I have no idea what I'm doing.
Keep our roads bootiful
Mini Scotch Eggs
I got a carton of cute little quail eggs and decided to make scotch eggs with them.
I softboiled them so the yolks would be nice and runny, then I wrapped them in sausage and rolled them in ground up corn chex cereal for gluten free breadcrumbs!
Here’s the before/after transformation into deep fried goodness.
The recipe is very simple:
15 quail eggs (or however many comes in a carton you can find)
1 pound or so sausage (I used a tube of Jimmy Dean pork sausage)
2 cups or so Corn Chex cereal, ground into fine crumbs
1 chicken egg
Oil for frying
—- Prepare a bowl of ice water and bring a pot of water to a rolling boil, then add in the quail eggs and let them cook for about 2 minutes for soft-boiled (if you want hard-boiled, maybe a minute or so longer). Take the eggs out and immediately set them in the ice water.
- While the eggs are cooling down, beat the chicken egg in a small bowl, and get the chex crumbs ready and set them in a dish or wide bowl.
- Peel the eggs very carefully and admire the pretty blue shells! Once they’re all peeled, get all your components ready: Sausage, beaten egg, crumbs, and a plate to set the eggs on.
- Take a wad of sausage and make a thin, flat disk. Plunk an egg in the middle and fold the sausage up around it and roll it a bit so the egg is evenly covered in sausage. Do up all the eggs like this.
- Once all your eggs are cloaked in meat, take one and roll it around in the beaten egg, then roll it around in the crumbs - then the egg again and the crumbs again. Roll ‘em all up like that and set them on the plate.
- Get some paper towel ready to set the fried eggs on, and start heating your oil in a pot. Have it deep enough to cover one of the eggs, and heat it to 350 F (180 C). I had to fiddle constantly with the heat to keep it at the right temperature, and they fry rather quick, so make sure you wont be interrupted.
- I fried two to three at a time for about 3 minutes, adding 30 seconds or so for larger ones. Make sure your oil stays around 350 F (180 C) while you’re frying, and once they’re done set the fried eggs on the paper towel to drain. Let them cool and then enjoy!
Pasta e Ceci
Made pasta with chickpeas for dinner tonight. I use this recipe and fiddle with it a bit based on what I have/what I’m lazy enough for. I used a gluten free fusilli (I get the Pasta Si brand, the tastiest to me so far of what I’ve tried) and tomato sauce instead of chopped tomatoes. If you do use gluten free pasta, it just takes a bit longer to cook and absorbs a lot more water so just add time and liquid as needed.
It’s creamy and comforting, filling but not very heavy.
I feel bad, so have some flowers.
Daylily, asiatic lily, and brown-eyed susans all from my backyard
Baked zucchini chips!
Cuttin up zucchini for oven-baked chips
Giant zucchini from my garden! (With an average grocery store banana for scale)
Peach and blueberry pie for BBQ tomorrow!
WHOOPS my hand slipped
Playing wits and wagers with my buddies~
what would YOU do with roughly a quarter of a memory foam pillow?
Like it says, I’ve got a hunk-a-chunk-a squishy fluff and I’m trying to decide what to do with it. I’m thinking of cutting a whole bunch of little squishy charms out of it - things like thick bread slices, maybe a spongy jellyfish.. what would you make or want to have? Any suggestions?
(I dunno how to do gifs, sorry. but it’s here)