Thursday, March 28, 2019

Eggs -actly!

Dear reader: do not despair!  There is no intention of ceasing publication of the “Feeder” as long as my fingers can push keys.   There may be longer gaps between posts but the Feeder will continue to yak about stuff.  Part of the issue which I may have alluded to before is that it is difficult for me to “go to” places.  I feel bad about just regurgitating other’s articles, but I think some of them deserve your attention.  Once again, the other day, MFO said “so and so” really enjoys your blog.   That keeps me going..

Okay, that’s enough about me, let me tell you what I’ve done lately (ha ha).  One of the (few) positives of this condition is that I get to meet new folks, who come to help me.  One such is our latest “home health Nurse” who happens to live down near Park Hall and has a farm.  One of the things she does is raise chickens of varying breeds (including so-called “heritage” stock).  So what do chickens do?  Eat, s**t, and produce eggs!  She graciously offered to bring us a dozen or so, and brings them when she visits.

Here is our first dozen

Note the variations in color (top left) and size (second from top left).  Very pretty.
Enthused with a source of “farm fresh” product we have sort of increased our consumption of egg dishes.  Kind of starts at same place (haven’t tried soft boiled yet)

Then a quick whisk (with maybe a dash of cream or water) note size and color of yolks!

Then if time is precious a simple scramble is easy

Not your vapid “giant” pale yellow, but vibrant golden (isn’t “real food” wonderful!) and so tasty.  If there is more time (say, Sunday mornings), the Feeder steps to the stove, preps a filling (in this case sausage, green peppers, onions) sauteed until soft, adding a few chopped garlic cloves right at the end to prevent burning (all too easy – believe me!) and set aside while the omelet is prepared in our wonderful All-Clad stainless pan

And adding the filling on one side while eggs may be still runny on top, letting residual cooking finish the job, and roll the dish to the side of the pan and with a quick wrist (if you’re lucky) turn out a beautifully formed and cooked omelet.  Add some Romano cheese and parsley flakes.

Of course on a Sunday morning, there’s time to do it (just) right with Starbucks's coffee and a beautiful, fruity Argentinian Sparking Rose of Malbec.

Life can be good!
And we didn’t turn the camera around to let you see if we were

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