*delighted cackle!* How do you crochet the runny part of an egg??? I occasionally really enjoy soft-boiled eggs with salt and pepper. My favorite breakfast though (which I'm having this morning) is an eggs mashed together with fresh ginger, nuked in a bowl, then made into a sandwich using toasted American pumpernickel bread, mayo, the egg, lots of alfalfa sprouts, garlic powder and engevida yeast sprinkled on the sprouts (not sure of the spelling, it's pronounced "enjeveeda").
now theres a question when over here I've just finished dinner....I've seen fried eggs knitted though....guess you could crochet them, but do a close crochet so that you don't loose the runny egg through the holes when you lift it up.....lol
Breakfast sounds yummie....I don't bother with breakfast unless I'm camping....
now that would be interesting wouldn't it? wonder if anyone's ever done it.....crocheted a cup of tea...and the teapot/cosy milk jug teastrainer etc
Dinner....Well I had a pork chop, grilled in the George Foreman Grill, and sage (from the garden) and onion stuffing, with grill mushrooms finely chopped white cabbage, simmered which I then strain and chop it agan really finely with butter...makes it creamy and no smell .. julienne carrots and tiny potatoes steamed in their jackets with chopped mint from the garden, and an onion gravy....oh and a cored and sliced eating apple grilled on the top of the chop.....yummy...
Yes, I use garlic powder from Europe somewhere, I get it at a European deli close by me. It's much "sweeter" than garlic powder from North America, and even if I use a lot, it doesn't overpower the other flavors.
I will neither confirm nor deny the presence nor absence of vampires... in my apartment...
One other thing I forgot to write: I put corn relish on one slice of the toast in the sandwich I wrote about.
What's cheddar stilton? - I haven't tried that. I guess I have to answer that by getting some at the European deli??
And how about crocheting... or knitting... a drink... on the rocks...???
I'm going to have a steak tonight, marinated in oyster sauce, garlic flakes and _real_ black pepper. and I'm going to save your own supper for recipe ideas...
Hi David, I guess there are all sorts of things we could crochet or knit if we had time to sort out the pattern for it. lol
Your mea; sounds good too. I love messing about in the kitchen and making up recipes as I go. Growing my own herbs is an essential part of my life..I used to have a vegetable patch in the garden, then realised that whilst all those neat rows of carrots or beetroots and cabbages etc look nice, with the bamboo trellis erected with the long beans clambering over them, it was a pain to keep going out there to hoe it all, and beer trap the slugs and get rid of the white or black flies, so I put that part of the garden down to grass, with boarders of flowers..but...in amongst the flowers you may get a shock when you suddenly realise that odd looking plant is actually a group of radishes.....lol the tomatoes grow up their stakes just the same, but in amongst things such as marigolds, which flies hate, thus my toms stay fly free..lol. A wooden trellis at the far end of the garden has honeysuckles and clematis clambering up it in summer, and also runner/long beans..herbs border the edges of the flower beds, mint is the only herb I tub up, cos if not it does a take over bid, and I don't want that....so it is in a huge tub, big enough to take a tree...(g). whitefly seem to love the sage plants, so again in summer they grow with the marigolds round them, I'm not a lover of marigolds but they have their uses..Basil likes the shade of the lavendar and their little blue flowers compliment the tall spires of the lavendar and look quite pretty together. The basil is a fast spreader, chucking it's seeds out all over the place, so sometimes I have to cull it's progress.. Slugs still have a beer bath here and there, and they love it....but it kills them off, and I like to think they die happily ignorant...lettuce have grit and small stones around them as the slugs don't like to get too dry, talcum powder also works, as this clogs up their little breathing holes and they must remain wet, so this keeps them and the snails away..some useful tips I learned from old gardeners long gone but what a legacy they left for me to carry on with. oh and wasps???? No problem, when you finish that jar of honey or jam/jello.....don't wash it out....instead fill it to about 2inches from the top with water, and place it in the garden away from the house or any childrens play area....they love it, but soon get to greedy and slip into the water and drown, this keeps them away from the house too..
Well there you go.....some odd tips.....that actually work..
Cheers....Cher "David Sky" wrote in message news:Pine.GSO.4.43.0510021020070.16074-100000@earth...
OH DON'T this isn't fair being as I can smell it and not eat it....lol....Actually I'm not far from the home of Cheddar.....Cheddar village.....if you ever come over then this is another great place to visit in the heart of Somerset....Cheddar and Cider country....my birth county...
