Domesticity makes me sick

No, wait, that's backwards. Sickness makes me domestic. I started feeling better at about noon. Ran some errands and being out in the sunshine lifted my spirits and made me feel dispirited by my messy home. So I did four loads of laundry, scrubbed the kitchen floor (hence the ammonia -- I'm stuffed up so the smell didn't bother me a bit) and cleaned the inside of the microwave. I noticed today that, while my fabulous hardboiled eggs didn't explode in the oven, something tomato-ey had.

If this mood continues, I'll clean the bathroom tomorrow.

But I'm spending the rest of the evening with Nick and Nora Charles. I want to be like them when/if I grow up. (Though I'm sure Nora Charles' white-gloved hands never touched a bottle of Parsons.)

I made egg salad!

Yes, the least domestic blogger ever made herself a meal! The highlight was hardboiling the eggs in the microwave. No explosions. Here's how I did it (reposted here so I won't forget about the vinegar).

Step 1
Fill the microwaveable cooking dish with enough water to cover the eggs with at least an inch of water, but don’t put the eggs in the water yet.

Step 2
Add about a tablespoon of vinegar and a tablespoon of salt. This will keep the eggs from cracking and will make them easier to peel

Step 3
Place the container of water in the microwave and heat it to a full boil.

Step 4
Remove the container of boiling water from the microwave and place the eggs carefully in the water. Cover the container with a plate to keep the heat in, and to keep the mess contained if an egg explodes.

Step 5
Return the container to the microwave oven and set the oven on low or low-medium. Cook the eggs for eight minutes.

Step 6
Take the container of eggs out of the microwave oven and let the eggs stand in the hot water for another eight to 10 minutes, depending how “done” you want your eggs.

Step 7
Let the eggs cool enough to handle, and then peel and eat them. If you want to save them for later use, don’t peel them, but store them in the refrigerator.