Category: breakfast

Cherry cardamom hot cross buns with a buttermilk icing.

SPRING!! YOU’RE FINALLY HERE! Oh, how we’ve missed you. You & your bright colors & beautiful flowers. All winter I’ve longed for a big bouquet of fresh buds on my table, and I can finally indulge. And indulge I have!

Besides after having such a rough few weeks I think we all deserve some brightness.

Ranunculus.

I think since early March, I’ve had a trillion vases & jars all over the house, filled with beautiful flowers. As soon as I started seeing blooms for sale, I bought ‘em. Those gorgeous ones pictured are ranunculus; some of my absolute favorites. But daffodils were a big one recently, and of course tulips. It’s so nice to have the snow be gone & the greenery back!

And now, a spring-y, Easter-y recipe to usher in the season of eggs, bunnies & flowers: hot cross buns!

Cherry cardamom hot cross buns.

I had to change ‘em around a bit, though. I made mine with cardamom and dried cherries, and the icing is a buttermilk icing. You, however, can use cinnamon instead of cardamom, and raisins instead of cherries, and milk or heavy cream instead of buttermilk for a  more traditional recipe.

Cherry cardamom hot cross buns!

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Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ‘em, we loved ‘em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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Homemade bagels, part 2.

Homemade bagels in no time!

The last time I posted about homemade bagels was about 5 years ago. Maybe even 6. My photography was horrendous! Jeez. I was totally a newbie blogger, and it shows. But I’m older now, and wiser, and my photography has improved (I hope!) as well as my food-creation in general. Last time, my bagels weren’t quite as golden as they should have been, so since I love bagels and I love making things from scratch I decided to revisit this whole bagel idea. Especially since the photos will be have to be infinitely better.

Make easy homemade bagels & be eating them in no time!

This is an EASIER recipe than the last one. Seriously. The last one wasn’t even hard, just required a few different rising times, etc. This one doesn’t- one 2 hour rise & you’re all good.

So easy that I made it & was eating bagels in no time. And they are GOOD bagels!

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Dark chocolate hazelnut granola -with chocolate chips, ’cause it’s healthy. Right?

What have I become!?

I made GRANOLA. Not just granola, but granola with AGAVE NECTAR not sugar. WHAT? I know. I can’t believe it either. But it was delicious.

I had never used agave before this, but I had heard a lot of good things. I tasted it and because it was sweet but not sickeningly so, I thought it’d be a good syrup to use in granola. Healthier than sugar, but without the “honey” taste that honey provides. Sometimes you just don’t want to have that flavor profile. So I got my amber agave and went to work!

Dark chocolate chocolate chip granola with hazelnuts. Extremely easy, made with Agave nectar!

So Chrismas is over, and we’ve all indulged a lot since Thanksgiving. Not only that, but NYE is coming, and there’s certainly more indulgence & debauchery to come. Annnnnd with that said, I figured a little lighter fare was in order. Less sugar, more agave.

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I didn’t know what to call these, so how about ‘peppery orange ginger muffins’?

After a while, coming up with names for things gets old. And tiresome. And when I’m doing 600 million other things (like for example: painting 5 rooms, 1 ceiling & a hallway, refinishing hardwoods, installing new light fixtures, getting new appliances, redoing my bathroom- there’s literally NO walls just studs & insulation, and of course on top of all that figuring out what’s going on for Thanksgiving) I can’t really focus well enough to come up with a name thats either a) clever or b) makes sense.

See, there’s been a lot of work going on at the house. There are a lot of people working very hard- myself included. I need to have snacks & goodies on hand to feed the troops… or else they might revolt. And the revolt might include not finishing my house! So I try to throw together things that are unique and not just your average snack repeated over & over. Being that it’s been so chilly & windy, I thought a warm, spicy, gingery muffin would work. Then I’d post the recipe if they came out good. Which they definitely did.

Peppery orange ginger muffins. Or spiced orange ginger muffins with black pepper. Whatever they are, they're amazing!

So I just gave up.

Peppery orange ginger muffins it is!

They’re like gingerbread cake, but with orange to sweeten it up a little more. There are so many flavors going on in these, you’d think they’d be “messy” tasting, but they’re not. They’re right on target.

Side note: they came out so delicate & perfectly rounded. Not big or obnoxious or overflowing out of the pans. I don’t know why that is, but they’re good. And I guess it really doesn’t matter. So I eat two instead of one. Big deal.

Ginger muffins with orange zest, candied ginger & black pepper.

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Haulin’ oats.

Use steel-cut oats to make an easy 'overnight oats' recipe flavored with maple pumpkin butter.

