Pink eggs – Apparently, not all the rage
While making bentos for the last few weeks, I discovered rather quickly that boiled eggs are an easy addition that pack a nutritious punch. Almost as quickly, I discovered that they get boring after a couple weeks.
I was already drawing faces on them to help make them a little more appealing, but there’s only so far that food markers can take the same ol’ boring egg.
One afternoon after making a batch of them, I found myself with a dozen eggs that were impossible to peel. Or rather, the entire egg would start peeling into layers and chunks of slimy egg white instead perfectly smooth ones as they should be. So I did what any sane person would do and I scrapped the idea of getting the shell off easily, and threw the chunks of egg and yolks into a pan of colored water.
The result? Pink eggs. And strangely orange, weirdly textured yolks.
Gross, huh? What the heck was I supposed to do with that??
Chop it up, of course. Two of the girls loved the little muffin cups I filled with pink eggs and a ball of sunshine on top. The oldest, though? “It was weird. I didn’t like it. It just….it tasted weird like that.” She didn’t mind the pink, but having the egg deconstructed really threw her off. Oops.
Quirky pets – The dog loves tagliatelle nests
Things you should know:
~ He sneezes when he’s excited.
~ This was his third nest in a row….so strangely enough, this isn’t showing his peak excitement.
~ Yes, that’s a grape in the floor in the beginning. He stole it but then changed his mind about eating it.
~ I asked “where do you want it?” because he usually likes them to be thrown. He couldn’t wait, though, and instead, took it from me, and then threw it in the air himself.
~ I bought 3 more packages of tagliatelle nests. Just for the dog. His ears know perk up when you say “nest.”
~ Yes, all my animals have always been weird ones. :P
Too many peeps? Make peep sushi!
This is one of those dishes that I’ve held onto a bookmark of for quite a while. I wanted to make my own, but well, I just never did and Carey, Erin, and Grace did such a good job that I never would’ve been happy with my own results in comparison.
I wouldn’t have been as funny writing about them either. Here’s some of the things Grace had to say about the process:
- There is no wasabi. Same goes for ginger. Peeps are sassy enough on their own. (We tried smashing up a green Peep for a wasabi-esque condiment, but decided against this.)
- With glossy spreads from Masaharu Morimoto‘s The New Art of Japanese Cooking book out for inspiration….
- Execute six Peeps of your color choice by decapitation. Cut off more neck than you think is appropriate.
- (In the “you will need” section) Nimble fingers. Man hands might find this a wee difficult.
There’s even a suggestion of what temperature water to drink to make these go down best. I can’t imagine a better tutorial for peepshi.
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