Eat real food.

I was curious whether it would work, using brown eggs–especially straight from the farm. It did work, but we learned a few things.

You probably already know to boil them starting with cold water, so they don’t crack. And after they boil for 10 minutes, to cool them fast, in cold water, so they’ll be easier to peel. But for fresh brown eggs, there are a few other things to pay attention to.

Fresh eggs come coated with something waxy that protects them when they’re growing chickens. Unfortunately, it also protects them from accepting dye. The more clean you get them to start, the better the dye seems to stick.

Here’s a rundown of what we came up with when dying fresh brown eggs.

• The earthy colors turned out pretty cool.
• Scrub the eggs before dying for more vibrant color
• Use extra dye and extra vinegar for nice bright colors.

Have you ever dyed brown eggs? How did it work out? I used store-bought tablets, but next year I’m hoping to try more natural dyes.

This is a really wonderful development. The ingredients are listed on the front, in large type! Oh, joy!

I will stick with coconut bliss, being already on the diabetes train and all. But I think I could feel good about giving this to my kids.

P.S. Apparently I lied about that last one being… uh, the last one.

After much prayer/meditation/whatever, I have concluded that my intentions for the upcoming months (years, really), or God’s plan for my life (however you prefer to see it) do not match with continuing Life, Love, Food. So, this will be the last entry until it goes to a new home.

What you get

You can take the domain name and kill all the content, or you can haz:

• A small email list. (Notice I said small!)
• All food-related content (but I get to pull the personal stuff
• Negotiable: Hosting with ftp access and an email address

Note that unless two people want it really badly, it is likely to go cheap. If you are interested, make an offer through the contact link. And thanks for playing!