Monthly Archives: February 2012

World’s Largest Potluck Attempt a Success with 861 Dishes!

Whoot whoot! We attended the Guinness Book of World Record Attempt: Casper, Wyoming, U.S., World’s Largest Potluck yesterday with a couple of plates of Ethel’s Sugar Cookies (and some unopened food for the donation to the food bank). Boy, was it fun and so much good food! The goal was set at 808 dishes. Did the community participation surpass it? Yes, we did! The turnout was spectacular – at almost 2:30 a voice boomed over the speaker system that the official tally was at 861 dishes and 980 persons!

To break the current record the event had to exceed the previous number of dishes registered, Dee Lundberg, the event’s spokesperson said, was 805 dishes. Guinness reps did detail the number as 805 dishes to “beat” in an email as late as Friday to one of the event organizers. The Guinness World Records Corporate website said, “the largest pot luck party was achieved by 479 participants, in an event organised{sic} by Slideluck Potshow (USA) in the Old Tobacco Warehouse, New York, USA, on 15 May 2010.” However after another 45 minutes of internet searching I found River Pointe Church (Richmond, TX) held the distinction of breaking THAT record in August 2011. Curiously the old record hasn’t been updated, which is a shame because they deserve to be recognized too.

I read the article about how River Pointe Church achieved their record and it was very heartwarming to know that no matter your religion (or lack thereof), COMMUNITY is what brings us together to take care of one another. The event was planned by Interfaith of Natrona County, also gained donations from local businesses, organizations and individuals (including those who attended without a dish). The organizers had a goal to bring awareness of poverty, especially FOOD POVERTY, in a single county within the State of Wyoming. In total, about $40,000.00 was collected before and during the event!

It’s not over yet, the attempt must still be verified by Guinness. In the next few weeks (or maybe months?) Guinness will review the documentation provided. Once the verification process is complete and decision made, an official letter and certificate will be sent to Interfaith of Natrona County.

A big round of applause and a “thank you” to the Volunteers who were the foundation and those who helped make this event a tremendous success to each of us who participated.

Read more…. (photos too!)

Kiss FM, Casper, Wyoming

K2 Radio

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Cream Corn Soufflé

It is the accompaniment for Hubby’s birthday dinner and although the original recipe uses 1 can of creamed corn, you would quickly find out you’d wished you had QUADRUPLED the recipe. This delicious dish is actually called a corn pudding on the old recipe I have, but it really cooks as a soufflé: don’t peak!

Stokely Van Camp’s Cream Style Golden Corn…Real Corn Pudding

I’ve doubled the original recipe for you because it makes a great 1 cup serving. Makes about 6 servings in my house but the recipe says it serves 8-10!

  • 2 cans Stokely’s Finest Golden Cream Style Corn (any cream style corn will do)
  • 2 cups milk
  • 2 Tablespoons butter or margarine, MELTED
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons sugar
  • 6 large eggs, SEPARATED
  1. Boil Corn and milk together for about 10 minutes. Don’t let the corn burn on the bottom (it is the one thing that happens most often to me!) Photo1080 (2)Photo1083
  2. Stir in butter or margarine, sugar, salt, pepper, and beaten egg YOLKS. Photo1082
  3. Beat egg WHITES (but not too stiff) and fold into Corn mixture. (I once beat them to meringue stiff and they baked right out of the baking dish which then fell as it cooled!) Photo1086Photo1085
  4. Pour into a lightly greased 2-quart casserole.Photo1087

Bake uncovered in a moderate oven (375 or 400 degrees F – winter/snowy areas use higher temp, summer use the 375 at highest) for 35 minutes. There will be a nice golden browning and the serving “stiff, but juicy to the touch” when you cut into it.If you notice it is still liquidy, cook longer even to 1 hour. This is one of those dishes that you MUST let sit or it will “run”. (Do NOT PEAK WHILE IT IS BAKING, or it FALLS!!)

