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Baked Donuts – A Healthier Alternative to Deep Fried

I love donuts..I have eaten a dozen Krispy Kreme‘s from the drive-thru when the “Hot” light flashed on.

I’ve made donuts at home, but I’m pretty terrible at frying vs. burning in general. I decided to take the plunge into baking them. There are some pretty good reasons to bake rather than fry. The oil to deep fry them in is basically where all the “fat” comes from so eliminate it so you can put on those sprinkles!

I terrorized trolled the internet for different recipes…I wanted a fast donut recipe for those mornings I want a donut bad – “flour”, the days where I want an old fashioned type – “cake flour” and the actual donut using “yeast”.

Today I made the “immediate” recipe because every few minutes Big Boy is asking for donuts! I found Bakerita‘s recipe to whip up. Don’t mistake the baking part with real yeast tasting donut. This is like a regular cake taste. I’m going to try to figure out a ratio to make it a yeast donut by adding like 5 Tablespoons of yeast. I know that adding a ton of yeast will yield almost instantaneous “rise” in other recipes I’ve tried where time wasn’t a friend. Although you can get a donut pan, you can flip your muffin pan (I know you have one) and use that for the donut the same way if you aren’t ready to put out money for a donut pan. I did buy one yesterday (shh, don’t tell Husband – he loves donuts but thinks these things are ridiculous but what he doesn’t know won’t hurt him)

Baby even liked them so much when she went back for seconds she yelled DONUTS in protest to me being in her way of the plate of donuts. Ha-ha.

I really like the idea of the rainbow donuts, I’ll try them.


Ways to Use White Sauce

Tonight I was at a loss of what to make for dinner. IMAG0510We are doing pantry eating for a few days, which isn’t difficult, as I have the choice of fish, pork chops or game meat. I find repetition a bother week after week so finding new ways to prepare the same main ingredient is a must. As we are also not “leftover” eaters it’s not usually a problem as I can adjust recipes to fit our appetites.

**AHA** How about a seasoned white sauce with spaghetti? I can throw in some shrimp, peas, carrots, and spinach into the white sauce. Top with grated parm, voila! Gourmet dinner for 4 under $5.00. (I am taking in consideration the “unit price” since I use these ingredients frequently.)

Here’s the recipe I use for white sauce which was typed up on an index card back in the late 1940s Home Ec class my mom was taking. It’s quite versatile because you can make it thin for soup, medium thick for spaghetti, or thick for a baking consistency. You can also add a lemon for fish dishes!

It takes maybe 20 minutes total.


THIN (cream soups)

1 Tablespoon Butter (or other fat)

1 Tablespoon Flour

1 Cup Liquid (you can use water, any kind of milk product, including cream)

1/2 teaspoon Salt

MEDIUM (creamed vegetables, sauce for meats and fish)

2 Tablespoons Butter (or other fat)

2 Tablespoons Flour

1 Cup Liquid (you can use water, any kind of milk product, including cream)

1/2 teaspoon Salt

THICK (this is best to hold together ingredients for croquettes and soufflés)

4 Tablespoons Butter (or other fat)

4 Tablespoons Flour

1 Cup Liquid (you can use water, any kind of milk product, including cream)

1/2 teaspoon Salt


The ingredients are simple as all you need are butter, flour, salt, and milk…


Melt the butter on heat just enough to melt – do not burn the butter!


Next, throw in the salt and add the flour. I turn the heat off when I add the flour so that it doesn’t burn.


Add your liquid.

Stir, stir, stir. And stir some more. It’s like gravy and you’ll end up with a lot of flour clumps so constant stirring is necessary to break the clumps down.


As soon as it is boiling, remove from the fire.

The consistency should be what you desire – if not quite thick enough continue to cook on low heat, simmering and stirring.

Adding veggies, herbs or spices…what is your solution to keeping white sauce “fresh” in your dishes?

Take a look at these other ideas when making a white sauce:

Related articles

Cranberry-Orange-Almond Shortbread Wedges

This is such a great recipe! It’s a recipe I’ve adapted from the Ginger-Cranberry Shortbread Wedges the No. 33 Issue of the Gold Medal (as in flour) Holiday Cookies & Candy issue (looks to be 2001?). To be honest I’ve never made the recipe as printed – I don’t keep crystallized ginger on hand, so I substituted orange flavoring and orange zest.

This is how I make Orange-Cranberry Shortbread Wedges:


Photo Credit: Ginger-Cranberry Shortbread Wedges, No. 33 Issue of the Gold Medal Holiday Cookies & Candy issue

2/3 Cup butter, softened (it’s almost 11 tablespoons, by the way)

1/3 Cup powdered sugar

2 Tablespoons orange zest

1 Tablespoon orange flavor

1 1/3 Cups all purpose flour

1/2 Cup dried cranberries, rehydrated

1/4 Cup almond slivers


2 teaspoon sugar (this is to sprinkle on top)

1 Tablespoon orange zest

Photo11691. Heat oven to 375 degrees. Make sure you have enough ingredients.


