Pancake Tuesday

Well all you Christian folks out there are probably gorging yourselves right now in honor of 

Fat Tuesday.  

I hope you find the baby too if you're into that.  

Anyways I'd like to share a little cultural difference with you today.  

In England, Fat Tuesday is more commonly known as Pancake Tuesday, 

and also known as "Shrove" Tuesday.

Who knows wtf a shrove is?

Anyone?

Me either - so I dictionaried it.

 shrove

n shrove [ʃrouv]

the first day of Shrovetide.

Right....  Shrovetide.  

That clears it up.  

Sometimes I wonder if they actually are speaking English in England.

But thats besides the point, what I really wanted to address is this...

Pancake vs. Crepe

In England, they seem unable to distinguish between pancakes and crepes.

Usually using the term "pancake" to mean either crepes OR pancakes.

So I just wanted to clarify...

This is a pancake...

And this is a crepe...

(forgive the crap photo this was taken when I started my blog...)

OK, glad I have gotten that off my chest.

British people spend all of "Pancake" Tuesday

talking about eating pancakes, but they're actually eating crepes.

Come on England, let's learn the difference.

Anyways, are you giving anything up for Lent?

I'm giving up cheeeeeese!

But I might make a little exception next week when 

my parents and my sister come to visit!

I'm currently working on planning the best itinerary for splitting their time between London and Sheffield for their first ever UK visit.  

I am really excited to show them where I have been living.

Now I'm just trying to think of good Dad friendly activities,

the poor man always ends up shaking his head

 while he sees his credit card bill blow up in front of his face.

Any suggestions?

Vegan Blueberry Pancake Monster

Lately I've been more seriously dabbling in a bit of veganism.  

I feel like all the junk food I eat is based around animal products, 

so in order to get healthier I thought why not purchase a few vegan cook books.

The real problem with this is Nick is pretty much anti-vegan.  

I think it is a dude thing.  

So usually I pick the most unhealthy vegan man friendly recipe 

from the cook book AND then we end up de -veganizing it.

The other weekend for example, I made pancakes from Veganomicon and used

butter to grease the pan.

Vegan Fail. 

Now, I think I still need to try more recipes from this cookbook to give it a fair review,

 but so far I am finding learning to veganize food challenging.  

Like when I made these blueberry pancakes the other day.

This was the runniest pancake batter I've ever seen,

 spread thin like a crepe if you ask me...

Then it turned into this green little blobby pancake monster... 

that just so happened to match my nail polish.

But after a few more tries I was able to get it to come out like this...

And I have to say, even though it is messy, 

and not the most attractive blueberry pancake ever, 

it was certainly scrum-diddily-umptious.  

Blueberry Corn Pancakes from Veganomicon  

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1 1/4 cup plain soy milk 
• 1/3 cup water
• 1 teaspoon vanilla - I subbed this for almond extract because we were out of vanilla, and it gave them a lovely marzipan flavor.
• 2 tablespoons pure maple syrup
• 2 teaspoons lemon zest
• 1 cup fresh blueberries (we used frozen, just microwaved them before adding them to the batter)

In a large bowl sift together dry ingredients.  Mix together wet ingredients in another bowl, then add wet to dry - being careful not to over mix and gently folding in the blueberries.  

The instructions say to use a quarter of a cup of batter and cook over medium high heat, but I found it was best to just make one big pan sized pancake and fold it up like a crepe.  

Have you guys tried any vegan cooking?  

What were your results?

Breakfast at Tiffany's Tuesdays : Eliot's Breakfast Parsnips

Those of you who've read this blog for awhile know that we get our vegetables delivered from an organic vegetable delivery scheme called Riverford.

This ensures our vegetables are seasonal, fresh and mostly local.  

It also means, that we have less choice than we would if we went to the supermarket.  

And sometimes, we get things that we would NEVER purchase on our own.

Enter the parsnip.  

In my opinion, one of the lowliest of root vegetables, 

but oh so common in our vegetable box over the winter.

I was REALLY struggling to cook these little buggers -

in fact, more than once this winter I left them to rot.  

Forgive me for being so wasteful.

But finally, I have found a solution for my parsnip problem....

Eliot's Breakfast Parsnips

from Vegetarian Cooking for Everyone 

(yet again - I LOVE this book)

Ingredients

• 3 tablespoons unsalted butter
• 1 pound parsnips - peeled and sliced into thin rounds
• 1/2 cup toasted chopped walnuts or pecans
• warm maple syrup to serve.

