Monday, March 31, 2014

Worth a Second Look - X-Ray Specs and All Those Cool Prizes in Comic Book Ads

So they were a rip off.   

They were then, they are now and they always will be.   

But boy, were they fun to sit and stare at and dream about.  Those old comic book prize ads, you know the ones where you had to sell cards and gifts to earn cash or prizes?  Well, I remember sitting outside Mrs. Appel's studio door, waiting to be called in for my piano lesson.  I'd spend the entire time looking at the comic book ads and dreaming about owning my own TV.    Yeah, I know -  be sure to drink you Ovaltine; buyer beware; too good to be true - isn’t that always what your mother told you?  But the idea of selling cards and gifts sounded so easy and I so wanted to earn those cool prizes they were pushing on me.  Things like:
Telescopes, race tracks, backpacks, TV's and trampolines..etc. and Captain O at The Olympic Sales club was ready to take your call.  It sounded all so easy.  Or you could earn prizes or $1.00 for an item sold.  That bright yellow and blue ad found in most comic books had me planning what I'd pick if I sold 100 items.

Or remember these from other ads?

X-ray specs, Sea monkeys, Fake poop, Fake vomit, Stink bombs, See-behind glasses,Secret Spy scope, Onion gum, Itching powder, Trick black soap, Joy buzzer, Whoopee cushion, Atomic smoke bomb, Money maker, Throw your voice, Boomerang, Phoney Cast.

But you know, times really haven’t changed that much.  It's just that now the kids are selling magazines, Christmas wrapping paper and trinkets as a fundraiser for their school or club and if they sell a certain number of items they get a particular prize - the more desirable prizes being rewarded for the most sales in items - same as back then. 

I guess the only difference now is that the kids nowadays are missing out on those cool ads that kept you dreaming for hours about those crazy, dollar store, cheese items that had you believing if you chose the X-ray glasses, you could see your friends’ underwear!  Wouldn't that have been fun!

Check out Mail-Order Mysteries: Real Stuff from Old Comic Book Ads! by Kirk Demarais 

Saturday, March 29, 2014

Cream Cheese Scalloped Potatoes

1 8 oz pkg. Philadelphia brand cream cheese, cubed
1 1/4 cup milk
4 cups thin potato slices
1/4 cup green onions
1 tablespoon dried dill weed
salt and pepper to season

In a large saucepan, combine cream cheese and milk.  Stir over low heat until cream cheese has melted and sauce is smooth.

Add in potatoes, green onions, dill and mix well until potato slices are coated.  Salt and pepper to taste.

Spoon into medium casserole dish, cover and bake at 350 degrees for about 1 - 1 hour 15 min. or until potatoes are tender when pierced with at fork.

Serve hot.

Friday, March 28, 2014

Book Review - Country Roads: Memoirs From Rural Canada edited by Pam Chamberlain

 “My mother worked as hard as anyone I’ve ever known, and the older I get, the more I admire her.  Her seven sons – though generally well behaved – could be a handful, and we liked to tease her.  One of my brothers learned how to hypnotize chickens, and we found that if we worked fast enough, we could hypnotize the whole flock of them.  Mom would come outside to the sight of a yard full of birds spread out on their backs, dazed and staring at the sky.  Then she’d come after us with a broom, hollering.  Luckily, we usually occupied our spare time with other activities, mostly hockey.”
-          Brent Sutter

Title: Country Roads: Memoirs from Rural Canada
Author:  Edited by Pam Chamberlain
Publisher: Nimbus Publishing Limited 2012

Many of us here on the prairies can relate to country living.  Whether we grew up on a farm, had grandparents or relatives that owned a farm or simply had friends that would invite you out to their ranch to go horseback riding or ski-dooing, we had some sort of access to country living.  

This collection, edited by Pam Chamberlain boasts contributions from thirty-four authors including Brent Sutter, Pamela Wallin, George Fox, Gordon Tootoosis and Marianne Ackerman.

Divided into three sections - Home, Journeys and Departures – each memoir recalls fond memories coupled with hard times as the authors tell of their personal experiences growing up on the farm.  Some leave to return, some leave never realizing that they would never be able to return.

While I was gone, Somewhere didn’t wait for me.  The house was moved.  The barn imploded.  The land sold out, went commercial, and became a golf course, a flood diversion, a greenhouse, a traitor.”
-          Jill Sexsmith  

Whether you are sitting on your deck in the big city or on the front porch on your own farm, this book is an easy and fun summer read.