Bad pun. Sorry. For those of you born after the early 90′s, I was making a pun referring to Hall & Oates, a 1970′s/1980′s duo who’s songs “Maneater”, “Kiss On My List” & “Private Eyes” are insanely well-known. But yeah. It was a bad pun.

On the plus side? This is a great idea.

I first saw it on This Homemade Life & I thought it was genius. Problem is, I don’t like oatmeal. I like oatmeal cookies… but not oatmeal. But I still wanted to try it anyway. Jay loves oatmeal, my parents love oatmeal, the whole world loves oatmeal. I was starting to feel like a leper. Truth be told, I’m not a breakfast person. If I’m away on vacation, I can maybe get in the mood for a breakfast or two. Especially on the road at an awesome Mom & Pop style diner. Otherwise, nope. I mean, I love breakfast foods. I’ve been known to have a bowl of cereal or two, & I do enjoy a good breakfast-for-dinner now & then. But I don’t want oatmeal when I’m having it- I want a big ol’ stack of buttermilk pancakes or waffles with butter & maple syrup. And don’t forget: lots of crispy bacon.

So to avoid the stigma of being the only person alive who doesn’t like oatmeal, I thought I’d do my own, more seasonal spin on the “overnight oats” in a jar: maple pumpkin oats.

An easy way to make maple pumpkin overnight oats using maple pumpkin butter.

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Apple cake, sadness, sickness & Spode.

Apple cake made with hazelnuts. The hazelnuts toast in the oven & the middle layer of apples just melts into the coffee-cake style cake, leaving you with a moist, delicious dessert.

Alliteration at it’s finest, ladies & gentlemen. My 7th & 8th grade English teacher Mrs. Clarey would be proud. Shamefully ‘apple cake’ doesn’t start with an ‘s.’ Anyway, even though I’ve shown you the cake… first let’s tackle the easiest of the four: Spode.

A while back, I told you all about my adventures in thrifting- or, as Xenia says: Tales from the Thrift. I’ve bought some pretty little things since that post & you’ll see some of them today.

Like, right now.

Vintage Spode Cowslip pattern bread & butter plates (+ a recipe for apple cake with hazelnuts).

See? Those plates. They’re Spode “Cowslip” pattern bread & butter dishes, or appetizer dishes. I got them for less than $2.00 a piece (actually closer to a buck a piece) in a thrift store, and according to Replacements.com that’s quite a good deal. I should’ve bought the whole dinnerware set, but they were asking a bit much considering there was quite a lot of it missing. Regardless, I’m happy with my four little plates- dating from December 1950, according to the marks on the bottom (D50). Since the pattern was only started in the 1940′s and discontinued by 1972 that’s pretty cool.

Spode Cowslip plates (& a recipe for apple cake).

I just love me some cute little plates for serving desserts or snacks. Or cake.

Cake! Apple cake!

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Independence Day pastries.

Every heart beats true for the red, white & blue. Happy 4th of July!

When our founding father’s made the blueprints for America, I don’t think they had any idea that this time of year would turn into such a circus. Don’t get me wrong- I’ve got nothin’ against a good party. I love to grill up some hot dogs & burgers & have a cold beer. I love the colors red, white & blue. I love seeing everyone (or almost everyone) flying the flag. I have nothing against the 4th of July in it’s current incarnation. As a matter of fact, it’s pretty great.

I just hope that it’s not reduced to nothing but another excuse to get drunk & stupid for most people. Like I said- I have nothing against a good time. But there’s more to the day than a reason to get plastered & blow an arm off. This is a historical day, an important day for Americans. On July 2, 1776, the Congress voted to approve the resolution of independence from Great Britain. From this, Congress turned their attention to the Declaration of Independence, one of the most important documents (if not the most important) in American history. The document explains the decision for leaving Britain’s rule, becoming 13 independent states that formed a new nation, The United States of America. The date on the Declaration itself was July 4th, which was the date the official wording was approved, so because of that, we celebrate on the 4th. But whichever day it is, it’s important. It should mean something.

For me, it’s not just a reason to party. I never take a minute of my existence for granted, not just that I’m healthy, etc… but that I live in a country which- for all it’s many faults- is pretty damn awesome. But to be honest? Holidays for me are always a(nother) excuse to bake. And as a matter of fact, my mother’s birthday happens to be tomorrow, so it’s kind of a double celebration, which means double the desserts. Which calls for some easy mini pastries for the 4th.

