Many times it is the simplest things that taste the best. Take eggs and toast for example. Easy enough to make for one or for a crowd. Ingredients you most likely have on hand. Eggs and toast – the perfect breakfast, or lunch, or supper. It starts with bread. White Wheat Rye Use what you […]

Farm Fresh Eggs!  One of the joys of raising back yard chickens is the many ways I get to be creative in using the delicious eggs. A frittata is like a quiche, but without the crust.  I am one of those people who don’t always eat the crust, so a frittata is better suited for […]

Last week I shared with you a recipe that uses a lot of eggs at one time…something needed when all of our ladies started laying. Today I want to share another recipe that showcases the incredible egg.  As with most of my recipes, I like to keep it simple.  But this recipe…it has a kick […]

Our ladies are all laying eggs now!  As exciting as this is, I must admit…I quickly had a stash of eggs growing in the fridge…even after sharing some of the bounty. I had become somewhat complacent with not so many eggs… The flock was new(ish) and of course the winter usually slows down production.  I […]

Don’t you just love a recipe that you can quickly whip up before you go to bed and put it in the fridge ready for the next day?  In the morning pull it out of the fridge, add the topping, and pop it in the oven.  In 45 minutes you have a delicious breakfast.  As […]

This is the time of year when it’s dark before dinner and the production from the chicken coop is way down. One egg today? Hurrah! Whether the lack of eggs is from fewer daylight hours, the annual molt, or just the lull before this year’s pullets begin laying (and I’m inclined to believe it’s a […]

If you ask 5 people for their method to hard boiled eggs, you will get 5 different methods. I am going to share with you my Mom’s tried and true way of making hard boiled eggs. It is the only way that I have ever known and it has yet to fail – farm fresh […]

Non-traditional? Yes – partly because I have not an ounce of Italian heritage, and therefore I wouldn’t even presume to know (or understand) all the tricks, pinches of that and dashes of this, that go into the Traditional Easter Bread. And partly because even though this recipe does come from my mother’s stash of recipe […]

Today I want to share an easy recipe for quiche, using many ingredients that you may already have. As the weather warms up so does egg production.  This is a great way to use up those eggs. My favorite meat to use in quiche is bacon.  You could also use chicken or lunch meat.   […]

At some point in our restauranteur history, an evil plot was hatched: to cut a wing in half and call it two. If that logic holds water, one could make the argument that if you have the intent, and the knife skills, a chicken could qualify as a quadruped (four-legged creature) or even a spider!