@Dazercat ha ha on Chickie and the guacamole!!
She is feeding her self!
Boiled eggs, zucchini dish, avocado
Peaches
Boiling eggs, what do some of you do if you care to say? @ELY83 yours were gorgeous the other day, everyone’s have been!!
I put cold ( jumbo) eggs in cold water, bring to a boil, turn off heat, let sit for 12 min, run cold water over for few seconds, put in cold water with ice cubes. Often, not always, still have trouble peeling unless I do it right after boiling.
Today’s breakfast, gluten, diary,egg,and sugar free waffles. With sugar free chocolate topping. I should’ve added some strawberries too but I couldn’t afford any. And I was out of bananas, but cocoa is a fruit too,right?
@Alisa you are ALWAYS a reminder to me that I should eat more fruits and veggies!!
Though I know you’re supposed to start eggs in cold water…I’m naughty. I boil water and then lower eggs in. Turn down to a slower boil and set my timer for 7:30. Run under cold water after. Tasty creamy egg yolk!
I’m sure I’ve talked about it before but ever since I started steaming my eggs I have had no problem peeling them. Even the farm fresh ones, which can be notoriously hard to peel. Boil the water, add eggs to the steam basket and start the timer to 8-12 minutes depending on how I want the yolks to be. Also put in ice water afterward.
I did this yesterday. Usually works ok… yesterday, the world tested me and they were hard to peel… maybe I was in too much of a bad mood maybe they were too fresh from the Mennonite farm still managed my egg salad though
I follow the amounts in this recipe to fill a gallon jar (plus a small container), and chop the cabbage instead of leaving it in big pieces. 6 pounds of cabbage looks like a lot until you salt it. I also half the chili flakes because that’s too spicy for me and use miso paste instead of salted shrimp. It’s really easy after all the chopping.
Spinach, melon, apple, green bell pepper, cucumbers, avocado, cranberry pear vinegar…
Bon appetit everyone
Food is life
@ELY83 thank you, also for the egg boil technique… your posts always makes me think of your little one… how we waited for him to come home and now he’s home growing and one day will be feeding himself! @RosaCanDo thank you, I remember that now.
Inspired by the end of West theme that have been a big part of our family this summer. And our upcoming trip to the Old Western theme park, we had a “cowboy breakfast” today.
Last night’s spread. Forgot the spaghetti squash I enjoyed awhile back and found some sweet young ones last weekend at market. And yes, homemade frites! Always worth the added effort.
Leftovers today!! Still under the heat dome!
Wednesdays continue to be (frozen) pizza night for now. Eric had a super cheesy pepperoni pizza and I had a personal sized chicken Alfredo crispy thin pizza with a salad of spinach and arugula, Greek vinaigrette and cherry tomatoes from my patio plant.
I’ve been reading about dehydrating thin slices as chips with some seasoning and then vacuum freezing them. Sounds awesome to me! But very one use style. Everything I read about canning or freezing = mushy. Not great. But I’ve frozen soups with them in it and they come out okay when defrosted.
maybe they were too fresh from the Mennonite farm 
still managed my egg salad though 