PS – I wonder if the chicken on the cover belonged to Brent Sutter’s mother…poor thing.

Lemonade Cookies

A 'cakey' cookie.

1 cup butter, softened
1 cup sugar
2 eggs
1 can frozen concentrated lemonade, thawed (divided in half)
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Cream butter and sugar together.  Beat in eggs.  Add 1/2 can thawed lemonade concentrate.

Mix flour, baking soda and salt in separate bowl and then add to butter mixture.  Mix well.

Drop batter onto cookie sheet (good idea to line with silicon cookie liner as bottoms brown easy) and bake in 375 degree oven for 10 to 12 minutes until light brown.  Watch bottoms.

When done, brush tops with thawed lemonade concentrate.
Cool.  Serve.

Wednesday, March 26, 2014

Whenever I See Lilacs Blow by Edna Jaques

Whenever I See Lilacs Blow

Whenever I see lilacs blow
My heart rejoices and I know
That in a world far off, somewhere,
There IS a God who answers prayer.

Whenever I see lilacs bloom
After the winter's cold and gloom,
Something within, deep down inside
Tells me that all good things abide.

Whenever I see lilacs tall
Growing against a garden wall
My faith is strengthened and renewed
And I am filled with gratitude.

Beyond these little grief hung years
Above anxiety and tears,
There's something bigger than it all,
Someone who hears me when I call...

All these eternal things I know
Whenever I see lilacs blow.

By Edna Jaques
Photo by Jacklyn Waronek

Tuesday, March 25, 2014

Recipe Fail

So have you ever taken that test in grade 4 or 5 that tested you on how to take a test?  You know the one that tells you to read through the questions thoroughly before beginning?  The one where you decided to not follow that first instruction to read through the questions thoroughly and you realize that, after standing up and singing your ABC’s, counting backwards from 100 to 1 out loud and running to the chalkboard to write your name on it, the last question of the exam tells you to put your pencil down and instructs you to not even take the test?  Yes, you know, that test that exposed you as a dumb ass?

Well I, once again, failed at that same test, only in recipe form.

I was attempting to make a chocolate-hazelnut cheesecake brownie from a magazine for a dessert for a special dinner.  It’s a great recipe but the ingredients are listed so that if you didn’t read through the instructions thoroughly first, you wouldn’t know that some of the ingredient’s needed to be divided up before beginning.

Instead of 2 full cups of sugar in the bottom layer, I should have only added one.

Instead of 2 cups of flour for the same, I should have only added 1 ¼.

I tried to extend the baking time to allow the bottom layer to bake through but the top layer was beginning to dry out.  Fail.

I just thank god my son loves ooey, gooey desserts and doesn’t know a recipe fail when he sees one.

Note to self - read through the instructions thoroughly!

Thanks, Ms. Zikman!

Monday, March 24, 2014

Pickled Eggs - The Results!

The results are in...

Pickled eggs are awesome!

Back on March 2, I had tossed a dozen or so hard-boiled eggs into a jar with some vinegar, salt and seasoning, just because I had never experienced pickled eggs before and I wanted to try them.

Now I know they are tasty and tangy; they take on the garlic and red pepper aroma and would be a great complement or addition to:

  • potato salad
  • a pickle plate
  • pasta salad
  • combined with regular hard boiled eggs and mayo for a tangy egg salad sandwich
  • as a side for breakfast with ham or bacon and toast
  • a corned beef, ham or chicken sandwich, sliced as a topping  
  • a crackers and cheese plate 
Check out the March 2, 2014 post to find out how to pickle a jar of eggs yourself.

Saturday, March 22, 2014

Tuna Pasta Salad

2 cups uncooked fusilli pasta (or your favorite variety)
1 can white tuna, packed in water, flaked
1/4 cup sliced celery
1/4 cup carrots, in thin strips (I use a carrot peeler)
1/4 cup chopped cucumber
1/4 cup sliced radishes
1/4 cup chopped green onions
1 generous tablespoon sweet pickle relish
Salt and pepper to taste


1/2 cup plain greek yogurt
1/2 cup mayo
1 tablespoon lemon pepper seasoning

Cook pasta, drain and cool.

In a large bowl, toss together pasta, tuna, celery, carots, cucumber, radishes, green onions and sweet pickle relish.

In another bowl, prepare dressing by mixing yogurt, mayo and lemon pepper together.

Pour dressing over salad and toss to coat.

