On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
> A petite filet mignon, pan seared (medium rare) in a small cast iron
> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
> are boiled new potatoes tossed with butter, S&P and chopped parsley.
> Steamed fordhook lima beans.
>
> What's on your menu?
>
> Jill

Fella at work keeps chickens and brings in eggs. I bought a dozen
and tried a couple, scrambled. I have to say, they didn't seem to
be much better than the Eggland's Best that we buy and the grocery
store. They might have been a wee bit cheaper, but I can't recall
what the grocery store eggs cost.

However, my husband has been having terrible luck lately soft-boiling
those grocery store eggs. He almost always has one explode when he
puts it in the water. We don't know if it's because those shells
are so thin, or because they're manhandled by the stockboys at the
store, or perhaps a combination of both. The acid test for my
co-worker's eggs will be when he tries soft-boiling a couple.

Cindy Hamilton