Kim Shook

Made these for the grandnieces and nephew for their Easter goodie bags: Like Rice Krispy Treats, but even sweeter 😄. LOLOLOLOLOL

My SIL lives out in the country and has chickens. This has been the situation for at least 3 years. We just put it together and realized we could get eggs from her when she offered a dozen to Mr. Kim when they were both at his dad's last week 🙄. I adore eggs - all the simple breakfast methods: OM, basted, poached, hard cooked, soft cooked, scrambled, omelets. I also love egg salad, eggs in tuna salad, quiche. Not a shakshuka fan - I don't much like eggs or seafood in tomato sauce. I love that we are getting eggs now that I know are from happy chickens. Her chickens are not eaten - they just provide lovely eggs and in return get loved and petted.

My MIL makes Hot Cross Buns every year and stocks friends and family's freezers with them. This year's batch was especially good:

@liamsaunt – two things I swore I was going to learn how to make when I retired (9 years ago) were croissants and bagels. I haven’t done either, even in a quarantine year, but your bagels are SO inspiring. Yesterday, I made sweet potato rolls to put in the freezer for Easter. The eggs: One is from the grocery store and the other is from my SIL’s chickens. After the first rise: After shaping – 2nd rise in my “proofing room”. LOL: The half bath off the kitchen with a space heater set to 73. Done. Not pretty, but they taste good:

So, I had to make a Target run yesterday. I'd put together Easter goodie bags for the grandnieces and grandnephew. I forgot that I needed to do something for the new little guy (5 months and I hadn't met him until today). I thought an Easter board book would be perfect. And these damn things just leapt into my cart: 😁

Thank you so much! Here you go,

@Shelby – the dressing on that salad is just Wishbone French. Every so often I go back to the 1970s and crave it. RE: Crappie. My dad used to catch these on the Eastern shore where they are pronounced CRAP-ee. And are giggle inducing to little kids. @patti's beautiful shrimp and grits inspired me. So, on Tuesday: I used the James Briscione recipe that I’ve used for the past 10 years. With more Billy Bread and some pimento cheese that Jessica got from a restaurant the other night: And salad: On Wednesday, Mr. Kim had his 2nd vaccine shot today and didn’t feel like eating much. He got a grilled cheese and I decided on a fried egg sandwich with lots of butter. Gorgeous egg from my SIL’s chickens: With a sectioned Sumo mandarin: To me, that is a perfect fried egg sandwich:

I did not know this. I thought that cooking an egg to the point of the white being firm and the yolk runny meant that the yolk was cooking slower. I'm confused.

Tuesday. I can’t believe I have to follow @Ann_T with my ham slice and my delicious, but inferior, toast. Not to mention those EGGS❤️!!! Billy Bread and leftover ham. Yesterday: The last of the Billy Bread, some ham scraps from the freezer, and scrambled eggs with cheese. My egg this morning: It freaked Mr. Kim right out. He thought something was coming OUT of the egg. LOLOLOLOL. Tried out a method to poach an egg in the microwave. Needs some work: Served with Belgian waffles (purchased):

I have been coming back to this picture all day. I've shown it to Mr. Kim and we even watched the Instagram video. Can't wait for soft shell season in VA!

I wouldn't take the chance: http://USDA GUIDELINES

I tried this method today and got similar results to @ElsieD's. The ingredients: Couldn't be simpler - egg and water with a touch of vinegar. But, though my yolk didn't explode, it did get too done for me. The white was very frothy in some areas and just done. I don't think I'd want it any less done: The recipe writer says, "the microwave tends to cook the yolk even faster than the white". I'm not sure that you can get around this reality (assuming it is a reality), but I'll give it couple more tries. I love the ease of the method.

OMG, my sister! Funyuns and Mt. Dew! What a perfect snack. Afterwards there is no part of your mouth and tongue that isn't raw and scoured. But it's like pizza burn - so worth it. 🤣

I don't own this pamphlet (though there are a lot of different annuals for cheap on abebooks.com that I'm considering) - saw it on FB, but LOL'd at the recipe:

Welcome to eG, @skn6131! I'm really looking forward to your posts and comments! As far as identifying your flatware, have you sent those photos to Replacements, LTD? You can do it online and they are amazing. I sent them pictures of some flatware that I inherited - the markings were really faint and impossible for me to figure out. I got a reply within a few days and now know what the pattern is. I really recommend them.

I would not eat hard boiled eggs that have sat out that long. Ours are only out long enough for Jessica to see her basket and then they go right back in the fridge (yes, my 37 year old daughter still gets an Easter basket - mostly filled with good cheese rather than candy, though 🙄😄). Over the years, we've dyed blown eggs and decorate with those.

I use the Moser Roth and Choceur bars to chop up for chocolate "chip" cookies.

Welcome, @mjhtx47! I'm looking forward to your contributions. You'll find lots of folks interested in your family's cooking. As far as your search for a new range goes, you'd do better to go to those sections on the website rather than ask the question here.

Even if the sliced potatoes are simmered for 10 minutes?

I really DO! I have the worst luck with scalloped/dauphinoise/etc. potatoes. No matter WHAT I do, if they aren't simmered before baking they do not get cooked enough. I had given up on them until I found Bourdain's recipe in 2007 that calls for the simmer. I'd never seen it before and haven't had a problem since. 🤪

I love Russian dressing. I had forgotten how good it is until I made some recently for making Rueben sandwiches.

I'm planning on making these potatoes for Easter. I'd really like to put them together ahead of time (a few hours before serving - not the day before). I'd like to know if I can safely put them together and leave them sitting out on the counter for a couple of hours or would it be better to refrigerate and add some time to the cooking time? Ta!

@patti – I’d love to see that IP risotto recipe, too. I have a seafood risotto recipe from the New Basics cookbook that I haven’t made in years. I’d love to try to reformulate it to an IP recipe. And I'd like to start with a recipe that is tried and true! @rotuts – I’m so glad you got your favorite Thai! Bless that friend! Last night was a ham slice with beets (for Mr. Kim) and Parm noodles (packaged): The ham slice was slathered with mustard and fig jam before broiling. It looks weird, but tasted good. We also had salad and some more Billy Bread:

I still watch, but I know it's time to take a break when I find myself shouting at the TV! 😁

I used some good, locally made sourdough, Gulden's spicy (not terribly) mustard, and provolone to make cheese toast for lunch: along with some hard salami and ham.