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
That lamb chop recipe of Nigella’s is one of her most lauded.....the flavors are very unique.
I like your addition of the arugula and orange salad......very Italian, and very complimentary flavors.
I have seen chestnut puree in the markets I patronize.
Will have to make sure its sweetened, per your recommendation.
Her Italian cookbook is very good although it was bashed by the usual Nigella-bashers. She makes it clear that it is Anglo-Italian and not authentic. Of course that idiot Bourdain goes after her.
Bourdain-—piffle-—such an egotist.
Of course Nigella’s cooking of Italian food would keep some of her Brit touches.
Nigella often tells how she fell in love with Italian culture.....even renamed herself Nigelissima.
Top it off with Tzaziki Sauce----Greek yogurt, shredded cucumber, minced garlic, s/p.
Pure heaven.
Speaking of Bourdain, did you read the New York Times story about Alice Waters’ egg spoon? Hilarious elitism in action. Bourdain has gone after her again. This time I rooted for him!
I did read the book about her evolution in cooking....but I missed the egg spoon story.
She did pounce on the California vibe bigtime——she innovated specifying the source of her menu items on the menu, itself. People liked that.
And she’s nuts for new vegetable combos. That I like.
I don’t always have the greatest ideas.
But I liked the Mint Julep story. Unfortunately, S. B. Buckner, Jr. was killed in action at Okinawa in 1945...
My husband insists that the peeps are best when they get a little stale and dry...
I just watched a famous movie called “Garlic Like 10 Mothers” where she appears as a hippie chick preparing 40 cloves of garlic chicken circa 1971. They say this guy named Tower was the real force behind Chez Panisse. I don’t know but she’s always gotten under my skin. Supposed to be a real meanie, too!
Jeremiah Tower....yes, he’s mentioned in the book about her.
He started his own restaurant and wrote several cookbooks....a very egotistical man.
Tower figures Waters undervalued him so there were plenty of tiffs.
I think it’s also a status feud-——Tower came from a well-to-do family and traveled widely cooking at all the temples of gastronomy around the world.
Whereas Alice is home-grown.
That’s right, Jeremiah Tower.
The Woodford Mint Julep / official bourbon of the Kentucky Derby.
METHOD Muddle 3 mint sprigs, cube sugar, oz water in glass; fill with crushed ice, then 2 oz bourbon, stir.
SERVE with straw, conf-dusted mint sprig garnish.
I think you just decided my lunch today.
Here’s a little quick salad I threw together. Not great but worthy of a repeat. Might give some ideas:
Beet, Egg, Cucumber and Onion Salad - a splash of vinegar to pickle the beets, cucumbers and onions. Rinse it off. Add eggs, mayo, salt and pepper to taste. If the beets are already pickled or spiced, you may not need the vinegar.
Super simple FANTASTIC chicken:
Use chicken tenders, sliced breast or sliced thighs. Wrap with a piece of raw bacon. No other seasoning. Bake in a cast iron skillet until chicken done and then stove top to crisp up the bacon. Remove the meat from the skillet. In the drippings, add 2 oz of cream cheese or yogurt or sour cream and stir until melted into a sauce. Drizzle the sauce over the meat.
Oh, maybe I should actually try some then. I buy marshmallows and then let them sit around for about six months :-) right now I have some coconut ones “curing”. As soon as they are nice and stiff I will eat them. And I have another couple bags at various stages in the process. Never thought of treating peeps the same way! I suppose they really are just sugar covered marshmallows?
Yes. Pretty much empty calories ;-)
I have a yogurt question for everyone/anyone:
I made some yogurt in the crockpot, then drained it in the frig overnight. It is THICK! More the consistency of peanut butter than sour cream! Crazy think. Too think for me to want to eat until I add lots of hazelnut syrup (it’s not a completely bad thing, afterall).
I guess overnight was too long. Anybody have experience with how long is ‘just right’? (sounding like Goldilocks here...)
“Beet, Egg, Cucumber and Onion Salad - a splash of vinegar to pickle the beets, cucumbers and onions. Rinse it off. Add eggs, mayo, salt and pepper to taste. If the beets are already pickled or spiced, you may not need the vinegar.”
yum! I like to mix sliced black olives in egg salad, but beets and cucumbers would make a great addition. thanks for the ideas.
Your bacon-wrapped chicken sounds good too - could I just cook it all in the cast iron on the stovetop, or does the chicken not get done by the time the bacon is crispy?
I love this timely Easter egg dye idea! I’m going to try it with 2 of my granddaughters using whipped cream. We always make deviled eggs for Easter :)
I am envisioning that while rolling eggs around in the whipped cream we may have to finger scoop quite a bit in our mouths. Sounds like such fun! ;)
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