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http://asouthernfairytale.com/

Frenched Rack of Lamb Feast

So today is Hubby’s birthday and I try to make birthdays for all of us as special as possible. I asked him what he’d like for dinner and he choice the lamb, which we have a frozen Frenched Rack from Sam’s Club for about a month. He also asked for scalloped potatoes (sorry, I’ll do that from the Betty Crocker box) and cream corn soufflé.

Check my Cream Corn Soufflé (use a spoon to eat) for accompaniment with any meal. It isn’t the version with cornbread which is much firmer (use a fork to eat) but my Aunt is sending her version of that one I’ll try out for Hubby another time.

For the lamb I’m using a recipe I found on Allrecipes for “Roast Rack of Lamb.” I’ve taken the other reviews suggestions and will incorporate them in parenthesis. The recipe is prepared for 4 servings. I love how Allrecipes allows the recipe to adjust according to the number of servings, making it a perfect cookbook for singletons or those needing to cook for 80!

(Defrost, if need be, but let it rest outside the fridge for about an hour.)

Ingredients
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Splash of Balsamic vinegar
  • Smaller splash of Worchester sauce
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
Directions
  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper.
  • Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
  • I found the suggestions on May 18, 2007 by msp….’In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside.
  • Sear rack of lamb for 1 to 2 minutes on all sides.
  • Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Photo1088

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  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

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FOOTNOTE

  • Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.

http://asouthernfairytale.com/

Apple & Cheddar Muffets from “Julia’s Child” by Sarah Pinneo

I just read a book as part of my 2012 Reading Challenge (read more about my review of the book) about a mompreneur trying to have it all in Julia’s Child. I decided to make this delicious sounding muffin coined a “Muffet” by the authors character Julia Bailey. In the book Julia Bailey runs an organic toddler meals and backed goods business from Brooklyn, N.Y. called Julia’s Child. I’m kinda jealous that The Book Fetish got to review her book and interview her! The author Sarah Pinneo is on tour in New England currently.

Here is the recipe I”m making for breakfast and I’ll update with the pictures as soon as possible. HERE ARE THE PHOTOS!!! YUM

Apple & Cheddar Muffets

Ingredients

1 very large apple or 2 small ones

2 tablespoons butter

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg lightly beaten

1/3 cup whole milk

1 cup sour cream

1 1/2 cups grated cheddar, divided

Instructions

Preheat the oven to 400°F. Generously grease and flour 12 muffin cups.

Peel and core the apples and dice finely.  If your toddler is helping, peel and slice an extra one to share. If you play your cards right, he or she will be busy eating the apple slices while you’re measuring out the dry ingredients.

In a small skillet, melt the butter and sauté the apple until tender and just beginning to brown, about 7 minutes.  Remove the pan from the heat and set aside to cool.

All the dry ingredients

The wet ingredients & cheese

Wet meets dry ingredients

Meanwhile, combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a small bowl, whisk together the egg, milk, sour cream, and 1 cup of the cheese. Stir the wet ingredients into the dry ingredients; then add the apples and butter.  Stir just to combine.

  MMMM…cheeese

Spoon into the prepared tin, and top with the remaining 1/2 cup of cheese.  Bake for 20 to 25 minutes, until very brown and a toothpick inserted into the center of the muffets comes out clean. Cool for 10 minutes on a rack. Loosen muffets by ringing their edges with a plastic knife. Turn them gently out onto a plate. Serve warm or room temperature.

Check out some tasty recipes this weekend at “bethfishreads”!

http://asouthernfairytale.com/

I'm Lovin' It at TidyMomfingerprints on the fridge

Reading Challenge #2 – Julia’s Child by Sarah Pinneo

This isn’t the genre I normally read but chose to expand my reading due to the process I’m going through: becoming a stay at home mom and trying to find a business that is flexible around my children. I finished reading it a couple of days ago and although I enjoyed it, the ending left me with mixed feelings. I feel this is a cautionary tale…how bad do you want your dream, at what cost? It made me reevaluate my goals as a entrepreneur.

This book was read as a part of the following my 2012 reading challenges:

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I'm #16!

About the Author – Visit her blog: Sarah Pinneo to keep up with her! I read several of her posts and found her to be similar to her character, in humor, and strangely more in common than I expected beyond the premise of her book. I’m definitely going to keep reading her blog and check out her other writings.

