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
Actually, it looks right. I must have confused the ‘all-knowing’ Google with my terms ;-)
Decorated Easter Eggs
https://www.countryliving.com/diy-crafts/how-to/g1282/easter-egg-decorating-ideas/?slide=1
My husband was just remembering doing that as a kid! Batik!
Oooh. ‘Wedgewood’ eggs :-)
I clicked through to see if they had the ‘silk dyed’ eggs, and they did. I saw these last week, too; they seem kind of labor-intensive but come out very nice - but you have to make sure you get real silk ties or real silk whatever:
http://www.instructables.com/id/Silk-Dyed-Eggs/
DELICIOUS.
Those little flat cans have an expected shelf life of MAYBE a few hours in our house. ;)
(now i want some oyster stew)
~W
Reuben Spirals / Makes 10-12 spirals per roll
METHOD On floured surface, roll pkg thawed puff pastry into 12"x10" rectangle. Spread 1/2 c Dijon over; top w/ 11/2 c shredded swiss, then 16 thin whole slices corned beef. Halve crosswise into 2 rectangles. Roll up from short end, jelly roll fashion into log shape; water dampen/seal seam. Repeat with 2nd rectangle. Saran/Freeze.
WHEN NEEDED Thaw on counter 30 min. Cut 1/4" slices; place cut side up on parchmented sheetpan. Brush w/ beaten egg; sprinkle w/ caraway seeds. Bake golden.
“they seem kind of labor-intensive but come out very nice”
______________________________
Much too labor intensive for one who dislikes hard boiled eggs. The Easter Bunny seldom leaves eggs here. The hard boiled eggs are uneaten and those sugary colored candy eggs are so sweet they make the jaws lock. There are Easter eggs and then there are EASTER EGGS. Cadbury once made their chocolate eggs with a wonderful filling. It’s been years since one has been eaten and no idea if they still might.
After Easter and the many cracked shells - one’s artistic juices began to flow leading into Egg Shell Mosaics.
A Blessed Easter to all.
That got a laugh out of me. Thanks!
My husband considers the Reese’s Peanut Butter Egg - the one that only comes out at Easter - to be the PERFECT proportion of chocolate shell to peanut butter innards.
The only Springtime sweet he looks forward to equally is the Girl Scout Thin Mint cookie ;-)
YOU’RE BACK!
Missed you much. Thank you soooo much and then some for your kindness and hard work.
:) My Jewish comic hero is Jackie Mason.
Bfl
I saw a new to me method of dying eggs on FB the other day. White rice tinted with food coloring was put in individual containers with lids, the hard boiled eggs were then put in the container, lid put on and gently shaken. I liked the speckled look on the eggs.
That sounds like it would be delicately pretty.
This is easily tweaked....add a drizzle of heavy cream, drops of anise-flavored Pernod, maybe a garnish of crumbled bacon.
CANNED OYSTER CHOWDER
ING 3 cups milk
2 (8 oz) cans Chicken of the Sea® brand Whole Oysters with liquid
1 small onion, finely chopped or grated
2 tablespoons parsley, finely chopped (or 1 tablespoon, if using dried)
2 tablespoons butter
2 teaspoons Worcestershire Sauce
1 pinch salt, black pepper and cayenne to taste
1/3 cup flour
Directions
In a sauce pan, scald milk (bring just to a boil).
As milk is heating, strain oysters and set aside, saving liquid.
In another pot, heat onion and parsley in butter over low heat until soft and translucent.
Add salt, cayenne and black pepper and Worchester Sauce to onion and parsley.
Add the oyster liquid and stir constantly as it comes up to temp.
Add flour and continue stirring to thicken.
Add oysters, simmering until edges curl, about 5 minutes.
Do not overcook. Add scalded milk, stir/blend.
Serve with crackers or crusty bread if not carbing.
Scotch Eggs! Yum, pub food kids will eat!
I like the Sage sausage from Jimmy Dean.
https://www.jimmydean.com/products/fresh-sausage/roll-sausage/premium-pork-sage-sausage
As for oyster wrapped in bacon, scallops are more traditional.
https://www.grahamandrollins.com/products/bacon-wrapped-scallops
That is a neat way to get speckled eggs,
Would be nice to use brownish eggs and coordinated dye
to get that distinct monochromatic look of speckled eggs.
Same here. Reese’s trees and hearts just are not the same as the eggs. And yes thin mints, oh my!
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