Posted on 03/28/2018 4:07:48 PM PDT by Jamestown1630
I have fond memories of dying Easter eggs when I was a kid; today, the smell of vinegar will always take me back to the dining-room table of my childhood, and the PAAS egg-dying kits. Last week, I discovered a somewhat messier alternative technique that nevertheless results in a beautiful dyed egg: Shaving Cream Easter eggs (remember to only use shaving CREAM for this, not the gel):
https://www.bhg.com/holidays/easter/eggs/shaving-cream-easter-eggs/
In 1937, a General Connor wrote from West Point to Colonel Simon Bolivar Buckner of Kentucky - who was then at Fort Meade - a request for the latter’s famous Mint Julep recipe. S. B. Buckner responded with a beautifully lyrical letter describing the preparation of this
‘ quintessence of gentlemanly beverages...A mint julep is not the product of a FORMULA. It is a CEREMONY and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician, nor a Yankee. It is a heritage of the old South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flower-strewn paths of happy and congenial thought….’
Here is a link to the letter on the Buckner family home page, including the recipe for this ‘beverage eminently appropriate for honorable men and beautiful women’:
http://www.thebucknerhome.com/julep/recipe.html
And to go with your drinks: Angels on Horseback – Oysters wrapped in bacon and broiled or grilled. If you’ve never tried – or think you don’t like – oysters, as this post on the site What’s Cooking America suggests these ‘Angels’ might be a great way to introduce yourself to them:
https://whatscookingamerica.net/Appetizers/AngelsOnHorseback.htm
-JT
This month: Easter Eggs, Mint Juleps, and Oysters!
I hope everyone enjoys a peaceful, inspiring Easter.
-JT
Oysters: A bunch of Jewish guys sitting around complaining.
when the children were young, I used to blow out six dozen eggs. we used tube watercolors on the eggs wetting the eggs and painting them different colors, or just dropping splotches on the wet eggs and letting them spread. Then when they were dry we put food oil on them so they would gleam and hung them from the branches we brought into the house, either forced forsythia or willow. Then we would drape yellow pink blue or purple ribbons through it. it was pretty.
LOL!
Oy! My husband got that one before I did and it cracked him up :-)
That sounds very pretty.
I like to blow-out my eggs; then you can decorate them with all sorts of things, sequins, ribbons, and keep them. They can make nice Christmas ornaments, too - and the blown-out eggs can be frozen and used for baking later.
I’m glad I clicked on your shaving cream eggs link, because I was wondering how that would affect the taste LOL.
(They say use whipping cream if you plan to eat them!)
Happy Easter!
Happy Easter!
I hadn’t noted the idea about using whipping cream - I wonder if it has the same density; but if you’re gentle it should work!
OK, I like oysters.
Scotch eggs at our house for every Easter breakfast.
I boil many more for our grand children to decorate. such fun.
I love the smoked ones you buy in little flat cans ;-)
My Grandmother always bought a lot of eggs at Easter. It’s a good thing we liked hard-boiled eggs!
Another great Easter memory is Hot Cross Buns. We always got them from the baker who delivered bread, cakes, etc. King Arthur has a recipe (most recipes I find use raisins or currants; but I seem to recall that there was citron or something more like the stuff you’d find in Christmas fruitcakes, in the ones that we had back then):
https://www.kingarthurflour.com/recipes/easy-hot-cross-buns-recipe
The smell of vinegar with Easter eggs reminds me of what followed the egg hunt in Grandpa’s back yard. Grandma peeled & pickled the eggs German style with cloves & onion & beet juice. Had to wait a week, though, before they were tangy enough to enjoy.
How long did it take the poor things to die? :-D
I’ll just have Eggs over easy, with bacon, hash browns and rye toast please and lashings of hot sauce!
Oytsers is good too, with lashings of lemon, horseradish and sauce!
I came up with that myself a few years ago - cracked up my grandad too.
I was just having fun. I had to look it up. “Dyeing” looks weird, but is correct. :-)
I’ve had those pickled eggs in Pennsylvania - the mother of a boyfriend from my youth always kept a bowl on the kitchen table. Really good!
A no-mess way to decorate Easter eggs........
First draw on the desired design, maybe the childrens’ names, with a crayon.
Then dip the egg into hot dye. The drawn-on waxy crayon designs stay white.
One year I made all blue and white dyed eggs......so pretty in a milk glass bowl scattered with tiny blue bows.
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