I found out from her website that her first book was published by Clarkson Potter / Random House in 2007.  She holds a degree in economics from Yale University.  Sarah has lived in Grand Rapids, MI, New York City, Ludlow, VT and now Hanover, NH where the occasional moose or black bear is spotted in her back yard.

Sarah Pinneo (from the inside cover) worked in finance for more than a decade before making the transition from breadwinner to bread baker. Her first book, The Ski House Cookbook, was published in 2007. Sarah writes about food and sustainability for lifestyle publications including the Boston Globe Magazine and Edible Communities.

julia's childAbout the BookJulia’s Child (from the blurb) Julia Bailey is a mompreneur with too many principles and too little time. Her fledgling company, Julia’s Child, makes organic toddler meals with names like Gentle Lentil and Give Peas a Chance. But before she realizes her dream of seeing them on the shelves of Whole Foods, she will have to make peace between her professional aspirations and her toughest food critics: the two little boys waiting at home. Is it possible to save the world while turning a profit?

Julia’s Child is a warmhearted, laugh-out-loud story about motherhood’s choices: organic vs. local, paper vs. plastic, staying at home vs. risking it all.

My Review – the story starts off in a borough of NYC, a bit slow, as it introduces you right into the character Julia Bailey’s first business pitch of “Julia’s Child” to a mom group. While making several product lines of baby/toddler meals and baked goods is a great idea Julia is running against time – without any other start up financing, she and her husband, Luke, delve into their savings to support her dream of giving moms the option to give their kids healthy, organic, real food as early as possible in different forms, such as her “muffets”. Like most couples, Luke in IT is the major breadwinner since Julia quit the banking industry. With the shadow of Luke being pink slipped in expected layoffs Julia goes to bed every night worrying about their dwindling savings going to her business that might not survive its first year resulting in her spending less and less time at home.

Along for the ride is their Scottish au pair, Bonnie, and Julia’s partner in the kitchen, Marta, a former welfare to work program mom taught culinary skills & business skills, supported by a cast of characters including “locals” you’d find in your neighborhood to a mobster offering protection to the slimy guys in suits at a major conglomerate who want to “acquire” Julia’s Child.

Faced with the challenges of lowering her “cost per unit” Julia tries balancing her dream  customer to get her full line of products on the shelves at Whole Foods to the reality of sacrifices in her personal life. In trying to obtain her ultimate goal she does gain a toe-in at Whole Foods but has to drop all her other product lines to focus on her most popular and innovative product “muffets” (a savory baked good made from unexpectedly healthy things). I thought muffets were like muffin tops, but as Julia explains that is just a cutesy name for muffins she picked up from Little Miss Muffet refusing to eat her “curds and whey” because she was scared by a spider. Julia’s sons love that story and it inspires one of her product names. I was really excited to see a several recipes in the book, including these Apple and Cheddar Muffets (see my post later Friday for it)– which is loved by a host on a morning TV show “The Scene” (uh-huh, it is like a mirror of The View set up using a person similar to Elisabeth Hasselbeck).

When Julia gets set up at a trade show everything is going downhill, she is trying to go “natural” but is subverted by fire codes, her muffets go over great – at first, you know – “breakfast time” and “lunch time” but she finds those customers most interested in her product are too far away and would have too small of orders for her to send her product lines to them in say, Texas or California. Continuing to keep her eyes on the ultimate prize of Whole Foods she is faced with the dilemma by her husband: how long will you keep saying “everything will be find once I get this”? He puts it to her this way – you can’t keep going half-in and you have to get more people and financing involved to make the business a success. And the greatest thing he says to her is that he knows her business will be a success, but with such intense involvement in the day to day operations her small business would eat up her time for the next 10 years at the same pace. Julia is afraid of being a “sell-out” but just as she is discovering that keeping such a pace could cost her friendship and partner Marta, a brand acquisition conglomerate steps in and offers Julia the chance of a lifetime. It sounds like an answer to her prayers, but there are few things that could throw a wrench, and time is running out.

