Sunday Post

 Hi Everyone!

Yesterday Mr. M. and I decided to take a quick trip to Coos Bay. About 60 miles south from where we live. There is a Walmart there. We don't typically shop there, but they do carry a few items I can't get in town. As you know it rains A LOT on the Oregon coast so as we headed out it was pouring and of course some fog.

Hey it's the Oregon coast in winter. 

We had driven maybe 15 miles when we saw people on the side of the road slowing cars down. Remember this is Hwy 101 so 60 + MPH.

As we came around the corner a tree had just fallen onto to road. A guy driving a utility truck made his way around the tree then pulled out a chain saw. More cars arrived and people got out to clean the debris. Gotta love Oregonians. 

We only had to wait about 15 minutes and we were the third car in front of the line.

As we got going about 5 miles up the road a Rifes truck spun out and landed in the ditch. Rifes is a furniture store that makes deliveries on the coast.

Bad day on the coast road. We made it just fine though.

So you probably know I am becoming obsessed with eggs. I have been doing a bit of research on the good ole egg and will have a report for you soon. I mention this because an 18 pack of eggs at Walmart is $16.00. Seriously who would pay that?

Next week I will be visiting my SIL about 2 1/2 hours away. She is giving me eggs from her chickens. I am going to water glass them.

photo from google.

I will explain the process when I get the eggs. You can not do this with store bought eggs.

Now what do you think I will be doing with all of this?

4lb of Andouille, 1lb bacon and 

4 chopped onions.

Plus 4 lbs of red kidney beans?

You got it. I will be canning today.

Bacon is normally not a safe food to can but this FDA and a Ball Blue Book approved recipe is. Louisiana Red Beans. I am thrilled. For this recipe it is imperative to follow the instruction perfectly. The recipe only called for 1 lb of beans which makes about 3 quarts. I needed much more since I will be sharing these with my SIL. Plus some to put in my food storage. 

I will show the results when they are done.

Have a great day today.

Nicole

Friday Face OFF Things Feel Better

 Welcome To Friday Face OFF (FFO)

This is the place to show off your faces or your face. Post any type of face from any medium. You can create it, or find it in nature, or even that face in the design of the

woodwork in your house. 

Human, animal, alien, or monster. 

ANY KIND OF FACE!

 

The new year is a week or more in and I feel like, in my life, things feel better.  Mr. M. is not healing as well as expected, but I feel like it is going to be OK. Lupus and Sjogren's are not playing nice with me, but I feel like it is going to be OK. I don't have doom and gloom in my soul and that makes me feel OK. I'm not sure what has changed, or why I feel this way, but it is a relief and everything is going to be OK.

 

I was able to get into my art room and finish up a sculpture I started a few weeks ago. I even started another one. Happy days.

I started this here

 

and now he looks like this.

 I love the eyes.

The new one has teeth. Love making teeth. Ha ha this is all I'm going to show you for now.

This photo is about 10 years old. Me, my SIL and Daughter. In S.C. We had the best time. It is one of the things we did at Myrtle Beach.

It's time show so some awesome face art from some of my contributors.

Ash. How darn cute is this little on.

 

 

Iris

 

Linda in VA

Don't forget to link up with Gillena

That's it for to today, now it's time to show me your face.

Nicole

Wednesday Post

 Hi Everyone!

Yesterday was our day to drive to Salem. Ya know that long drive to see a doctor for Mr. M. On the way out of town we saw the prettiest ski. 

and then as the hour passed we hit thick fog.  For many miles viability was terrible until we came onto I-5.

 On the way home we get gas at a small station that is easy to access and pretty cheap if we use cash. Well cheap for our area. Across a small road is an old AW root beer place that has been turned into a restaurant called Tin Sing. We always noticed how packed the parking lot was and last month decided to try it. OMG!!!!!! The best food ever with great prices and fabulous service. The cook is amazing. If you are ever in Junction City, Oregon you have to eat here. The shrimp is our favorite. Cooked to perfection.

The best egg flower soup that comes with your meal. You have the choice of this or hot sour soup and of course tea.

I forget to take photos while at the restaurant. I found this on their website and I swear the food is served like this. It is so appealing and tastes excellent.

We had this the first time we ate there. The Shrimp was so good that yesterday we got shrimp and chips. I couldn't find a photo of it. More food than we should have eaten. We were both stuffed. Next time we will share a plate. So nice to find a place to eat that has good food and service.

Do you have a favorite place to eat?

Have a great day today.

Nicole

Freezing Eggs Part 2

 Hi Everyone!

I hope your weekend is going well.

I want to show you just a few more things that I do with freezing eggs. I've read in some parts of the US a dozen eggs are running from $9.00 to $14.00. Seriously?

OK. Here is what I do with single eggs frozen in the silicon muffin pan. The silicon makes them so easy to release. If you do freeze in a metal muffin pan, spray a very thin layer of Pam into the pan. Wipe with a paper towel. You can run a butter knife around the edges to release the eggs.

photo from One hot Oven

 

1 egg in each space. You can see my freezer is a bit tippy. LOL Easy with silicon, it just peals off.

The silcon makes it so easy to remove the eggs. Simply peal it back.

 

Then I put them in food saver bags. These will last up to 1 year in the freezer.

 

Gene Black has a good question.

If you are freezing the entire egg (white and yolk not mixed) do you add the simple syrup? To keep the yoke from getting gelatinous?

I will have to test this. I do know that if you freeze a whole egg the yoke is hard and gelatinous and horrible. In Part 1 there is a short video oh how to add simple syrup to the yokes so they freeze well. I will look this up and test it for you.

Here is one of the eggs defrosted and scrambled.

I did add a dash of milk in the egg. Whip it with a fork and cook.	A bit of butter  melted in a pan.
I let the egg cook a bit longer to show you that an omelet can be made too.	Then I scramble it up. You know what to do add anything you want to the egg.

 There are some videos where people cut up veggies put in the bottom of the tin and then the egg to freeze. For me, this is not good. Veggies like onions, bell peppers, celery get soggy when defrosted, so I add these items in fresh. As well as cheese. Cheeses that do freeze melt with a different texture, a bit grainy. So again I add cheese fresh.

These little airtight containers hold 2 eggs and snap into each other so I leave them in the freezer like this.

I don't freeze egg whites but you do it just like I showed only you separate the whites from the yokes. See Part 1

What I do like, is the egg whites can be used just like fresh.

Whipped for migraine and make or bake anything fresh whites make. Even ice cream and custard.

Taken from tastingtable.

 

 

Now remember the cake I baked for New Years?

After it cooled, I frosted it and here it is cut. Seriously this is taller than when I use fresh eggs. Light and fluffy.

You can use frozen eggs just like you do fresh eggs. Remember, frozen eggs last up to 1 year in the freezers. Defrost them in the fridge, not on the counter, so plan ahead.

 Have fun freezing your eggs.

 

Nicole