Wow! Was I tired when I finished the last egg last night. It seems I have been doing nothing but decorating eggs since Thursday afternoon. But, that’s okay, I really enjoy doing it. I love looking at the completed tablescape and seeing all the decorated eggs. But, maybe the best part of this was that it cost me virtually nothing. I was able to re-purpose two ancient under shirts, one badly stained white school shirt, a host of silk ties, left over accumulated “bling”, and onion skins that had collected in my dry goods drawer.
When Spane was a little, little guy, the counter of the corner store had lovely Easter eggs on it. I had never seen eggs like that, and when I asked the owner how they were made, she said, in halting English that the eggs were dyed with onion skin. I was hooked, and finally took pictures of my creations in 2010. Continue reading →
When I was a little girl my mother used to make a beef dish that I loved. I never knew what it was until I became an adult and learned it was called brisket of beef. I liked that the meat was tender, and full of flavor. Finding it in the market, however, was a chore. I would only see Corned Beef, which I like very much, but it’s not the same thing.
While I was thinking about that brisket I had as a little girl growing up in Germany, I realized that my mother never made it after we moved back to the United States. Maybe it wasn’t my mother’s dish after all, maybe it was our German maid, Elfrida’s brisket I remember so fondly.
Either way, when I found brisket at the local butcher shop, I knew I had to try making it. I figured I would do something similar to Oxen Shvantz Suppe – Braised Oxtails, which also takes a long time to cook. It’s hot and I didn’t want to be in a hot kitchen all day, so I used my 4 quart Nesco to slowly braise the brisket. It was delicious!
A few days ago, someone asked me for a different way to roast a chicken, and I have her this recipe. I haven’t made this in a long time, and it was a welcome change from the ho-hum regular roasted chicken we all know and love.
Spane and I both love grapefruit, and I was lucky to get some beautiful ruby-red grapefruit at my local corner store. Today, I’m going to go to the local farmer’s market and get some more. Did you know that grapefruit is really good for you? As a member of the citrus family, they are packed with vitamin C, have low sodium, low sugar, high lycopene, high potassium, and fat burning enzymes.
Binder clips bind chicken skin together
I have to tell you, binder clips are great in the kitchen. I use them mainly to close up bags, especially bags of frozen vegetables. When I was making my chicken, the skin on the breast tore, and I needed it to cover the grapefruit slices. What to do? I heard some TV doctor yelling “Clamp!” in my head, got some binder clips out of the drawer and clamped it up. When the chicken was finished cooking, it was just a matter of removing the clips, and the skin stayed nicely together. Clean up was simple, too, and unlike twine, I can reuse my clips after thoroughly washing them.
I have been pinning to my Recipes I Gotta Try Pinterest Board for quite some time, and the other day I decided it was high time I started actually trying some of the things I pinned.
This egg dish has got to be the easiest thing in the world. I have asked Spane to make this for me for Mother’s Day, it’s that simple. You can prepare it at night, and bake it in the morning. You don’t have to stand over a hot stove cooking eggs, while they are baking, you can take your time doing what you normally do – get the kids up, dressed, and ready, read the paper, check Facebook and/or other social media, even contemplate your navel. Just pour, bake and serve , that simple. Of course, you don’t have to make these for breakfast, you can use them as appetizers or as a healthy snack.
Having made these a few times, however, there are some caveats. To prevent sticking, it’s important to make sure the bacon is hugging the surface of the muffin tin as closely as possible, otherwise, egg will get in there and stick. Try to use solid pieces of bacon without any holes. Grease the muffin tin with the bacon. You can also use appropriate cupcake holders, makes cleanup a breeze!
The ratio is about 2 muffin tins to each egg, without other ingredients. If you want to add more ingredients, like cheese, or vegetables, it is a little less, and you will have to compensate for that. Remember to fill only two-thirds full because the eggs expand and puff up.
I think the best part about Easter is kids, and how much fun they can have. As some of you may know, I have been involved with a wonderful organization called Ascencia. I wanted to make them special centerpieces for their Easter breakfast, and I cooked breakfast as well.
We had a lot of fun making these little “nests”, as I got the children, including my dear Spane, to decorate plastic eggs in whatever fashion they desired. I had plenty of glitter glue, paint, sticky gems, and all we really needed to make Fabergé jealous.
For my birthday, I wanted to make myself a special cake. I love chocolate, and I love sour cherries. The combination is fabulous.
This is my favorite cake in the world. It’s a very rich cake, and takes time and effort to prepare, but well worth it. My only suggestion to you is not to make it when you have a lot of other intense dishes to make, you’ll look like me when you’re done! Don’t let that deter you – you and your guests will be impressed with this luscious cake.
Yesterday, I made Rose Fudge Truffles and Black Forest Fudge for Founder’s Night at Spane’s school, prepped Rose Petal and Lobster Salad for my birthday, and made this cake. By the time we got back from Founder’s Night, I was so pooped that we decided to have the cake tonight. Amber and Noelle came by, and the four of us enjoyed cake together. A good time was had by all.