I’ve never been very good at writing a “book report” on what I’ve read. I’m kind of a Lucy Ricardo telling a joke, I misplace the punch line I the midst of the story. I hope I haven’t let any spoilers out because I’d like all the mompreneurs and dadpreneurs to read this before they go ahead with their dream.

Check out yesterdays interview of the author at The Book Fetish!

I’m there, check out what others are cooking this weekend at

Egg-cellence Challenge & Essay Contest – Day 5 & 6 with Farm Fresh Eggs: End of the Road

English: Three chicken eggs of contrasting col...

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Um…I’d post new pics but I did them the same way I did previously. I wanted to make an omelet but I’m not a fan of the items I have in my fridge that would be its ingredients. I’m just not a fan of bell peppers, onions, and mushrooms!!

Let me change course and ramble a bit of the thoughts I’ve been having…and anxieties.

First, I thank this contest for bringing to focus an issue I didn’t know was possible to resolve for me personally. As we drew to a close on Week 1 – Farm Fresh Eggs I realized  I didn’t want to use store bought eggs because of the known gas and digestive problems it would give me in just one serving of an egg! And I mean, real sweaty palms anxiety. For as long as I can remember eggs on their own have made me sick to my stomach unless they were cooked in a dish. I have found now that the farm eggs I got from Doris are so unlike ANY egg I’ve eaten in, well, DECADES…that I don’t care to continue on with the contest because I don’t want to egg store bought eggs on their own for breakfast. Yes, I will provide a link for the ladies at Realfoodfreaks to see what has happened to me and why I must withdraw.

I’ve got some obstacles to overcome, 1) my husband, 2) the distance vs. quantity of eggs and 3) price of eggs.

I want to continue buying eggs from Doris. My husband disagrees with me on continuing to buy my Doris $1.50/doz eggs. His reasons are that at that price they are still expensive (it seems he’s out of touch with egg prices), but the distance of 25 minutes to obtain them makes them more expensive than store eggs. And as Glenrock, Wyoming, is concerned, it is such a small town that the only reasons I go are to pass on to Douglas, WY (or beyond), the doctor, the park, or dinosaur museum. If I coordinate my trips for eggs with another activity in the area and arrange for at least 6 dozen eggs that should outstrip the mileage costs, don’t you think? Doris only has 30 chickens…haha.

I agree that it makes them about as expensive, but with the in town local egg farmer (the one I mentioned in a previous post selling for $3.49/doz) becoming a larger and larger outfit intent on egg farming which may already be in a place where the eggs will cause me digestive issues. At $3.49/doz I don’t think I’m going to try out their eggs anytime soon unfortunately. My options are limited right now and having my own layers isn’t one.

I am also looking at food differently because I’m staying at home as a homemaker; I need to make food from scratch as store bought/prepared foods are getting expensive to mix with real fruits and veggies. By making from scratch I save “per unit” by buying basic ingredients at bulk rates. That allows me to purchase those expensive fresh fruits and veggies.

Another good reason is that when I had gestational diabetes with my second child (Baby) I learned a lot about how food is broken down by the body. I metabolize food differently than I did before I had my first pregnancy…and I’m at risk by family history too for Type 2 diabetes. I don’t want to be diabetic because for me that means that I’ve continued to live an unhealthy lifestyle (overweight and sedentary). I want to eat with an approach that is more “diabetic” which includes eating eggs for breakfast for the protein and nutrients, fresh fish (my husband fishing and fishing is allowed year-round) when possible, and dishes like Minestrone. Including farm fresh eggs alone and in dishes will make my food healthier at the very least and at the most, be a preventive factor in avoiding Type 2 diabetes.

What choices have you made when presented with costs vs. quality?

Turn the Mundane into Exotic–Foodie #2

Take a simple piece of wild game, like an Elk roast, and turn it into a roast meat hoagie and Au Jue!

It is easy to make, without a lot of intervention from you. Prep to oven is less than a minute and if you’re like me 45 minutes is about your limit in “waiting.”

