Before we get to
the subject of this newsletter, just to let you know that I now have an
eBiz section on my website. I have become very interested in home internet
business and ways and means to market products, so
click here and come take a look, if this subject interests you, join
the mailing list! Try out some of the affiliate schemes that I have
registered with and earn some extra spending money!
I cannot believe
that I have not featured recipes with eggs yet. Although I have to cut
down now due to cholesterol, I still love eggs for breakfast. Fried, sunny
side up, scrambled, poached, boiled and omelet, they are all great! While
on vacation last week I had a sudden craving for an omelet but had to
settle for scrambled as I couldn't find a place that served omelette.
Scrambled is just fine, I take a slice of toast, cover it with marmalade
and put the scrambled egg on top, yummy!!!
Does anyone perhaps
have camping/outdoors egg recipes for me? I am sure there are some great recipes
out there, please
email me if you have any.
Still on the
subject of eggs, I found the article below very interesting.
Eggs have been part of man's diet from earliest times. Wild birds' eggs
were no doubt a source of sustenance for primitive man, as they are today
for the last remaining hunter-gatherers. As early as 2500 B.C., however,
the domestication of fowl began to ensure a more predictable egg supply,
and since that time the domestic hen has been carried to every corner of
Chickens are naturally prolific layers. Selective breeding has helped to
increase their individual output to 200 or more eggs a year (a goose, by
contrast, lays only 15 to 30 eggs a year). Output has been boosted further
by the battery -- or mass-production -- farming methods that were
developed in the United States during the 1920s.
Search my website,
type in any key word and if that word is on my site you will see it in
the results, search for recipes, ingredients, place names etc
Quality is determined by checking the shell for shape, cleanliness and
smoothness, and then examining its contents through the shell with the aid
of lighted, automated racks. The interior quality is judged by the
thickness of the white, the compactness of the yolk and the amount of air
in the egg. In a newly laid egg, the white is surrounded by a pair of
membranes that cling to each other and the shell. As the egg ages, carbon
dioxide and water evaporate through the shell pores; at the same time, air
is absorbed, producing a visible pocket between the membranes at the egg's
The best, freshest eggs with the firmest yolks and smallest air pockets
are graded AA; slightly older eggs are graded A. Grade B eggs, only rarely
available to the consumer, have thin whites and enlarged yolks and
sometimes stained shells. Except for these, shell color is unrelated to
quality; it is determined by the breed of hen that laid the egg. Brown or
white specks on shells are the harmless result of uneven pigmentation or
water molecules trapped in the pores.
Once sized, graded and packed, eggs generally reach the supermarket within
four or five days. The grading date appears on the carton as a number:
048, for example, means the eggs were graded on February 17, the 48th day
of the year.
While most eggs are produced by intensive methods, some commercially
raised free-range eggs which come from hens having continuous daytime
access to open-air runs are available in health-food stores. It is still
possible, however, to buy eggs from farms where the hens live, roam and
feed freely on wheat, corn and whatever they pick up in the barnyard,
rather than on specifically formulated animal protein feed. These are
often available in farmers' markets.
In Europe, these are available all year, but mainly in spring and summer
laying seasons. Because of their size (they tend to be a little larger
than hens' eggs) and rich flavor, they are particularly suitable for
These eggs are available from late March and are very popular with
enthusiasts who like to blow and color eggs for the Easter table, as they
are about twice the size of hens' eggs. Geese are farmyard animals and
likely to lay their eggs in all kinds of places without any regard for
hygiene. Because of this, goose eggs should be thoroughly cooked and are
particularly good in baking.
Once a hard-to-find delicacy and quite expensive, these attractive, small,
dark-speckled eggs are now quite common because of the increase in quail
farming. Often eaten soft- or hard-boiled, they are extremely difficult to
shell when still warm, so allow plenty of time for this if serving them at
a dinner party.
Quail eggs make perfect cocktail snacks or starters, such as tiny
individual Eggs Benedict, miniature omelets, poached quail eggs in small
pastry cases and soft-boiled quail eggs arranged on salad greens.
As researched by Georgeanne Brennan in her lovely book, Holiday Eggs,
legend and superstition have historically surrounded eggs. Lacquered eggs
were given as springtime gifts in ancient China, while in pagan England,
red eggs were said to honor Thor, and those painted yellow honored the
goddess of light. All eggshells had to be burned and thoroughly destroyed,
because witches, who were unable to cross water, could use even a tiny
piece of shell as a boat. Ancient Greek and Roman cultures also valued
eggs, which were exchanged between friends as gifts and even buried in
tombs. The Jewish Passover seder includes hard-boiled eggs to dip into
salted water, the eggs symbolizing rebirth, the salted water representing
bitter tears. With the advent of Christianity, the egg became the symbol
of the Resurrection of Christ, and in many cultures, traditional decorated
eggs associated with spring became linked to Easter.
