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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.
Potatoes with Green Beans and Garlic
Simple and elegant, this goes well with just about any main dish. My brother and his wife live in Sequim, Washington and they maintain a large garden that provides the ingredients for this dish. My sister-in-law Elaine makes this for me every time I pay them a visit.
Cream Soup Base
There is really no need to buy canned cream soups for your recipes. Prepare this mix ahead of time and use it whenever a creamed soup is required.
Valerie’s Apple Crisp
Delicious and easy! Apple Crisp is a desert that is the perfect ending to any family get-together. This version is … [Read More...]
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 … [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...]
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...]