The 2 things to remember about wild game meat/poultry is always wash off excess blood (or in some cases “draw” out the blood by marinating it in French dressing, vinegar, wine, or even milk) and not cook it more gently than you would beef or other store bought meat due to its lower ratio of fat. It cooks really fast so I recommend cooking it to what you’d normally call rare with some blood. If it’s a large piece of meat, slice several cuts into it so that the middle (which usually cooks the slowest in large cuts) is exposed to the cooking process and keeps the ends from overcooking before the middle gets close to being done.

meat 1

If you see any area on your wild game that is very dark red, almost black, cut it off, it is too saturated with blood to draw out without having a bad taste. Trim off any silver skin and hard fat, season your wild game as you would any kind of meat. I like to use soy sauce mixed with water for “broth” to provide the salt seasoning. That broth ends up being my Au Jus after skimming.

Put it in the oven at 375 degrees and according to how you like your meat, mooing vs. dead dead dead, cook at least 35 minutes. I don’t cover it but about 20 minutes in I turn it over and when I left it rest I turn it back over so that it gets to absorb some of the saltiness during cooking.

I know…vague? But what you are looking for is just a bit underdone of what you like. In your poultry, you need to ensure that it meets the temperature so use a thermometer.

Slightly undercooking your meat is also helpful for when you want to cut a hunk off for when you reheat leftovers in the microwave – they won’t leave you with dry meat. Also, let your meat sit for about 10 minutes so the juices stay in the meat better during slicing. Letting the meat sit also allows it to cook just slightly to perfection. If it’s still too pink for you, nuke it about 1 minute for well done.

Slice up just like you would for a steak hoagie and apply all the goodies you like! Sorry for not posting a photo of the sandwich because I was too hungry so this is the last photo:

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How do you like your wild game –

Exotic or made so it passes as “beef”?

I’m #393!
Hop #49 and I’m #221
fingerprints on the fridgeI’m #436!

Saved: Red Velvet Massacre

Yesterday, I made The Pioneer Woman’s red velvet cake as cupcakes and my baking powder was flat – so were my cupcakes! It wasn’t her recipe, it was my ingredients but I needed an alternative for Big Boy’s cupcakes FAST. I searched for a recipe without baking powder to save me a trip to the store if possible today until later. Wow – now I understand the importance of “tags” in a post!!!!

Honestly? I could cry. I am hopelessly depressed when a recipe goes wrong. Do you feel the same way too? I was so depressed I let my son tear the things (which tasted horrible, by the way) out of the muffin pan and let the dog “clean” them up.

I came across White Whimsy who posted the recipe she uses for Red Velvet Cupcakes: (here is the recipe copied from her blog), if you try them please go to her page, leave a comment [I suggest, ‘thank you’], and follow her.

Red Velvet Cupcakes

1/2 cup butter, softened
1 1/2 cup white sugar
2 large eggs
3 T. unsweetened cocoa powder
2 T. red food coloring
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/4 cup water
1 tsp. cider vinegar
1 tsp. baking soda

Preheat oven to 350 degrees.  Grease 24 muffin tin cups or fit the cups with paper liners. (Wyomingstorygirl says: grease the paper liners because I hate cupcakes/muffins that stick!)

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In a large mixing bowl, cream together butter and sugar until fluffy.  Beat in eggs.  In a small bowl, make a paste of cocoa powder and food coloring; blend into creamed mixture.  In a separate bowl, whisk together flour and salt; add to creamed mixture and mix well.  Beat in buttermilk, vanilla and water. (Wyomingstorygirl says I didn’t have buttermilk so I put 1 Tablespoon into just under 1 cup of milk – sours it perfectly if you let it sit for a few minutes. Also, I didn’t have apple cider vinegar, so I used regular vinegar) In a small bowl, combine vinegar and baking soda; fold vinegar mixture into cake batter just until blended. Spoon batter evenly into the muffin cups.

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Bake the cupcakes for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.  Let the pans cool on  a rack for 10 minutes before removing cupcakes from pans to cool completely.

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Meanwhile, prepare the frosting.  Beat together frosting (recipe follows) until smooth and creamy.  Spread frosting on cupcakes.  Serve promptly or refrigerate.