Drink up yer Zyder George Let the merrier be.....lol
This is probably a silly question but how do you cook your soft-boiled eggs? I'm pregnant, and a vegetarian and am trying to get more protein. I couldn't stomach eggs for a while but I think a soft-boiled egg just might hit the spot!
Your sandwich sounds intriguing! How does the egg turn out in the microwave? Does it resemble scrambled eggs? How much ginger do you use for each egg?
Wow Cher, that sure reminds me of the vegetable gardens my mom used to keep when I was a kid!! Lots and lots of delicious FRESH home-grown vegies, there is nothing like them! And on Saltspring Island, where she was born and we used to go as a family in summer and winter, there were granny smith apple trees on the property... again, I have never tasted anything as fresh or tart as those truly sun-drenched granny smiths...
Even though mom had quite a green thumb, I have not inherited it from her. Actually, I did buy one mountain mint plant in April, it's still growing in my window sill, for the first time in my life a plant under my care has stayed alive! It makes great fresh mint tea, again othing like those mint scraps of tea bags...
*chuckle* I heard once about the beer trap for slugs, mom didn't care for the idea of, well, I guess fishing out the little dead things from the beer. Or else she thought it was a waste of beer. (I won't go there.)
I fell asleep last night before I cooked the steak, so I had it tonight instead. I cook on I guess medium-high heat (about 7 or 8 o'clock on the stove dial when the highest temp is about 1 o'clock). Once it gets an ever-so-slightly charred smell, I flip it and turn off the stove and re-cover it, letting it sit there until the sizzling dies down. Holy bleep, the steak comes out so TENDER!!! :))))) (I use an iron skillet not stainless steel or Teflon.)
Whether I cook soft- or hard-boiled eggs, I first get a pot of water boiling (the level of water must fully cover the eggs(s)), then turn it down to half-way. I have found that eggs will often break when put into the water, so I first stir the water, getting it going like a whirlpool. then I carefully put the egg(s) in the water, stirring the water to keep it agitated in the whirlpool fashion. the egg(s) still occasionally crack, but a lot less often than if the water isn't first stirred.
Cooking times:
soft-boiled: small/medium eggs 5 minutes, large 6 minutes; Hard boiled: small/medium eggs 10 minutes, large 12 minutes.
As for the microwaved eggs for a sandwich: I first nuke some butter in a ceramic bowl, and make sure the melted butter coats all the bottom and a bit up the sides of the bowl. then I crack 1 or 2 eggs into the bowl, mash it well with a fork, making sure the yolk is well broken up (to prevent explosions of egg in the microwave). I chop whatever amount of fresh ginger I want (I just estimate, I rarely measure ingredients). Ginger is an anti-coagulant, so too much will prevent the eggs from coagulating together. (Add to taste I guess is what recipes say.) I have also put in chopped green onions, tomato (makes the cooked eggs quite runny), whatever appeals to you. then I cover with a smaller upside-down (plastic) bowl (this prevents any accidental pops of egg into the microwave, don't be surprised if it sounds like the eggs are having a noisy party with firecrackers in your microwave). I think it's 2 minutes for 1 egg, a bit longer for 2 eggs.
IMPORTANT NOTE TO YOU AND ALL OTHER PREGNANT WOMEN!!
A Chinese nurse once told me that women who have just given birth should not eat ginger for at least six weeks after the baby is born, because of ginger's anti-coagulant properties - otherwise bleeding can occur from the uterus. Sorry if spelling and anatomy are incorrect.
I hope I answered your questions. Oh, and I forgot one other ingredient for the sandwich: I like to add some corn relish to one slice of the toast on top of the mayo.
I forgot to mention that garlic and garlic powder (which I use in the egg sandwich I gave the recipe for previously) also has anti-coagulant properties. I'm not sure to what degree the same warning (below) applies to post-partem women as the warning about ginger.
Hi Laura, I forgot to answer this one. The way I've described nuking the eggs mixture, it turns out round, flat, not like scrambled eggs at all, more like the shape of the eggs in a MacDonald's Egg MacMuffin. But you can do microwaved scrambled eggs, I've observed someone do this but don't really do this much myself.
Drop 1 or 2 eggs in a bowl with margarine (I prefer the real thing, butter) and some milk. Do not stir. cover. Microwave for 15 seconds at most, take out of microwave, stir/mash ingredients. Put back in microwave for another 15 seconds or so, take out and stir/mash again. Keep doing this until you get the consistancy of scrambled egg that you want. Of course, you can add what other ingredients you like, such as different spices and/or vegies.
I just ate a snack, and I'm already hungry again just thinking about making scrambled eggs! lol!
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