateful in the fridge to bring out when the first plateful is gone.

Deviled eggs are perhaps the quintessential hors d’oeuvre. Many hold the opinion that if you don’t like deviled eggs, there’s something wrong with you, unless you’re allergic to eggs! This delectable appetizer requires careful preparation and attention to detail to avoid a rather messy result. The successful deviled egg is as pretty to look at as it is delightful to eat. Here’s a step-by-step instruction sheet to make sure yours are just perfect.

The eggs you use are important. Extra large eggs are preferred, for a generous presentation of your deviled eggs. Use eggs with an expiration date as close as possible to the day you cook them. Older eggs don’t crack as easily and peel without pulling chunks of the egg with the shell.

Gently place the eggs in the pan and add enough water to completely cover the eggs. Salt the water and add a couple of teaspoons of apple cider vinegar. Allow the eggs to reach room temperature, about 15 minutes. Turn the heat on medium until they start to simmer. Do not let them come to a boil. Simmer for 15-20 minutes. Remove from the heat and place the eggs, still in the pan, in the sink. Run cold water over the eggs for several minutes until they are just warm to the touch. Allow to cool thoroughly, adding more cold water if needed.

To peel the eggs, gently crack on a hard surface, just enough to give you a place to grab the shell. They should peel nicely. Have your platter and a bowl to hold the yolks ready. Use your cutting board to cut each egg in half lengthwise. The yolk will pop out easily. Repeat until all are done.

Now for the fun part. Mash the yolks with a fork, but not so forcefully that the egg toughens. You want them nice and fluffy. Add enough mayonnaise to make a creamy texture. Some cooks like to add some very finely diced onion to the mixture at this point, but that’s according to your preference. Using two teaspoons, fill each egg half with the yolk mixture. Sprinkle a fine dusting of sweet paprika over the eggs. Garnish the sides of the platter with sprigs of fresh parsley or snipped chives. So there you have it. Perfect deviled eggs. Just leave plenty for your guests!