“P” Is for Pictures, Pheasants, and Pickled Eggs

How about a lazy Saturday post? Anyone? Anyone?

First up: pictures. One of the neat things about starting our own garden a few years back was getting to know what plants look like when they are seedlings all the way up through adults. I mean, I knew what tomato plants looked like. But okra babies? Kale? Cauliflower? It’s a really fun surprise to see those seedlings push their ways up through the dirt, to get to know the different types by sight, and (eventually) be able to, at a glance, identify what you’ve got growing where.

Or, if you’re like me, you will NEVER be able to tell the difference between your cauliflowers and your cabbages. But whatever – that’s what ridiculous seedling map after map are for.

20130309. Green, green, green - lettuces waiting to go outside.

I’m waiting on some row cover fabric from Gardeners so I can move the peas, lettuce, and spinach outside – and make room under the grow lights for squash and other summer-loving seedlings. Come on, Gardeners!

20130309. Cacophony of green - cauliflower.

For now, though, the overwhelming green under the grow lights in the basement is making me very happy. These cauliflower seem pretty happy, too.

Next up: in other breaking news, Birdie destroys a new toy! What, you don’t think that’s news? All right, fair enough.

20130309. Birdie destroys her new pheasant.

Order of destruction: the wings didn’t last a half-hour. Then the rope legs got chewed off. Then the pheasant was decapitated. Finally, this morning, destruction was complete with the evisceration of what was left of the body. Mommy’s little chewer!

And finally, I took my first stab at pickling eggs. Note that I had never before eaten a pickled egg; the thought of a giant jar of pickled eggs, just sitting behind the counter of some dive bar, always grossed me out too much.

I followed Food Republic’s pickled egg recipe, and they turned out quite lovely! They are actually far more mild in flavor than I thought they would be, and I’m eager to try other recipes to see if I can actually get a more pickled-tasting egg.

While they may be understated in flavor, the color… OH, THE COLOR! I’m in love with them for their color alone. I’ve been slicing them up and scarfing them down on a bed of spinach with sliced strawberries and smoked almonds. Dressing not required. YUM.

20130303. Pickled eggs.

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4 thoughts on ““P” Is for Pictures, Pheasants, and Pickled Eggs

    • I don’t think my old man likes them very much, either! I do want to try some different recipes, but I think these are the bomb sliced up on a salad. 🙂

  1. Hi Christie! You know how I pickle eggs? Don’t laugh. I drop them in the leftover brine from dill pickles. In fact, I look forward to finishing a jar of pickles for just that reason! It’s old school, but makes for a delicious pickled egg. Super pickly.

    • That is a GREAT idea! I did that with cucumber spears last summer when I was feeling really lazy – voila, magic fridge pickles! Guess I need to go get my a jar of pickles and gorge myself.

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