It's a bar and grill, and you can only get take-out before they get busy. So basically around 2pm - 4pm.
It sounds very YUM.
I love fresh basil
I used to love fresh just laid eggs.
The yolks were such a vivid yellow/orange. The egg pasta was delicious, I made a Nonna sized batch of this meal.I got some fresh eggs recently. They were full of blood drops. Couldn't eat them.
They are not really blood drops. They are pieces of tissue that break away while the egg passes along the 'corridor'. Were there just one per egg or many per egg? Many, many pieces of tissue suggests that perhaps the chicke is rather elderly or very young.I got some fresh eggs recently. They were full of blood drops. Couldn't eat them.
Sounds like me!
LOTS! YuckThey are not really blood drops. They are pieces of tissue that break away while the egg passes along the 'corridor'. Were there just one per egg or many per egg? Many, many pieces of tissue suggests that perhaps the chicke is rather elderly or very young.
I once had a chicken who laid eggs with one drop of tissue almost every time. Came to recognize her egg and would keep them for myself, rather than sell them. You don't see/notice them once cooked and especially if scrambled. Or use them for baking.
However, tons of specks in one egg is not good and I would toss them for sure.
Here endeth lesson #104 in chicken eggs.
and a quick lesson #105 - always crack fresh farm eggs into a separate bowl, one at a time - before adding into the rest of the ingredients, one at a time.
Sounds like me!