Cream Cheese Frosting
1 (8oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp. clear vanilla extract

I’ll have to update with frosting after they’ve cooled. I’m going to keep it simple with a toothpick decoration of a tiny heart and white frosting not quite as fancy as White Whimsy’s. I’m typing one handed so that I can enjoy a cool, unfrosted one right now.

 Smile YUM…because really I want to be that mom that everyone asks “what did she bring?” in anticipation…not fear!

I'm #356

Hop #49 and I’m #177
fingerprints on the fridgeI’m #437!

A Preschool Day: Valentine’s Day Party

I volunteered to help out at Big Boys preschool class party. I’m excited to do this for the first time with my own child. I’m also bringing cupcakes, cookies, gelatin in sheet cakes and punch to drink. I’m going to need to take my Joovy Caboose to drag both Baby and supplies inside that day. I’m less enthused to be doing the activities. Even worse I have to keep the supplies his teacher gave me in the car except when I’m working on them to keep Big Boy from being …well, a …sticker, coloring happy, destructive baby.

Saturday: Cookies…

I made Ethel’s Sugar Cookies from Betty Crocker. It’s a favorite recipe I’ve growing up. With the high altitude issue I have a lot of problems with spreading but I think I’ve got it figured out with about 1/2 cup more flour plus what I use during roll out. I couldn’t find the Valentine theme cutter bag nor any heart cutters so I used 2 different style of “flowers”. I’ll ice the big flowers and make “sandwiches” out of the smaller flowers, leaving them plain.

Sunday: Cupcakes…

No need to wait until the last minute to make these! I find when I wait until “just the right moment” or etc, there is disaster and no time left to make a 2nd attempt! A promise is a promise and a real pet peeve of mine when someone breaks a promise for lack of planning. I plan on red cherry flavored velvet cake with pink frosting, white frosting, and colored sugar sprinkles. Darn it: disaster. This is the before: Photo1013

Turns out the baking powder was flat – it made the cupcakes flat. I also used the last of my red food coloring so Monday I have to go to the store for that, to get more coloring, eggs (I’m almost out and I need to do the store bought eggs part of my egg challenge). I used The Pioneer Woman Cooks (Ree Drummond)’s recipe for Red Velvet Cake as cupcakes. (Like I mentioned in later post I had to switch to another recipe from White Whimsy for Red Velvet Cupcakes which saved the day from a total massacre by preschoolers)

Monday: Punch & Gelatin…

I’m going simple with a flavored Kool-Aid punch, chilled, reserving some punch as ice cubes so as not to water down the punch, and Jello Jigglers in sheet cakes. The delay shouldn’t affect the punch & gelatin making since the actual “cooking” will be to leave it alone. The kids will use cookie cutters/shape cutters to make their Jigglers. It will be very…interesting…to see if I can pull this all off!

Are you getting creative this Valentine’s Day?

What are you doing to make it fun?

2/14: I’m #31

Egg-cellence Challenge & Essay Contest – Day 4 with Farm Fresh Eggs: Hard Boiled

Hmmm…well, you saw how bad dirty my kitchen was this morning. I did figure out that the bottom part of the double boiler pan from yesterday was not dirty, and used that to boil eggs. Hard boiled eggs are a problem for me: Photo1015I never know if I’d gotten them DONE until they crack!

Anyway, here’s the egg:

I found that there was more of the white sticking to the shell than I’m used to. I tried to peel it away, but there wasn’t a thin membrane? between the shell and the white like I’m used to in store bought eggs.

Seriously, the TMI part here is that these farm fresh eggs haven’t given me gas of the magnitude of an erupting volcano. It’s not a problem when I cook them into foods, but I have the same problem with dairy/ice cream too. With store bought eggs, by a 4th day I’d have a gas mask on and my husband would have started divorce proceedings! It’s that awful. Okay, end of TMI….I would love to find out if raw milk has the same results as basically, eliminating sensitivity or lactose intolerance.

Has anyone had that experience? If so, please tell me about it.

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