Quail Egg Omelet

On Sunday I posted a photo of the quail eggs that I brought home from a recent barter.

They are so tiny and so beautiful. Each quail has its own distinct patter on the eggs that she lays – like a fingerprint. That is amazing, isn’t it?! Imagine my surprise when I started cracking them open and found some that were colored inside – a beautiful range of light blue/aqua. Nature is amazing!

Quail eggs

I had no idea how many quail eggs made an omelet, so my plan was to just keep adding eggs until it looked like the amount of two chicken eggs. Well, I got a little carried away. The first omelet had 18 eggs in it. That was just too many.

Quail egg Omelet

We are eating a lot of things out of the garden right now. Peppers from the garden, along with beautiful onions from my neighbor, and local mushrooms from Kitchen Pride.

As I think back to the barter and all the wonderful things that I come home with, I smile when I think of the variety of eggs: Quail, Chicken, Duck, Turkey. All the eggs are beautiful.

What kind of eggs are in your refrigerator?

Sincerely, Emily

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Sunday Photo: Quail Eggs

Quail Eggs! So small. So beautiful.

Quail eggs

Sincerely, Emily

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Continuing on with E…

Last week I struggled with finding photos for D. I could think of a lot of “D” things, just didn’t have photos of them…

This week was a bit easier. Elder has been on my mind because I started working (with a friend) on a presentation for Herb of the Year on Elder for the local Herb Society back in September of 2012. So that “E” came easy to me and as I go through past photos, so good “E” photos popped out.

ExperimentsThis experiment did not go so well. I will post about it on Friday over at Sincerely, Emily.

Egg and eggplant sandwich (now I am hungry – they were so good!) I many of these from breakfast when the eggplant were growing in the garden.What kind of “E” things come to mind for you?

Sincerely, Emily

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Savoring the Bounty

We welcomed a special guest a few weeks ago for a long weekend of fun and tasty food. I took advantage of the company to make some french toast topped with freshly canned plum jam.

I don’t follow a recipe for my french toast, so i won’t bore you with my notes. Needless to say that local milk, eggs and bread all come together for some fabulous eating!

Do you have brunch plans for this weekend?

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