Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
eggs
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The other day I was cleaning out our cabinets and I found two little purple potatoes from the fall. Purple potatoes! They’re one of my favorite treats of the autumn. It was like a little gift from October. Since they were such a treat, I decided to pair them with chroizo that I’d bought for a Christmas batch of Paella.
And because I already had Spain on the brain, I decided to make a frittata that had the feel of the Costa del Sol. Continue reading
There are a lot of feelings around the Internet about Giada DeLaurentiis, but in my house she can do no wrong. We are big fans of her recipes, but particularly these quick and yummy eggs for breakfast. The original recipe can be found here, but I’ve made a few modifications over the years to create what we call Giada Eggs. Serves two. Continue reading
In addition to hoarding silver and gold (thanks Glenn!), our family is preparing for the apocalypse by producing our own food. I have already started my veggie seedlings under grow lights, planted my kale in my raised beds and tomorrow or Wednesday twelve new baby chicks will be arriving via post — yes, they are mailed to me. They will be a welcome addition to the ten gals I have already.
I ordered from Mypetchicken.com the following breeds:
Two Buff Orphingtons. These friendly, gentle birds are dual purpose — meaning good egg layers and good eating, but we will only use them for eggs. They aren’t flighty and are good egg layers. The only unfortunate thing about them is that their pretty buffed copper color really stands out on my lawn. It makes these trusting fowl a major target for hawks and other predators. The one I had last year, Gigi, bit the dust in the great fox massacre of 2010.
One Easter Egger. This is a hybrid variety of the Araucana breed that Martha Stewart made so famous. They lay blue, green or even slightly rose colored eggs — thus the name. When fully grown, they can look very different from each other. The distinguishing feature they all have is pale green legs. That is unique in the bird world.
Two Salmon Faverolles. I’m very excited to be getting these beautiful birds. Very shy and sweet-natured, I’m going to have to watch out that these two don’t get picked on by the others. I will probably keep them under the heat lamp far longer than the others I am bringing in this week. Beautiful salmon colored feathers with some white lacing make these hens out to be some serious eye candy for the backyard. They are prolific layers of light brown to cream eggs.
Two Silver Cuckoo Marans. Another breed I am excited to add to the flock. These beauties lay dark chocolate brown-colored eggs. The eggs taste the same as all the others, but are stunning to behold.The birds are good natured and good layers.
Three Speckled Sussex. Great layers of brown eggs and they are good cold weather layers. They tend to get heavy so they end up not being too flighty. Very curious in nature and will often come right up to you to ‘beg’ for a treat. Their speckled plumage offers protection from predators.
Two Wild Cards. Although I am a planner, I love surprises too. So I choose an assorted rare breed where My Pet Chicken gives me what’s available from a rare breed list. I’m hoping I don’t get a Naked Neck.
So I need some help naming these ladies. Girls names only please as I am guaranteed hens. The top twelve ranked names — vote with your Fonz — will get the honor of being my gals’ names. Names already accounted for: Roberta, Oprah, Carol, Hestia, Blaze, Pinstripe, Aimee, Eileen, Patsy and Judy. EDIT: These are names for chickens I already have.