Easy little fruit-filled pastries for the 4th of July! #4thofjuly #independenceday

I’ve made homemade PopTarts before, and I’ve made tons of hand-pies or mini-pies. So I thought that it’d be fun to make some patriotic-themed ones for the 4th. It’s a simple, hand held dessert that bakes up pretty quickly and makes use of fresh fruits. I know, it doesn’t seem simple. There are a lot of steps involved, but in all honesty they’re easy steps! However- you can also use canned pie filling to make them, as well as frozen pie crust. One small can of pie filling and two frozen pie crusts will probably give you around a dozen of these, maybe less.

And you don’t just have to use the blueberry filling. Make strawberry, cherry, blackberry… whatever you want! Or a few of each.

Patriotic blueberry-filled mini pastries. Also known as red, white & BLUEberry pastries! #4thofjuly #independenceday

Why stars? Well because of the stars & stripes of course! The American flag is commonly referred to as the “stars & stripes”, obviously because of the fact that it contains both. The stars are known as the “Union field”, meaning the stars represent the States of the Union. The union field is a blue square, so it was only right I use blueberries in the pies. Right?

If I’m being totally honest, though, I really just wanted to say they were “red, white & BLUEberry.” I’m corny like that.

INDEPENDENCE DAY FRUIT-FILLED MINI PASTRIES

Ingredients:

Pastry dough:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
  • 1 egg
  • 2 tablespoons milk
  • 1 egg, lightly beaten (to brush on pastry)

Blueberry filling:

  • 1 pint blueberries (2 cups)
  • 6 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water

Directions:

  1. Make the dough:
    1. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
    2. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out.
  2. Make the filling:
    1. Combine blueberries with cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes. Combine cornstarch and water in bowl, then add to pan with blueberries. Cook over medium heat until mixture comes to full boil and is clear and thick. Pour hot mixture into large bowl & same as with the cherries, cool until room temp.
  3. Roll the dough out. Roll out one piece of dough to about 1/8-inch thick, in a 9″ by 9″ square, or as close you can get to that. Using a sharp knife, pastry wheel or bench scraper, trim the dough so you have even smooth edges. Add those scraps to a scrap pile- we’ll deal with them later.
  4. Cut the sheet of dough into 6 squares/rectangles/squarangles/whatever shape you can. On half of the squares, cut a star shape out of the middle; these are going to be the “tops” of your pastries. Save the stars!
  5. Using a spatula, transfer the “bottom” squares to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving about a 1/2-inch of space around the edges. DON’T OVER FILL THEM. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles.
  6. Now, if you want to, you can add the cut out stars, attaching them with some of that beaten egg, to the tops of some pastries. Offset them on the cutout, or put them next to it, etc, then brush that too with the egg. If you’re not using the stars, dust them with cinnamon sugar along with the scraps mentioned above, and bake them on another cookie sheet until golden. INSTANT SNACKS.
  7. Repeat #’s 4 & 5 with the other half of your dough, if you wish. If not, the dough will keep in a fridge for a few days.
  8. Refrigerate the pans with the finished pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350° degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.

Independence day mini fruit pies! Better than those popular toastier pastries & great with vanilla ice cream. #4thofjuly #independenceday

If you wanted to add a white icing to the top, you could. Or ice the stars white with little red sprinkles. Cuteness.

So, here’s the deal: I’d suggest using the above as a guideline, because I never get the right amount of pastries. EVER. I never measure right, and I always end up with more or less than I’m supposed to. And mine are never perfectly shaped- they’re always wonky & uneven. But that’s okay! Who cares!? The important thing is that they’re DELICIOUS.

And they are. They’re particularly amazing to eat around the firepit, with a bowl of vanilla ice cream (or cherry!), while watching the fireworks.

Happy Independence Day!

Delicious little pastries filled with blueberry (or cherry, or strawberry). #4thofjuly #independenceday

 

Blackberry breakfast whatever you wanna call it.

Whoa! Today is the last day of April! Holy balls. Where the hell has the time gone? I really don’t know, because I swear on a Weck canning jar it seems as though only last week I was making pumpkin everything. And now it’s practically May. Unbelievable. This past year has flown by for me, and I have no idea why. It just seems like once last August hit, the time just whooshed past me until all of a sudden I stopped & looked at the calendar & it was April 30th, 2013. Sheesh. Maybe it’s because I’ve had so much going on… maybe it’s just that when you reach a certain age time just starts to go by faster. Not sure. Either way, it seems to have snuck up on me.

Blackberry oat breakfast bake! Also known as a WHATEVERYOUWANNACALLIT!