This is how I soften butter in winter…

Mix butter, powdered sugar, orange zest and the orange flavor in large bowl with electric mixer on medium speed, or mix with spoon. Try to remove as much liquid from the cranberries and coat them with some of the flour so they don’t bleed as much into the dough. Stir in flour, almond slivers and cranberries. It should be like cookie dough, not too sticky. Flour your hands for the next step to make it easier to shape.


2. Shape and pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with the sugar and zest. It should remind you of a small wheel of cheese Smile If you don’t feel that talented, just make shape into a square or rectangle.


3. Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into wedges as thick as you like.

Notes from Wyoming: I really love a versatile recipe that doesn’t flop with additions or substitutions. I share those the most because they are flexible enough not to frustrate a once-in-a-while baker who tends to have oops moments and can challenge an experienced baker who likes to use exotic or amazing quality ingredients.

If you’d like to try the original recipe which calls for 3 T finely chopped crystallized ginger, leave out the orange flavoring and zest. It also uses dried cranberries as opposed to the juicy cranberries I used.

Another substitution I’d like to make in a future recipe is to swap the cranberries for lychee (lee-chee) a popular Chinese fruit. If you can believe it I saw it as a “snack” on Ni Hao, Kai-lan at Lulu’s sky house but has been offered in the buffet at my favorite Chinese food place. It is spelled many different ways but it looks like a white cherry with a texture/meat like a pear, and tastes like a blending of several different fruit’s flavors (banana, cherry, pear, maybe mango?). You would not use dried (quite bitter tasting), but fresh as the substitution since the canned version are very juicy from being packed in liquid.

Mid-baking I realized that I’d forgotten the almonds, they did taste good sprinkled! Oh well, here’s the photo:

Photo credit: wyomingstorygirl

If you “Try It Out” let me know if you went with the “Original”, “Wyoming’s” or “My Own” (let’s hear your changes.)

I’m linking at 


What’s Up Doc? Eating Bunnies

I always thought that Bugs Bunny deserved to get shot by Elmer Fudd and cut up by the witch. So arrogant! I hated they way he tricked Daffy Duck all the time.

****SPOILER ALERT: Scroll to the Bottom for End Result!****


I happen to like just about anything that moves … for my dinner plate. I’ve had chocolate covered crickets (delicious! Like Nestle Crunch Bars with legs. And YES, I will get some and do ‘em up here someday soon) and fried rattlesnake (yes, it looked like bacon and tasted like a cross between that and chicken satay) so it’s not a stretch for me to say to my husband “what’s up Doc?” is for dinner. Our bunny is courtesy of a barter of Elk for bunny a few months ago. Our friend raises them as a 4H type project in her backyard.

My little friend is considered a “young fryer”, quartered so there are many recipes I’m not able to try for a lack of…parts. My son just wants their paws! I can just imagine the number of ants in his room from dead things as he gets older. lol.

Anyway, let’s get to it. How to cook this little guy?

If I had broth, I’d have done something simple tonight like this rabbit and dumplings from Food Network


However, I’m going with a no-recipe dinner. We’ll start with a creamy wild rice soup thickened with added mushrooms, potato, broccoli, cauliflower, carrots, peas, celery, and onions. I’m going to braise the rabbit and then tenderize it, finishing it off to complement the soup. This is definitely a pantry clearance type of soup – but these veggies are great!



Here’s my made up recipe, feel free to adjust it to your taste, as my “amounts” are approximate:

1 fryer (young) quartered Rabbit, thawed

2 T butter

1/4 C onions (or as much as you like) sliced, diced, minced, whatever

1/4 C celery sliced, diced, minced, whatever

UP TO 5 C milk (it’s broken down into 3 steps in the recipe)

1 can sliced mushrooms

3/4 C mixed, cut broccoli and cauliflower (no stems)

1/2 C mixed peas and diced carrots

2 BAKED potatoes, cut into bit sized pieces

Herbs & spices (I used a lot of my McCormick Gourmet bottles) – Marjoram, Sage, Thyme, Coarse Black Pepper, Rosemary.


Photo1112Okay, since the soup will take the most time, I’m starting with butter, onions, and celery. Heat on low (so the butter doesn’t burn).

Once the butter is melted and the scent of onions and celery mix in the air (trust me, even with a stuffy up nose, I can smell it!) add 1/4 Cup of the milk.

Photo1113Give it another minute or two, add your peas, carrots, mushrooms, broccoli and cauliflower. Don’t worry too much about adding additional liquid, the water from the frozen veggies will be perfect. If you used fresh veggies, then you should add up to 1/2 Cup milk or water to balance.

Photo1115At this point you’ve cooked the veggies about 15- 20 minutes and it’s time to add your soup mix. Also add up to 3 cups of milk or cream (if you like more “soup” use at least 3 cups or more” You can add more if you need. Don’t use water because it won’t taste right. I used Shore Lunch brand Creamy Wild Rice Soup. I get it at Menard’s but you can order it from plenty of places if your grocery store doesn’t carry it. It’s a big bag of soup, I cut it up into smaller serving sizes. 1/4 cup dry mix = 1 cup soup. *I had a 4 serving amount in a baggy but if you use your own dry soup mix, make sure it has a thickening – cornstarch or flour – so that it becomes thick. Photo1114The Shore Lunch instructions say boil it about 20 minutes til thickened.*

Since your potatoes are already baked they don’t need a lot of time in the soup. Just don’t forget to add them!

