Archives for: February 2005, 17
My son will finally eat eggs. This is how...
He loves pickled/marinated/brined things like green olives, marinated artichoke hearts, and pickles, though shouldn't have the vinegar. Sooo, I boiled some eggs and peeled them, then put them in a container with lemon juice, water, salt and dill, and let them soak in the fridge at least overnight. I use 2 ice cubes of lemon juice (I juice a bunch at a time and freeze it, but haven't measured it in tablespoons), enough water to cover 5-6 eggs, and 2-3 tablespoons of salt (no measuring either, just trying to get enough to taste like ocean water) then 1-2 teaspoons of dill. They should last a week in the fridge. Regular pickled eggs, in vinegar, last up to a month, but I like to be on the safe side, and I don't like them too rubbery.
I've always had a secret fondness for pickled eggs, and these are easy to grab when I'm short on time, they're already peeled, seasoned and ready to eat. My son likes the white more than the yolk, unfortunately, but they agree with him and provide him good protein for growing.
He's eaten 1/3 of his pumpkin pie in the last couple of days, he loves punka-pie, I'm so glad he's eating more than he used to. I will soon give you my pumpkin pie formula One good thing I discovered with my sugar-less pie is that the glycerine works quite well in pumpkin pie, and so does molasses. I'll take another crack at sugar-less brownies soon, maybe adding some almond meal would improve their texture, sweet potato flour and carob could sweeten it up a bit too, compared to rice flour. I've been given a recipe for sweet potato flour brownies and still haven't tried it, but I plan to
I just added some details to the recipe, I had forgotten to specify that they need to be refrigerated