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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.
Crispy Pork Tenderloin Medallions
This recipe is proof that you can prepare small cuts of pork that are still tender and tasty. Don’t let the cooking times fool you, small cuts of pork cook very quickly – you don’t want to overcook these! Dijon mustard works really good as a base for the breadcrumbs and they stay on quite well during the whole process.
Lemon Cranberry Scones
Lemons and cranberries are a perfect complement. Served with a rich dollop of clotted cream makes them really decadent, but they are great on their own with a really good cup of coffee.
Kung Pao Chicken
This is my brother's favorite Chinese dish. I always include it when doing a Chinese-themed meal. The spiciness can be … [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...]
Blackberry Lemon Drop Martini
A refreshing changeup on the Lemondrop martini. The Monin syrup is very powerful so you don't need very much. … [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...]