I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
Our mother’s recipe stash had at least a dozen different recipes for Potato Salad. The one that I am most fond of is mayonnaise based and is really pretty plain, but it does conjure up memories of summer picnics and family outings. This one, however, is more perky and flavorful. Try it with your next barbecue.
This recipe has been in my family for many generations and is always a Christmas and Easter treat. It is our tradition to spread on a little Liversausage or Braunsweiger, but we can’t seem to get any outsiders to think that is a good idea. But really, the combination of sweet and salt works really well here. Give it a try!