Ukrainian eggs, also called pysanky, are among the most elaborate of the
decorated eggs and versions of them are made throughout Eastern Europe.
Hollowed-out shells of raw eggs are traditionally decorated by means of a
wax-resistant technique, like that of batik, to create complex,
multicolored designs covering the entire egg. Adorned with symbols of the
earth, such as wheat for a good harvest or chickens for fertility, and
religious or geometric floral designs, Ukrainian eggs are small pieces of
In the United States, children are equipped with baskets and sent out on
Easter egg hunts to find the colorful dyed or painted eggs hidden for them
by the Easter Bunny. The tradition of dyeing eggs for Easter is said to
have come to the United States with early German immigrants. Danish
children roll dyed eggs down hills to see whose egg can make it down
without breaking, and the winner takes all the eggs. Introduced to the
White House in the early 1800s by Dolly Madison, egg rolling on the White
House lawn is still an Easter tradition.
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Food and Diet -
Q and A
Q: I've heard
that cardiovascular exercise can prolong life. Is this true?
A: Your heart is only good for so many beats, and that's it... don't waste
them on exercise. Everything wears out eventually. Speeding up your heart
will not make you live longer; that's like saying you can extend the life
of your car by driving it faster. Want to live longer? Take a nap.
Q: Should I cut down on meat and eat more fruits and
A: You must grasp logistical efficiencies. What does a cow eat? Hay and
corn. And what are these? Vegetables. So a steak is nothing more than an
efficient mechanism of delivering vegetables to your system. Need grain?
Eat chicken. Beef is also a good source of field grass (green leafy
vegetable). And a pork chop can give you 100% of your recommended daily
allowance of vegetable products.
Q: Should I reduce my alcohol intake?
A: No, not at all. Wine is made from fruit. Brandy is distilled wine, that
means they take the water out of the fruity bit so you get even more of
the goodness that way. Beer is also made out of grain. Bottoms up!
Q: How can I calculate my body/fat ratio?
A: Well, if you have a body and you have body fat, your ratio is one to
one. If you have two bodies, your ratio is two to one, etc.
Q: What are some of the advantages of participating
in a regular exercise program?
A: Can't think of a single one, sorry. My philosophy is: No Pain... Good!
Q: Aren't fried foods bad for you?
A: YOU'RE NOT LISTENING!!!. Foods are fried these days in vegetable oil.In
fact, they're permeated in it. How could getting more vegetables be bad
Q: Will sit-ups help prevent me from getting a
little soft around the middle?
A: Definitely not! When you exercise a muscle, it gets bigger. You should
only be doing sit-ups if you want a bigger stomach.
Q: Is chocolate bad for me?
A: Are you crazy? HELLO... Cocoa beans ... another vegetable!!! It's the
best feel-good food around!
Q: Is swimming good for your figure?
A: If swimming is good for your figure, explain whales to me.
Q: Is getting in-shape important for my lifestyle?
A: Hey! 'Round' is a shape!
Well, I hope this has cleared up any misconceptions you may have had about
food and diets!
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Herb Section - African Marigold
Marigolds are very easy to grow, and give a lovely orange and
yellow glow to a garden. Despite their name, they are indigenous
to Mexico, and the Aztecs used them for medicinal and culinary
purposes many years ago.
They deter certain insects and worms, so are very good to plant in
your garden, and are very rewarding.
Marigolds like sunny positions, and average well-drained soil, but
they are not very fussy.
They grow from seeds planted in August, and grow well in
Flowers and leaves can be used all through summer. The more you
pick, the more they grow.
Marigolds make a lovely edging for your vegetable garden because
of their insect repellent properties.
It is said that marigolds planted in between your rows of
tomatoes, will increase their yield.
Chickens fed with a few marigold leaves and flowers will produce a
good colour egg yolk, but you must be very careful not to feed too
much, as it may upset their digestion.
Dried marigold flowers are a good insect repellent, and may be
added to potpourris and insect repellent sachets
Crushed marigold petals are used by several African tribes to
clear up pimples
Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country.
If you collect fridge magnets, I will gladly swop with you!
me and we can make arrangements. Thanx a lot!
My website is interactive, there are a few
pages you can contribute to:
Elephant Stew -
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Some
interesting stuff here
Discussion Forum - Add to a current discussion or start a new thread.
