The eggs in the picture above all come from the same carton and the same farm. They are not like the eggs one would find in most grocery stores. First off, they are different colors and sizes. Some are, well, egg-shaped and some are longer and more oval. Some have smooth surfaces and a few are slightly rough and have little bumps. They are uneven and unpredictable, and I love them for that.
4 / 5 Stars | 4 Reviews
by Tish Young
“Lots of spices add lots of flavor to this yummy tomato and red pepper soup. For a pretty presentation, garnish soup with chopped green onions or fresh parsley.”
4.7 / 5 Stars | 9 Reviews
by flyinmetal
“Don’t toss out the chicken bones and miscellaneous pieces like wing tips, backs, and necks. Make stock out of them; it’s pure gold in the kitchen. ”
Hello everyone! What’s cooking this weekend? Are you preparing for Passover, or Easter? What are you making this year? We’d love to hear all about it! Happy weekend, and whatever is happening in your kitchen (and garden) this weekend, we hope that it’s nourishing and refreshing.
There’s a lot going on in the next couple weeks where cooking plays an essential role, and we’ve got new recipes to prove it. If you’re observing Passover, try the ethereal chocolate caramel matzo brittle; if you’re looking forward to Easter you need to tackle the honey-glazed ham; and if you want to take advantage of spring (because duh), keep it simple with fresh asparagus, egg and parmesan. As a bonus, everyone should try their hand at milk kefir –– you only need two ingredients! No excuses.
