I've been making more egg-centered recipes recently? My mom keeps chickens, so I have a steady supply of fresh, organic, free-range eggs available. The difference between grocery store and fresh eggs is amazing. Fresh eggs have harder, thicker shells; their yolks are more yellow and stand more upright after being cracked; they have more and better flavor. But maybe I'm biased - or at least spoiled - by my ready supply of free, fresh eggs!
I didn't make my own pie crust, so I saved even more time. And again in the interest of time today, I'll simply give you the link to the recipe! I love how the recipe contributor says she first used it in the 1970s. Good food is truly timeless!
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