Melt butter over medium heat.  Add the parsnips and a pinch of salt.  Cook stirring frequently until the parsnips are carmelized and golden.  Serve with nuts and maple syrup.  

Hands down the best parsnips of my life.  

We Love Guests

On Sunday I cleaned our little house up and down in anticipation of 

a very special guest's arrival...

And I made these delicious Lemon Curd Muffins because I am the perfect hostess.

(They were pretty much excellence in muffin form -

slightly sweet, oozing lemony goodness, and just tart enough)

Anyways, as I was taking these little beauties out of the oven we received...

 a knock upon the door.  

And this razzle dazzle sparkly Australian girl showed up and graced me with her effervescent presence.

She brought her boy friend too.

And we went to a little British pub for dinner.

They were only meant to stay the night, and leave in the morning 

for a quick stop over in York before heading up to Edinburgh, Scotland.

But I hadn't seen her face in 3 years and one night was not enough for me.

So I invited myself to York with them for the day.

I hope they didn't mind.

I cherished every minute of my 3rd wheeling!!

In case you're counting, these were our fabulous 3rd and 4th Aussie guests since October.

And no, we're not running an Australian only hotel.

Yes, I would like some red, white, and blue (of the USA variety) in our house.  

But OH how much do I L.O.V.E. all of our guests?!?

Thanks for visiting Temae and Jack!  

The Best Pancakes I Have Ever Tasted. Period.

I'm so sorry, friends.  

I know it is absolutely horrible of me to post this,

 what with your New Year's Resolutions still going strong and all.

But, I wonder if it would be just as horrible of me to NOT post this.  

Because seriously, these were the best. pancakes. of. my. life.  

Nick and I keep staying up late and sleeping in, since he is STILL off work.

(Is it bad that I want him to go back now?  

His priority for the past two weeks has been to do absolutely nothing) 

Anyways for some reason this schedule justifies making pancakes, no?  

Cottage Cheese (Yes, I know - weird... but trust me) and Nutmeg Pancakes 

Ingredients

• 2 eggs, seperated
• 1 cup buttermilk
• 1 cup cottage cheese
• 4 tablespoons melted butter
• 1 tsp vanilla
• 1/2 tsp grated nutmeg
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup flour
• Butter for the pan

Whisk 2 egg yolks and cup of buttermilk together in a bowl.  Add cottage cheese, melted butter, and vanilla.  Add the dry ingredients and whisk it all together.  Beat the egg whites until they form soft peaks, and fold them into the batter.

Heat pan over medium high heat and melt a little butter into the pan.  These do have a slight tendency to stick, but pretty much function as regular pancakes for all other purposes.  So just take advantage of this as an excuse to add more butter to the pan between batches, and you should be A-Okay!  

Serve with a little cherry or raspberry jam and a dollop of sour cream.

You'll be sold.

I'm never making pancakes the old way again.

These were moister and more delicious than you could imagine.

I really am sorry for sharing, honestly...

 but this is a pancake recipe you need in your breakfast arsenal.  

I hope I didn't put you off your resolutions too much.  

Happy Friday!

Breakfast at Tiffany's Tuesdays : Pumpkin Pie

With Thanksgiving just around the corner I am sure you are making lots of pumpkin inspired desserts!  Yum!  But what to do when you bust open a can of pumpkin and the recipe only requires a cup's worth and you have a bunch left over???

Well friends, I got the answer for you!  It's Pumpkin Pie Oatmeal... 

and it's as easy as PIE. Go figure.

Get yourself a bowl and just throw some oatmeal, your leftover pumpkin puree, a spoonful of brown sugar, a shake of cinnamon and a pinch of salt.  Cover with just enough boiling water, and mix.

Maybe throw in some extra pumpkin seeds for a little crunch if you feel so inclined.  I'm such a pumpkin lover so you know I think it's delish.  I am loving the versatility of oatmeal these days.  I feel like my day is so much better when I have a good hearty breakfast.  It just starts everything out right. 

Are you breakfast eaters or breakfast skippers?

Double Birthday Madness

Yesterday was Heidi AND Nick's Birthday!  

Woo hooo double birthday fabulosity!  

I tried to make it Nick's best birthday ever.  

I'm pretty sure his ideal wife is an all singing, all dancing type of domestic/career goddess who gets up in the morning before him, runs him a bubble bath, cooks him breakfast and sends him out the door with a kiss.  Then this woman goes to work making lots of $£$£$£ but not more than him, and manages to cook him dinner and keep an impeccable house at the same time.  

She also irons his shirts.  

Clearly, this is NOT me.  But hey, for one day I can try right...?

