To Nashrah and Daniya, <br /> <br />Remember the days when we all used to pile in a car for a business conference road trip? Do you remember the food? Not the overpriced junk food at the concession stands--our food. We were the food-sneaking queens! There was no way we would be tricked into spending our meager college student funds on concession foods. We were prepared--fresh fruit, bread, lettuce, tomatoes, lunch meats, tuna, hummus, and that infamous egg salad--born out of necessity and adopted wholeheartedly. <br /> <br />It started as plain old egg salad--hard boiled eggs, mayo, salt, and pepper. I jazzed it up once by adding cranberries like I did for the tuna salad. Another time I made a desi version with curry spices and cilantro. The next time I made it, we forgot to buy enough eggs and needed to stretch it. Nashrah’s mother was staying with us at the time and helped me shred purple cabbage, green cabbage, and carrots into the mix. Thus, the sweet, crunchy, brightly flavorful egg salad that accompanied us on every road trip since was born. <br /> <br />It's gone through many iterations through the years. There was once when I even made it into a bunny for Easter. ...But no matter how it's changed, the memory has not. One bite, and I'm transported back to younger days with both of you.

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