When Indy and I were in California together, we stopped into a little cafe in a very expensive town (the town that it turned out would permit us to buy a one-room cabin with a ladder instead of a staircase). The sandwich that I got in that cafe - which was seventeen dollars and consisted of exactly what you traditionally find in sandwiches and not, as one might imagine, diamonds - should have perhaps indicated to me that we were in FancyLand, but I was less dismayed by the price tag of that sandwich than you might have expected, because oh the side salad that it came with.

Now, I recognize that food that you get in restaurants is generally good because it's full of secret things like All Of The Butter, and is often quite tough to replicate at home. But this little side salad seemed to me to be just a whole bunch of pretty simple stuff mixed together, and so I took out my handy little notepad, jotted down the ingredients that I could see, and when I got home:

made it.

We have a bit of a thing for deviled eggs in this family. And by "we" I mean "Kendrick," who apparently desires them with the fire of a thousand suns, because when they are made they are gone. Like, instantly.

And so, along with Rice Krispies treats (the man has simple tastes, what can I say?) deviled eggs are what I make him when I want to give him the edible equivalent of a hug.

And these? These are like the edible equivalent of…well, something that we don't need to lay out explicitly, because come on, it's not that kind of a site. They are SO rich, and SO good, and SO the kind of thing people are talking about when they say an hors d'oeuvre is a "conversation piece" (go on, serve these at a party; virtually everyone is going to give you a "oh my god what are you asking me to eat?!" look, and then they will eat them, and then they will be all eye rolls and "more please").