Salt and pepper if desired.

Serve immediately or refrigerate until ready to serve.

Friday, March 21, 2014

Worth a Second Look - Newspapers

A seriously endangered species and is totally worth a second look!

Nowadays, most everyone gets their news from personalized feeds on their homepages on their phones and tablets.  Specifically targeting your interests, from who you support publicly to the kind of music you listen to, articles, op-eds and even advertisements are sent directly to you in order to fulfill your need to inquire about your own personal kind of news. The news you want to hear about and none of the fluff in between...

....but just think what you're missing.

Old fashioned newspapers are designed to provide you a complete set of informational articles on everything that is happening in your local community and the world.  Other than opinion pieces, the news should be reported and unbiased.  So even if you are not interested in the political malaise in Syria, at least you know there is something happening over there.  If you don't agree with John Smith's third page opinion column on how Steven Harper has handled the Senate scandal, at least he provided a perspective that makes you take a second look at the entire racket.  If you don't believe in global warming, maybe an article about how the lack of zoo-plankton due to warm ocean temperatures may be pushing the right whale to extinction may have you thinking twice.

You may not read everything or agree with it but you know that it's important.

It forces you to open your mind and think, and re-think, and then think again.

And the fluff isn't all that bad either.

You may not have know that your childhood friend's mother had passed away and if you hadn't caught it in the obituaries, you would never have rekindled that friendship.

The Saturday funnies and Wonderword with a cup of coffee in a Denby mug is my kind of weekend morning.

Sure newspapers are also good for gift wrap, cleaning, house training your puppy, providing employment for your son, lining your birdcage, starting your fire...etc but the importance of its societal existence is undeniable.  It educates in a way no micro-targeted electronic news feed can.

And besides, when you find a really old ripped out article in the middle of your grandmother's cookbook that was just passed down to you, it's just really cool to reflect on who she was and why she had kept it.

You can't do that with an Ipad.


Thursday, March 20, 2014

Orange Cinnamon Chocolate Chip Muffins

2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter, softened
11/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream
Juice of 1 orange (or about 1/4 cup)
2 Tablespoons orange zest
1 -2 cups semisweet chocolate chips

Combine the flour, baking soda, cinnamon and salt in a bowl and set aside.

In a large bowl, cream butter and sugar until smooth.  Beat in eggs.  Add vanilla, sour cream, orange juice and zest and beat until well combined.

Add in flour mixture and beat on low speed until incorporated.  Fold in chocolate chips.

Spoon into muffin cups and bake for 20-25 minutes or until an inserted toothpick comes out clean.

Cool and serve.

Wednesday, March 19, 2014

Cream Cheese and Pecan Stuffed Sweet Potato

2 large or 4 small sweet potatoes
1/2 cup Philadelphia brand cream cheese, cubes
1 Tablespoon milk
1 Tablespoon brown sugar
Pinch of Cinnamon
1/2 cup pecan pieces

Cut potatoes lengthwise.  On foil-lined baking sheet, place potatoes cut side down and back for 30-35 minutes at 425 degrees until tender.

Scoop out centers into bowl.

Add cream cheese, milk, sugar and cinnamon to potato flesh and mash or blend  until smooth.  Top with pecan pieces.

Return to oven for about 5-10 minutes or until pecans are toasted.

Tuesday, March 18, 2014

Cookbook Review - Beating the Lunchbox Blues by J.M. Hirsch

Cookbook: Beating the Lunch Box Blues
Author: J.M. Hirsch
Publisher: Rachel Ray Books/ATRIA a division of Simon and Schuster, Inc.:2013
Again, the best cookbooks have the most inspiring and stimulating photographs.  This book is King on its pics.  There are so many combinations of healthy foods and beverages and the use of cool containers, food wrappings, napkins and packaging, well, it almost feels like a mini picnic.

The author recognizes that people don't have too much time in the morning to prepare a gourmet meal to pack for lunch so he is cognizant of presenting easy and fast ideas of items to prepare in the morning and he is excellent at utilizing leftovers as a theme or base for a great lunch.

For instance, the author suggests using leftover pasta to make a simple pasta salad by adding your favorite bottled vinaigrette and whatever vegetables you have on hand.  Leftover meatballs with some tzatziki make a great wrap.  Leftover breakfast items such as bacon, sausage, boiled or scrambled eggs paired with fruit or a grilled cheese sandwich makes a hearty lunch.