And I’ve been having a bit of a rough time lately. *insert long, dramatic sigh* I feel a little lost, truthfully, and to add insult to injury this past weekend ended on a completely shitty note. Add to all of that the fact that I have a severe lack of inspiration. Food isn’t exciting me right now- and I can’t really grasp why. I’ve always been a comfort eater, and yet recently I’m kind of lackadaisical about food in general. No new recipes are calling to me, my mind is blank. I have to change that. I have to get back on my track.

Anyway, when I’m having a rough time of things, I find it’s best to do something that doesn’t require a lot of thought but provides business. And I don’t mean business, but “busy-ness.” Emphasis on the ‘y’ sound. Make your hands busy & your mind will follow, instead of harping on things you can’t change or control. So I throw a few things together to make something just to get my mind off whatever it is that’s getting me down. And every now and then I come up with something a bit… un-label-able (that is definitely NOT a word).

Black berry breakfast whateveryouwannacallit; call it a cake, call it a cobbler, call it a whatever... it's delicious & easy.

And I do that type of thing a lot; I make things that aren’t really any one thing. But it seems to get worse when I’m frustrated, or sad, or baking to busy myself. Ugh, how can I explain all of this better? Hmm. Well, for example… this isn’t a cake. Not really. And it’s not a bread- it’s too moist. It’s not a cobbler; there’s too much “dough”… and because it isn’t dense or chewy, it really can’t be described as “bars” or cookie bars. It’s just a thing. A blackberry thing, that’s excellent for breakfast. I don’t know. I did the same thing with that ginger stout cake. I STILL don’t really know what that was, I just called it a cake!

But this particular little baked item is even more puzzling.

I could just label it as a cake.

But I won’t.

Blackberry oat breakfast bake! Also known as a blackberry breakfast whateveryouwannacallit!

BLACKBERRY BREAKFAST WHATEVERYOUWANNACALLIT

Ingredients:

  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup sugar plus 3/4 cup
  • pinch of salt
  • 1 stick unsalted butter, chilled & cut into 1/2″ pieces, plus more for pan
  • zest of one organic lemon
  • 1/2 cup steel-cut oats
  • 1/2 cup sour cream
  • 10 oz. fresh blackberries
  • 2 eggs

Directions:

  1. Preheat your oven to 350º F & grease an 8″ x 8″ baking dish with butter. Set aside.
  2. Whisk the eggs & sour cream together in a medium bowl. Add 1/2 cup of sugar, 3/4 flour and pinch of salt, and mix well. Gently stir in blackberries. Pour mixture into baking dish.
  3. Mix together the 3/4 cup flour, 3/4 cup sugar, lemon zest & butter in the bowl of a stand mixer -with the paddle attachment- until it’s crumbly & “sandy” in texture. You can also use a food processor for this, or a pastry cutter.
  4. Combine crumb mixture with oats. Sprinkle mixture on top of blackberry mixture. Bake for 45-55 minutes or until lightly browned.
  5. Let cool for 1 hour. Serve with whipped cream, because hey… why not.

Blackberry oat breakfast bake/whateveryouwannacallit. Can go from breakfast to dessert in 5 seconds; just add yogurt, vanilla ice cream or whipped cream on top.

I used an 8″ x 8″ Le Creuset stoneware baking dish to make this. Pyrex also works, and I’m sure a regular metal one would work. The baking time might change a little bit, but that’s easy enough to monitor. As a matter of fact, it took a while longer to bake in my stoneware than it probably would have in a regular Pyrex or metal baking dish. Also, you can double this recipe and use a 9″ x 13″ pan, if that suits you better, however the baking time would definitely change in that case.

Blackberry & oat breakfast bake.

The whipped cream is a really mildly sweet one, which makes it perfect for breakfast… however, if you just can’t get down that way, yogurt works too. Alternately, vanilla ice cream is great when it’s being served for a dessert.

 Sources & credits: Le Creuset stoneware baker in Cassis.

New beginnings.

“It is spring again. The earth is like a child that knows poems by heart.” ― Rainer Maria Rilke

Spring is (obviously) when the earth begins it’s life cycle again. Plants start growing & flowering, grass starts to green up, trees start to bud, & canning season starts to get into high gear when berries start to become readily available. Windows are open, fresh air sweeps out all the musty winter stuffiness. Which is good because around here we’ve been sick on and off all winter. I need some crisp, spring air to push out all the contaminated recycled crap we’re breathing in over & over & over again, thanks to the forced air dry heating systems of the modern world. I’m desperately looking forward to everything about spring this year; all the signs of fresh flowers & vegetables coming, not to mention longer, warmer days & like I said… new beginnings.

