Getting in Touch with Your ‘Inner Chicken’

eggs-press yourself

Who wouldn’t like a little fun in their lunchbox?  Or bento box?  These cute egg molds are from Japan made by Kotobuki I purchased through Amazon.  There aren’t any instructions that come with the molds and the packaging is in Japanese so I had to do a little research.  Once you’ve boiled your eggs, you peel them under cold water right away and gently squish them into each shape, snapping it shut.  You can then place them in cold water that has been colored with food dye giving the egg a kind of tie-dye effect.  This might be a little creepy for little ones.

groovy!

I used green because that’s all I had.  It looks a bit like mold, I think.  Next time maybe I’ll go for purple or another color that is more appeeeeeling – get it?  Ok, painful I know.  I’ll get a vote on this very important topic when the grand kids arrive.

Ballymaloe Week 2 & 3

Time has again flown by here and I have made little progress in organizing some recipes from our experiences at school.  My opportunities to connect to the internet have been seriously hampered, however I’m optimistic and will post something well worth cooking a la Darina Allen soon – promise.  Until then, with much head banging, labeling to no avail, crashing, intermittent connectivity I bring you a seriously random selection of week 2 and 3 at Ballymaloe.  Sláinte!!

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Whew at Ballymaloe!

It has been a whirl wind lately.  I finally made it to Ballymaloe Cooking School in Ireland!  Last time I tried to make it over for their 3 month course a volcano erupted in Iceland – that little devil Eyjafjallajökull – yes, it is now a curse word in many parts of the world.  I made a pact with myself that I would faithfully update my blog and emails daily, but have failed miserably. Unfortunately there’s no internet in my cottage and we’ve been going flat out at the school.  We have survived the first hectic week which has been packed with information from short pastry making to fire safety.  I hope to get a little more organized and include some of the amazingly delicious recipes soon, but for now a very brief glimpse of arriving, learning and cooking:

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