I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

My wife makes really good devilled eggs. Sometimes when we have a weekend in, she'll make some for us to snack on in the afternoon. I watched carefully as she made these and I recommend them to you.

Summer is, more-or-less, over. Still and all, there are vegetables coming from the farm share, and we got quite a few tomatoes this last time round. I had some bread which wasn't getting any younger, so I decided to combine the two and make a nice summer pudding. The Two Fat Ladies do one on one of their shows, and I've always liked the basic idea.

Together, the two recipes and a salad heavy on croutons made for a lovely and relatively light dinner.

• 4 eggs, hardboiled
• 1 - 1 1/2 Tbs spicy brown mustard
• 1 - 1 1/2 Tbs mayonnaise
• a good squirt (1/2 tsp?) of sriracha
• a pinch or two of ancho chili powder

Cut the eggs in half and put all the yolks in a bowl. Set the whites aside. Add the mustard, mayo and sriracha to the bowl. Mush it all together, taste it and see if needs more of anything. If it does, add it. This is a delicate process, so go easy on things at first - especially the rooster sauce.

Fill the eggs with the mixture. Garnish with a bit of ancho chili powder. Failing that, paprika would work. That's it. So simple and so good.

• three or four slices of bread
• a red bell pepper
• six or seven smallish tomatoes
• a couple of cloves of garlic, or one really big one
• salt

Cut some of the bread to fit in the bottom of your dish, I used a plastic storage bowl. Pour not quite half of the purée on to the bread.

Take your reserved tomatoes and slice them fairly thinly. Arrange them in a layer on top of the purée. This is purely for aesthetics, and you could just toss them in with the others for the purée if you want.

Put almost all the rest of the purée on top of that. Cut more bread to make a cover for the pudding and put the rest of the purée on that.

Put a layer of plastic wrap on top, but another container on top of the pudding and weight it with four or five pounds. I put in on a plate, in case of spillage. Leave it in the fridge overnight.

This one was served after only a few hours (needs must and all) and was alright, but more time was needed for the bread to really absorb all the goodness and for the texture to settle. Still, it was pretty good.