Why not post a message on the
Discussion Forum. The topic can be food, wildlife, travel or
photography related, or anything else of interest. Let's see if we can
get some interesting discussions going
2ml Vanilla or 5ml Brandy or Sherry
250ml Hot or Cold Milk
1. Beat egg, sugar and vanilla, brandy or sherry thoroughly together
2. Add the milk and beat until frothy
3. Pour into a glass and serve immediately
Fluffy Egg Flip :- As above, but separate the egg white and yolk. Beat the
egg whites until stiff and gradually fold into the egg yolk and milk mixture
Fruity Egg Flip :- As above, but substitute the milk with orange or
375ml Cooked, Chopped Spinach
Salt & Pepper
4 Eggs, Poached and kept Hot
4 Slices Gruyere or Emmenthal Cheese
4 Black Olives to Garnish (optional)
1. Combine spinach, cream, salt & pepper and put into 4 ramekin dishes
2. Arrange 1 poached egg on each ramekin of spinach puree
3. Place a slice of cheese on each egg
4. Melt cheese under a hot grill until golden
5. Garnish with olives and serve with fresh toast
NEW ORLEAN EGGS
3 Tomatoes, Peeled, Seeded & Chopped
1 Green Pepper, Cored, Seeded & Chopped
1 Onion, Chopped
2 Sticks Celery, Chopped
45ml Tomato Paste
1ml Black Pepper
1 Bay Leaf
250ml Fresh Breadcrumbs
125ml Grated Cheddar Cheese
1. Combine all the ingredients, except breadcrumbs, eggs and cheese, in a
2. Simmer for 10 minutes, stirring occasionally
3. Remove the bay leaf and stir in the breadcrumbs
4. Place the mixture in a shallow ovenproof dish
5. Make 4 depressions on the surface and break an egg into each
6. Sprinkle with grated cheese, and bake at 180°C for 15 - 20 minutes or
until eggs are firm and cheese has melted
6 Slices Day-old Bread, Crusts Removed
1. Beat eggs, salt & milk together
2. Cut bread into triangles of strips
3. Heat a little butter in a frying pan
4. Dip bread, a few pieces at a time, into the egg mixture, and fry until
golden brown on both sides
5. Add more butter to the pan as needed
6. Serve piping hot with golden syrup or grilled bacon
Pain Perdu :- As above, but use 1/2 milk and 1/2 cream and flavour with a
dash of vanilla. Serve with stewed fruit for breakfast
Spanish Toast :- As above, but substitute 125ml sweet sherry for the milk.
Serve dusted with icing sugar and ground cinnamon for those with a sweet
tooth at breakfast time
Orange French Toast :- As above, but substitute orange juice for the milk.
Serve sprinkled with a mixture of sugar and orange rind
250ml Cake Flour
30ml Oil or Dripping
1. Sift flour and salt into a bowl, add egg and milk, and mix to a smooth
2. Set aside for 30 minutes
3. Fry sausages in oil for 5 minutes until browned all over
4. Place sausages in an ovenproof dish and pour the batter over
5. Bake in a hot oven 200°C for 30 minutes
3 Eggs, preferably at room temperature
1. Break eggs into a bowl, add water and beat lightly to combine whites and
2. Do not overbeat, as this makes your omelette tough
3. Add salt, and a grinding of black pepper
4. Melt half the butter in a pan, and pour in the egg mixture
5. Leave for 10 - 15 seconds until eggs start to set on the bottom
6. Using a fork or spatula, pull mixture into the centre allowing the runny
mixture to run to the outside
7. Do this until the eggs have set underneath but still quite moist on top
8. Spoon in desired filling
9. Tilt the pan, and flip 1/3 of the omelette towards the centre
10. Turn over again so that the omelette is folded into three
11. Roll out onto heated plate and smear the rest of the butter over the
omelette to give it a nice glazed finish
12. Serve at once, do not keep warm but rather serve individually, as each
one takes 2 minutes only
Asparagus Omelette :- Canned asparagus salad pieces
Mushroom Omelette :- Slice and lightly cook 4 - 5 button mushrooms
Fine Herbes Omelette :- Parsley, chervil, tarragon and chives. Add 2 or 3 of
these, finely chopped to the egg mixture before cooking
Onion Omelette :- Sauté 1 slices onion until soft and transparent
Cheese Omelette :- 125ml Grated gruyere, emmenthal or cheddar cheese per
Bacon & Mushroom Omelette :- Fry 1 rasher of bacon and 2 - 3 mushrooms per
Tomato Omelette :- 2 Tomatoes, peeled, seeded and coarsely chopped sautéed
with 2 slices of onions