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ET Egg Art
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.
Broccoli Cheddar Soup
Just in time for Winter! This is another family favorite from my mother’s box.
It’s really fairly easy if you want to skip the blending step to de-chunk it. I like it just the same with a few broccoli chunks as long as they aren’t too big.
Chocolate Chip Cookies
I really, really like chocolate chip cookies and I’ve tried many different recipes, some turned out OK, but I was disappointed with the rest. My quest for a great chocolate chip cookie ended in my kitchen with this recipe. The oats and bran may seem a bit odd, but they add texture and chewiness and keep the cookies from becoming too crispy.
Savory Pork Tenderloin
Due to the absence of fat, the Pork Tenderloin is one of the more difficult cuts to prepare without turning into shoe … [Read More...]
Lemon Cranberry Scones
Lemons and cranberries are a perfect complement. Served with a rich dollop of clotted cream makes them really decadent, … [Read More...]
Hand Shaken Margarita
I'm a sucker for a good margarita - this is a great margarita! The key limes give it a very distinctive flavor. If you … [Read More...]
Chai Tea
My brother and his family worked for many years in India and he brought this back to us when he returned. Chai Tea has … [Read More...]