With sections/chapters such as Breakfast For Lunch,  Feeling Fowl, Little Bits and Using Your Noodle, Beating the Lunchbox Blues is an excellent motivator to making your or your children's lunches a little more fun to eat.

Saturday, March 15, 2014

Cream Cheese Fruit Dip

Soooo easy...and it is by far the best fruit dip!

1  7 1/2 oz jar of marshmallow fluff or spread
1  250 g block of Philadelphia* cream cheese, softened

Place fluff and cream cheese in medium sized bowl and blend together.  Serve with strawberries, pineapples, grapes or variety of favorite fruit.

* Philadelphia brand I find best.  No name products tend to be watery.

"Our life is frittered away be detail.  Simplify, simplify." 
                                                                 - Henry David Thoreau

Friday, March 14, 2014

Chicken Salad

4 cups cooked chicken cut into medium sized chunks
1/4 cup chopped walnuts, toasted (either in oven or on stove)
1/4 cup mayo
1/4 cup maple syrup
1/4 cup fresh parsley, chopped
1/4 cup green onion
1/2 cup green seedless grapes, cut in half or quartered if grapes are large
1 tablespoon white vinegar
salt and pepper

Whisk together the mayo, maple syrup and vinegar until well blended.  Season with salt and pepper.

In another bowl, combine chicken, parsley, grapes, green onions and walnuts.  Spoon dressing over chicken mixture until well coated.  Toss.

Great for a light lunch, or..... a sandwich!

Thursday, March 13, 2014

Beyond Uncle John: Urban Dictionary - Compiled by Aaron Peckham

Some books are destined for the loo - and you can consider that a compliment.  Only select literature is worthy of the undivided attention of every single member of a household - and their guests.  And only select literature can meet the very particular criteria a bathroom book requires in order for it to be presented with the honor of being perched on the back of the latrine.  The two major prerequisites are:

1. It must have content that is short, sweet and to the point.  No novels allowed - that's gross.

2. It must have educational value (Yes, Archie comics and Calvin and Hobbes are highly educational).

And while not considered an essential, humor is highly desirable.

So why not just take your I-Phone or I-Pad in with you?  One slip of the hand will answer that question.

Books are best.

Check this selection out:

Author: Compiled by Aaron Peckham
Publisher: Andrews McMeel Publishing, LLC

A compilation of the 'hottest slang that defines your world' selected from the popular site

Here are some of my favorites:
  • Mysterectomy - Taking all the suspense out of a movie by revealing spoilers to someone who hasn't seen it.
  • Land clam -  A mass of phlegm expelled from the esophagus onto a surface such as asphalt or concrete.  It is the only nonshelled mollusk know to man. (GROSS!)
  • High School Hero - A guy with a shitty job and no life in his twenties who dwells in how good his life was in high school.
  • Christmas creep - A phenomenon where the Christmas season starts earlier and earlier each year.
  • Entremaneur - Someone who makes a living selling bullshit to the masses.
  • Porch dog - A person who frequently attacks others in speech or writing but who poses no intellectual threat.  This type of person is usually obnoxious and offensive.  Refers to dogs that sit on front porches and bark vigorously and fruitlessly at passersby but pose no physical threat.

Wednesday, March 12, 2014

Homestead Ricotta Pancakes

1 cup flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons light brown sugar
1 cup ricotta (traditional) *
2 eggs
2 tablespoons melted butter
1 1/2 cups milk
Butter, for frying

Preheat frying pan on medium heat (adjust as pancakes are cooking, I use a cast iron pan and temp can be finicky).

Combine flour, baking powder, nutmeg, salt and sugar in a large bowl.

Whisk together ricotta cheese, eggs, milk and butter.  Pour wet ingredients into dry and mix until combined.

Melt about a tablespoon of butter in frying pan, pour about 1/2 cup batter into frying pan.  When bottom is browned nicely, flip and cook until both sides are done.  Make sure pancake is cooked thoroughly.  Repeat until batter is done.

*Want to know the difference between cottage cheese and ricotta?  Check this link out:

Tuesday, March 11, 2014

Worth a Second Look - Evening Strolls

Photo by Jacklyn Waronek

Our bodies have a natural rhythm.

It keeps us healthy and happy.  It's called FAR - food, activity and rest - in that order.

Nowadays, we seem to get it all wrong.  Food, rest, more food, rest and maybe a little activity is more like how we live now.  Stress, jobs and kids can easily take a toll on our desire to have a healthy body and mind. According to Psychology Today and When To Walk? Try After Meals by Mathew J. Edlund M.D., the best time to take a walk is immediately after dinner.