Maintain the heat at the same level unless you notice it starting to scorch on the bottom, if so, turn it down a bit. Continue to simmer, giving it a stir every few minutes, until it becomes noticeably thicker (or whatever desired consistency for soup you like if you aren’t pairing it with anything else).



While the soup is doing its thing, time to begin your rabbit. I suggest a cast iron skillet, but whatever skillet you find is a good braising, browning pan is the one to use. Add several tablespoons of oil to your pan. Very important is the pan must be HOT to get the right browning.


As you can see I season these little guys right on the wrappings after I’ve rinsed them off. Photo1111

Next, you want to make sure they get some oil on them before placing them in the skillet or because of the fat they’ll stick to the skillet and you’d have a yucky spot. Now add 1 CUP Soy Sauce, broth, or wine and 1 CUP of water. And cook at a simmer.


Add more water as needed I only needed another cup.



Flip them over when they get nice and brown. Use your thermometer to check the pieces as they cook. They are just right at 160 degrees to take out of the pan. The meat will continue to cook during ‘rest’ and will hit the magic number of 165 degrees. The smaller ones will cook fastest. You are cooking them just right if your thermometer moves quickly to the magic number. I had a moment where the smallest pieces weren’t showing the increasing on the thermometer so I turned my heat up slightly.

Kids Plates


Adult Entrees!


Like what you see? Check out my other recipes for Elk and Lamb.

I’m linking up at the following places …

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:


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...

Image via Wikipedia

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?

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.

Egg-cellence Challenge & Essay Contest – Day 3 with Farm Fresh Eggs: Poached

I knew yesterday how I wanted to cook my eggs today! POACHED. This series reminds me of the scene in Runaway Bride where Julia Roberts character Maggie tries to find out how she likes her eggs. Trying out each until she found the one she liked best.

It’s my favorite way to have eggs ad I haven’t had poached eggs (made in a double boiler type) in years because most cooks poach them directly in water and I don’t like watery poached eggs. My Big Boy decided my method to my madness was so interesting he wanted an egg too.

I was kinda hungry but looking more forward to poaching, I guess. I filled one of my double boiler pans with water, placed the poaching mini pans plate on, and put in one of the mini pans. Well, I put in one because I could only find one. My kids love these mini pans and I’m always trying to locate them.


Being high altitude it takes longer to boil water. At approximate height comparable to Denver it seems to take FOREVER. But it eventually does…so I slid in my egg.


and waited…


and waited…




So I put a lid on it. I should have before but I wanted to watch (the kid in me). That did the trick to get the rest of it cooked. Then I began to worry about whether the yolk was cooked too. So I let it bubble some more.


Finally I poked it with a fork and it kept the fork. haha. Like good chili. So I flipped it out, or tried to, shoulda coated it with something beforehand. It turned out alright looking.


It was pretty good tasting but I needed to cook it longer to make the yolk cooked perfectly to my taste. I think the lid would have come in to play more here…another day, another egg.


Egg-cellence Challenge & Essay Contest – Day 2 with Farm Fresh Eggs: Scrambled

I wasn’t very hungry this morning. Last night for dinner I made elk, baked potatoes and corn so it’s still processing. We also had  a homemade ice cream and a dessert recipe out of the first cookbook by The Pioneer Woman’s (Ree Drummond) for Oatmeal Crispies (check out my Reading Challenge post to find out what I’m reading!).

I pulled the carton of eggs out wondering what kind to make, finally deciding on scrambled when Big Boy said he wasn’t interested in any. My husband had already made his oatmeal and I was trying to stay out of his way in our small galley kitchen.

Once I was alone, I made this…

Scrambling eggs

and ended with a final product, garnishing with Tabasco and an orange sliver.


It took longer to cook than usual which I attributed to the juicier content of the whites. I like my eggs scrambled really dry but I was too impatient to wake any longer… Once again, tasty and delicious! My husband liked the looks of my eggs so much he took a bite forgetting I like my scrambled eggs a bit spicy.

I was surprised at how “juicy” the whites are in the fresh eggs from the farm. I wonder how long it takes before they become less juicy?

Also, a reader commented that I should make boiled eggs to appreciate the differences of store bought and fresh farm eggs – I did right after this for a potato salad! I didn’t take a photo but yes, the hard yolk is very yellow. Much more yellow than my pale yellow store bought egg I boiled alongside for comparison. I thought that was interesting…I plan on making a poached egg for Saturday morning breakfast.

I have some digestive issues normally associated with even one serving of dairy or eggs…gas. *TMI ALERT* Nose hair curling gas. Yup. Oddly, I’ve found NO DIGESTIVE ISSUES with these fresh farm eggs. I’m very excited in this discovery. If farm fresh is all that resolves my flipping issues with gas after eating eggs then Doris is going to have one heck of a customer in me!

Is it true, fresh eggs/raw milk resolve digestive issues with eggs/dairy?

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