this is interesting. when I went out this morning to feed the big gang and collect eggs, I had Isis' egg, probably from last night. it was cracked. I set it on the counter so I could cook it up for either Ruby or Peach... maybe add another and give them both some... I just went into the kitchen, 2 hours later, and I cannot find a crack, a seam, a scar, a soft spot... nothing... on this egg. it is "perfect". how is this possible??? I'm still going to feed it to the animals, but, really??? no indication whatsoever that this was a cracked egg. and I did not mistake it for a different egg. I hard boiled a dozen eggs this morning, 7 of Peaches and 5 of Wilma's. they came out perfect, and bc I aged that dozen in the fridge for about a week, they peel easily. just ate 2... scrumptious! I want more, but will wait and make a nice salad with slices of egg and balsamic vinegar/olive oil dressing. I never was a fan of vinegar, don't mind a little in salad dressing... and would do "vinegar shots" at the garlic festival every September. I enjoyed fruit vinegar, made from Strawberries and such... but when I was in Italy in 2011, I tried everything that was offered, so I tried balsamic vinegar and olive oil with these little gluten free bread nuggets (like tiny bread sticks, really crunchy) called Kamutini. had to break off one end, and stand them in the oil for a minute so it would soak up, they're not like soft bread that just sops it up, then swirl in the vinegar. I was hooked! I haven't had any other dressing since. so that's my plan for lunch. a can of tuna, eggs, balsamic vinegar, maybe a couple of pickles.
is 10 am too early for lunch? oh yes... I'm having brunch!
