Gauc'n'eggs: Remove yellow stuff; fill with green stuff; try to control yourself.

Meanwhile, back at my desk, I learned today about a summer series of cooking classes headed up by Mercyhurst North East pros. Thought I’d pass it along.
The series starts Tuesday night with Vegan-style Summer Soups and Salads, taught by Katherine Miller, holistic health counselor and master whole-foods chef of Kosmic Kitchen.
Other classes will include
July 24, Recent Voyages to Greece and Italy, with Chef Chip Magalhaes
July 31, Stressed? It’s Just Desserts Spelled Backwards, with Magalhaes
Aug. 7, The Good Food Gourmet – Everyday Favorites Lightened Up, with Chef Beth Ann Sheldon
Aug. 14, The Making of a French Dinner, with Chef Dennis Dunne.
All classes start at 6 p.m. and run for approximately three hours. Cost is $75 per class or $300 for the series. Payment can be made at time of class with cash or check.
For reservations, contact Sheldon at 725-6318 or by email at bsheldon@mercyhurst.edu.

Meanwhile, back in my kitchen, I stumbled over this recipe for Guacamole Eggs today. It’s one of those slap-my-forehead, why-didn’t-I-think-of-that? recipes.
Think deviled eggs with guac instead of yellow yolk mush. Not that there’s anything wrong with yellow yolk mush. I like that, too. But if you fill the egg halves with guac and top them with a drop or two of Tabasco, I’ll stand there and eat the whole dozen, or would that be two dozen? Whatever.
Guacamole is usually a one-sitting kind of dish, since it starts to turn brown like apples. But with me in the room, there will be no risk of leftovers.