And they that went before, and they that followed, cried, saying, Hosanna;
Mark 11:8-10
Blessed is he that cometh in the name of the Lord.
Happy Palm Sunday,
Kathy
So, of course you remember that I suggested you save the egg shells from the soft-boiled eggs you made a few days ago? You have all made them – right?!
Well, you will want to now when you see what Molly Yeh has done with them. .. . She has done a no-bake cheesecake egg with a marmalade yolk – and so cleverly put them into egg shells!
Genius!
Can you say Easter dessert? We are so doing these this year! The link to her website is below – Just click on her name. Now hop to it, make those soft-boiled eggs so we can get to the good stuff – CHEESECAKE!
Enjoy,
Kathy
Here’s the link. . .
Source: Molly-yeh
Several years ago our family was fortunate enough to spend the summer in Europe – with most of our time being in Germany.
Soft-boiled eggs were an every day part of our breakfasts. They were perfectly cooked – and kept at a perfect temperature – and I became hopelessly addicted to them!
As our time in Germany came to a close, we (I) purchased egg plates, egg dishes, egg spoons, . . . . and many more treasures – to bring home with us – in an attempt to replicate our wonderful experience. But, try as I might, I had trouble reproducing those perfectly cooked soft eggs! It seemed as though they were either over-cooked – and practically hard boiled, or under-done and nearly raw.
Searches of all of the best cookbooks, the internet, and every resource I could think of yielded as many different techniques as there were sources and produced nothing but a long series of trials and failures. And so, I gave up. I put away the little egg plates and egg spoons and for a very long time, there were no soft-boiled eggs at the Homestead (insert frowning face here). And then, one day, as I was doing research on a totally unrelated cooking process, it came to me. I knew what I was doing wrong. (The white and the yolk are made up of different blends of proteins, and so the white sets at a higher temperature than the yolk. . . . The methods that had been suggested – and touted for years, did not take that into consideration – I know, exciting stuff huh! It’s how I roll. . . )
Out came the little egg plates and spoons, the salt bowl and egg topper. We were back in business! The soft-boiled eggs have returned (insert happy face here!). Now, they are cooked to perfection. And served with a freshly baked English muffin, or a piece of buttered toast, the joy in the morning is back!
Having a very large flock of chickens means that we have a never-ending supply of these luscious little nuggets. They are packed with protein and in spite of all the bad press targeting them for so many years, eggs – all of them – the whites and the yolks – have been proven to be very good for you!
You don’t need to have egg plates or egg cups or egg spoons or an egg topper to enjoy these gems. A small bowl or ramekin filled with salt, rice, grain, seeds – works well as a holder for your eggs. The back side of a table knife – tapped around the top of the egg will crack the egg open just fine. Demitasse spoons, teaspoons – or even toast soldiers (thin pieces of a firm bread – toasted and buttered) will retrieve the yummy goodness waiting to delight your palate. Be creative – be thrifty – get organized – and get going! Get out your tools and lets get to it – soft-boiled eggs are calling.
Enjoy,
Kathy
P.S. You are going to want to make these – and save the shells! Wash them out carefully and let them dry – You will want them to use when you see what’s coming later in the week!
Spring. Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page. The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes.
But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions – which I immediately did.
Upon arriving at the page, I searched for the Bunny Fold and found this. I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding. It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.
I had created this. I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living . . . and his response was immediate – these are not right. They have rolled from the long side and not the point – and used directions for a granny knot. It needs to be an ‘overhand’ knot. (50 plus years of scouting – he should know his knots!)
After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture. Success!
And so, as much as I LOVE Pier1, no one is infallible. I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures. Such a simple way to dress up a spring or Easter table.
Just Click Here to go to the instructions. Happy Spring!
Enjoy,
Kathy
Established in 1989, the Homestead at Bridle Creek has risen from acres of oaks and scrub brush to a [Continue Reading …]