According to Dr. Edlund, studies show that walking after dinner my help prevent diabetes by improving glucose tolerance.

"Because they agree with a trend coming out of recent research—that even brief high glucose levels are bad for you—and can be prevented by rather minimal exercise.

High glucose levels may be bad for arteries, hearts and brains. They may set you up for Alzheimer’s disease plus losing fingers and toes. They may make you ultimately hungrier, bigger, and fatter—and more at risk of tumors.
But they can be stopped—preferentially—by the simple action of walking after meals."

Taking an evening stroll can also help cut back on esophagus reflux, help you lose weight, help you to be social, take in the fresh air and enjoy the outdoors.  It can also help you to be in a better mood because you are spending time in the sunlight.  Also, your dog will love you more if you take him with you - it's a win/win for everyone!

La Passeggiata

The Italian evening stroll occurs between the hours of 5pm and 8pm.  Everyone takes to the streets and it becomes the social event of the day.  They sort of have it right but, taking into consideration Dr. Edlund's advice on when to eat, after La Passeggiata they return home to eat the evening meal;

"Originally, one of the purposes of La Passeggiata was to display the charms of young women who were eligible to be married, and in this process, parents of these girls encouraged them to be flirtatious. They want their daughters to look good, or "fare una bella figure." This could be one of the reasons that generally people change their clothing after working, and put on their finer attire, dressing to impress, for the evening stroll. The goal is, after all, to see and be seen, or "vedere e farsi vedere."

Margie Miklas,

Monday, March 10, 2014

Jam Sandwich Cookies

1 cup butter, softened
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup corn syrup
2 eggs
1 tsp vanilla

3 cups flour
1/2 tsp baking powder
1/2 tsp salt

Favorite jam - raspberry, strawberry, saskatoon or mixed berry.

Cream butter and both sugars well.  Add in corn syrup, eggs, vanilla and beat well.

Mix in flour, baking powder and salt.  Roll out to about 4 mm on lightly floured surface and with a round cookie cutter, cut out about 7 cm circles.

Place bottom circles on cookie sheet and spread jam on cookie - not too close to the edges.  On top circle, cut out center to see jam and place on top of bottom circle with jam spread.  Slightly press outside edges to just stick.

Bake in 350 degree oven for about 8 to 10 minutes.

I save the top layer cut out, bake and sprinkle with icing sugar.

Saturday, March 8, 2014

Island Dream

1 pineapple (reserve wedges for garnish)
1/4 cup lemon juice
1 cup coconut milk
2/3 cup heavy cream
1 cup Malibu coconut rum
1/2 cup superfine sugar
crushed ice

Cut off ends of pineapple and cut away skin. 

Cut away core and chop flesh into medium sized chunks.  Combine with lemon juice and blend (in blender) until smooth.

Add the coconut milk, cream, rum and sugar.  Blend until thoroughly combined.  Adjust sugar to taste.  Pack crushed ice into a glass and pour Island Dream over ice.  Garnish with pineapple wedge and serve immediately.

Wednesday, March 5, 2014

Cream Cheese Lemon Bars

1/2 cup butter, softened
1/3 cup icing sugar
2 tsp vanilla
1 1/2 cup flour
1/4 cup flour
1/2 cup chopped pecans
3 eggs
1 pkg (8 oz) Philadelphia Cream Cheese, softened
2 cups sugar
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice (not bottled - makes a big difference)
Icing sugar for sprinkling
Tin foil to line baking pan

Line 9X13 inch pan with tin foil.  Grease tin foil.

Mix butter, icing sugar and vanilla together in large bowl.  Stir in first amount of flour (1 1/2 cup) and pecans.  Press down firmly in foiled pan.  Bake for 15 minutes.  This will be your bottom crust.

Beat cream cheese and sugar until well blended.  Add 1/4 cup flour and eggs.  Blend well.  Add in lemon zest and juice and mix well.  Pour over baked crust.

Bake for approximately 30 minutes or until center is set.  Cool.  Sprinkle icing sugar over entire cake or one square at a time when completely cooled.