The egg has long symbolized newness & new life, and because eggs are in fact not only the vehicle many species take to their new lives but also a food source that sustains life, it only makes sense. Spring brings new life, as do eggs. But they’re also a symbol of fertility, which, long before Christianity, was what spring was also about. Fertile soil, fertile animals, fertile women, etc. All of which brings NEW LIFE. New earth. And so at this time of year it seems only right to celebrate the egg!

Side note: I love how pretty brown eggs are.

My great-grandmother had seven children. She was the New York-born daughter of an Irish immigrant mother who worked as a cleaning lady. They lived in Harlem, and then when my great-grandmother was older they moved to the Bronx, lived in tenements, and she (as her mother before her) did the best she could to make ends meet. One thing she used to make for her children a lot were “googy-eggs”; her term for soft-boiled eggs. I’m not sure where that name for them came from, as Google tells me that googy-egg is an Australian slang-term for “egg.” Which made no sense to me, because I don’t have any Australian ancestry, and I never knew them to know anyone from Australia. But I have noticed other people on the internet calling soft-boiled eggs googy-eggs or googie-eggs, so I Googled a bit further and the best I can figure out is the following:

GOGGIE, n. Also gaggie and curtailed forms gog, gug. A child’s name for an egg (Arg., Lnk. 1954); an unfledged bird, a nestling (Ags. (gug), Kcb., Dmf. (gog) 1954). Cf. obs. n.Eng. dial. goggy, id.
Hence ppl.adj. goggit, gugget, of an egg: fertile, having a chick inside (Ags. 1952 People’s Jnl. (2 Aug.)), esp. in the later stages of incubation. [ˈgɔgi, ˈgʌgi]
*Arg.1 1935:
Come oot wi’ me tae the hen-hoose an’ we’ll gether the goggies.
[Gael. gogaidh, a nursery word for an egg, gog, v., to cackle. Cf. also Guga.]

And this quote from a thread at Straight Dope message boards:

The best I could do is that it’s from the English/Scottish slang term goggie, which is derived from the Gaelic gogaidh. Which isn’t in any Gaelic dictionary I could find, so I’m slightly doubtful.

I’ve never heard of “goggie” (which is far from saying it doesn’t exist) but according to one online Gaelic/English dictionary,

http://www.sst.ph.ic.ac.uk/angus/Faclair/G.html

there is a word, “gog”, which (it says, anyway) means “cackle”.

As hens could be said to cackle, maybe there is a connection here. It sounds a bit odd though.

Anyway, my grandma called them “googy-eggs” her whole life as a result, so I’ve come to know soft-boiled eggs as googy-eggs myself. However I’m also certain of one thing: there are lots of terms & phrases (& songs!) used in my family that the rest of the world isn’t familiar with, so therefore I don’t use the description often when talking to people outside “the fold.”

The soldiers part comes from the traditional pairing of these soft eggs with strips of toasted bread, known as soldiers, used to dip into them. They’re also called ‘dippy soldiers.’

I thought I’d give soft-boiled eggs another shot… seeing as how while I really love a good hard-boiled egg, the soft-boiled just never did it for me.

Other side note: organic, pastured eggs have the best orange colored yolks!

Nope, still not a fan.

But maybe you are a fan! So if you’ve never had them, you should try them. Or, if you’ve had them before but not in a long time- now is the time to make them again. From what I hear, it’s the most basic of comfort food. People have said that their grandma’s made this for them, or that it brings them back to being children. What is a better feeling than that, I ask you? This is adapted from a recipe by Cook’s Illustrated; and supposedly it’s the best recipe. Regardless of how many eggs you make, this recipe promises to cook them all the same, so you don’t wind up with one egg hard-boiled, a few soft-boiled and one raw.

We prefer a bit of a firmer yolk, so I let it cook for around 7- 7 1/2 minutes. Do as you wish in that department.

I also love how the coffee is almost the same color as the eggs in these pictures.


GOOGY-EGGS & SOLDIERS

Ingredients:

  • eggs (as many as you want, it’s usually one per person)
  • toast, cut into strips (again, basically one piece of toast per person)

Directions:

  1. Place eggs in a saucepan that has 1/2″ to 1″ of boiling water in it (depending on your saucepan, just enough to cover maybe half the egg). Cover, then cook over low heat, 6 minutes.
  2. Once the 6 minutes is up, run the entire pan and eggs under cold water. Drain. Dry off eggs- be careful, they might still be hot.
  3. Slice off the tops and season with salt and pepper. Serve with toast strips, dipping the strips into the “googy-egg” to eat.



Alright, so, yeah I’m still not a fan. Not sold on the soft-egg thing. But I’m told I’m crazy, and that they’re great… so you can make that decision for yourself.

I hope you all enjoy your week. Googy-eggs or not.