Tuesday, March 4, 2014

Chunky Zucchini Bacon Muffins

This is a real chunky and savory muffin perfect for lunch or a picnic.  Along with fruit and a cup of tea, this muffin is just enough for a satisfying light meal.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh oregano chopped fine
1 tablespoon fresh parsley chopped fine
1 cup cheddar cheese grated

3/4 cup grated zucchini
3 green onions chopped fine
1/2 cup cooked bacon chopped into bits

2 eggs
3/4 cup ricotta cheese
3/4 cup olive oil
1/2 cup buttermilk

Preheat oven to 400 degrees F.

Line muffin pan with paper cups.

Mix together the flour, baking powder, baking soda, salt, pepper, oregano, parsley and half of the cheddar cheese.

In another bowl, whisk together the eggs, ricotta, olive oil and buttermilk.  Fold this mixture into the above flour blend.  Don't over mix.

Fold in zucchini, bacon and green onions.

Spoon the batter into the paper cups and sprinkle rest of cheddar on top.  Bake for 15 to 20 minutes or until tops are browned and inserted toothpicks come out clean.

Serve with butter.

Monday, March 3, 2014

TSK Cookbook Review - The Joy of Keeping a Root Cellar by Jennifer Megyesi

Title: The Joy of Keeping a Root Cellar
Author: Jennifer Megyesi
Photography: Geoff Hansen
Publisher: Skyhorse Publishing 2010

Eating vegetables straight from the garden really does taste different (and better) than eating vegetables bought from a grocery store.

In my opinion, people who strictly eat vegetables that are shipped from California or Mexico may find the taste of homegrown carrots, tomatoes, lettuce and onions almost an oddity at first.  They are so used to the taste of waxes and preservatives that their palates would have to get used to the flavor of real fresh food from a garden.
But it's worth it.

Whether you grow your own fruits and vegetables, or purchase them from a local farmer, preserving the local harvest is well worth the time and effort it takes to can, freeze, smoke or dry it.

The Joy of Keeping a Root Cellar by Jennifer Megyesi is an excellent guide to preserving almost any fruit, vegetable or meat.  It is clear, concise and informative and the photography is excellent.  The pictures allow your imagination to take you right into an underground root cellar.  You can almost smell the dirt.

There are a number of recipes (See Pickled Eggs below), informative sidebars (I like the one on Corn Types) and Comprehensive Tables.  Table 2 on Root Cellar crops tells you what to plant, when to plant and when to harvest along with the recommended storage temperature, humidity and time.  If you like to can fruits and vegetables Table 3 tells you How Much Fresh Food Will Yield When Canned.

You don't have to have, or even want a root cellar to benefit from the information in this book.  The recipes and harvesting tips are worth the read.

Sunday, March 2, 2014

Pickled Eggs

I have never tried pickling eggs before.  Heck, I don't remember even having tried eating them.  Even with spending so much time on my grandparent's farms as a child, I don't remember even seeing them on the pantry shelves.  So every time I think about pickled eggs, unfortunately, I think about the filthy wagon driver, who assisted Lieutenant Dunbar (Kevin Costner) to his new post (Fort Sedgewick) out on the wild American frontier, who ate them in an even filthier manner.  But I like eggs and I like most everything pickled.  So I thought it was about time I tried them.

I found and followed a recipe from the excellent book The Joy of Keeping a Root Cellar by Jennifer Megyesi.

Because it was the first time, I made only one jar to keep in the refrigerator.  In three weeks time, I will know if I like pickled eggs and would want to fill my pantry with them.
Check back in three weeks.

Here is Jennifer's complete recipe:

  Place in each wide mouthed quart glass canning jar:
  • Hard-boiled eggs (8-12, depending upon size, leaving 1/2 inch headspace)
  • 2 whole, peeled cloves garlic
  • 2 whole red peppers
  • 1 teaspoon mixed dried herbs, like basil, dill, rosemary, or oregano
  • 1 teaspoon black peppercorns
Pour into sterilized jars to 1/2 inch headspace the following mixture that has been heated to near boiling:
  • 4 cups white vinegar
  • 3 cups water (nonchlorinated)
  • 1 teaspoon mild curry powder (I left this out)
  • 1/2 cup kosher salt
 Seal the hot jars with metal lids and rings and place them in a boiling waer bath.  Process the jars for 15 minutes; remove and let them cool.  Check the seals to see that they're closed; unsealed jars can safely be kept in the refrigerator.

Let the eggs steep in the brine for at least 3 weeks before eating.
Makes 4 quarts.
They'll keep for up to 3 months in the refrigerator, and you can easily seal the jars for keeping in the pantry for up to a year.