At 7:00 am the alarm went off and I jumped out of bed to put these in the oven...

Pumpkin cinnamon buns... mmmm....

While they were cooking I whipped up some icing AND ran him a bubble bath 

(perfect japanese housewife - no?  fyi our current house does NOT have a shower)

After we had breakfast he put on a well ironed shirt and headed out the door with this... 

A pretty sloppy looking Carrot Cake,
and I'll never know if it tasted any good since his colleagues ate it all, 

but considering the fact there is 1.5 pounds of powdered sugar and 2 packs of cream cheese in the icing alone - I'm guessing it tasted alright....

After he went out to work I decorated the house and wrapped his present. 

 Unfortunately, at noon I got a call from the restaurant I was trying to make reservations at to let me know there was no room at the inn.  

boo.  

Massive wife fail.  

We did go out to eat but the food was wack.  

Hello restaurants of Sheffield - why do you all suck?

I thought I'd finally managed to get him a present he'd actually like that was a complete surprise...

but when I gave it to him, he held it for a minute and asked if I got him a tent.

Yes that would be it. 

Do you think that counts as a surprise?  

Because getting him a surprise bday present that he likes is on my bucket list -

 and I don't know if I succeeded or not.

This picture makes me laugh...

Oh there we go Doodle, now you can see!  

She's not allowed on the couch because she is always dirty and couches aren't washable like sheets are, 

but she is convinced that she should be allowed on the couch, 

and we didn't have the heart to kick her off / miss the photo opp.  

Besides, it was her first birthday afterall!

Sideways puppy kisses!

I love this little dog sooo much.  

And I love him too.

Even if we do take the most god awful selfies together... 

Those cinnamon buns appear to have been stuck straight to my chin.

Oh well, enjoy my doobler, internet. 

If only Heidi had a keen eye for photography and opposing thumbs - 

I swear were really not that unattractive of a couple.

Well that's all folks.  

I know I skimped on Heidi in favor of Nick, 

but truth be told she didn't actually know it was her birthday.  

I plan on fixing her up some pupcakes on Monday though.  

I hope you have a fabulous weekend!  

We're off to a wedding tomorrow morning which is sure to be fun!

Breakfast at Tiffany's Tuesdays : Orange Juice in My Oatmeal

Yes that's right, Breakfast at Tiffany's Tuesdays is back and better than ever!  And I have a fantastic recipe for you today... I was inspired to make this while watching River Cottage, and I am hooked.  I don't think orange juice oatmeal is the technical term for it, but that's what I'm calling it.  It's pretty forgiving and you can tailor it to your own liking, but here is my favorite way to eat it.

Ingredients

• 3/4 cup oatmeal
• 1/2 cup orange juice - give or take
• 1 apple, grated
• 2 dried dates
• 2 dried figs
• 1 spoonful of toasted almonds
• 1 Total with Honey

Mix grated apple with oatmeal and orange juice, so the consistency looks something like this...

At this point it's best if you leave it to sit for awhile, so I usually go take a shower and get ready while the oatmeal is soaking up the OJ.  You can even make it overnight and leave it in the fridge for the morning, but Lord knows I'm never that well prepared....

Next take it out of the fridge and sprinkle with nuts and dried fruit.  Then top with yogurt and drizzle with honey. 

 I liked how convenient the Total Greek Yogurt with Honey was for making this -the prepackaged portions mean I can't get too heavy handed with the honey, which my chubby little self has the tendency to do.

The best part about this breakfast is it's not only delicious, but the combination of oatmeal, fruit, nuts, and yogurt gives you the protein and fiber combination you need to feel full until lunch time.  And for those of you that are vegan, it tastes equally good without the yogurt and honey, but in my experience it doesn't keep me feeling as satisfied for as long.  I know this recipe may sound a little funny, but I think you'll love it!  Go on - give it a try!

ps.  Thanks to the nice people at Total for supplying me with this delicious creamy Greek yogurt!  I have so much of it I'm sure it will turn up in recipes later on in the week..

Breakfast at Tiffany's Tuesdays : Like a Drink of Cherry Cola

Ok I know it's Wednesday, but I made this yesterday so it still counts.  I was going to post it last night, but I started my work experience yesterday and the country bus I must take to get there only runs once an hour.  Meaning I spent an hour of my life twiddling my thumbs at the station and didn't get home till 11:30.  Oh big old American SUV how I miss you!!!

Here is my healthy and delicious breakfast smoothie.  It made me sing that drinkacherrycola savage garden song all morning.  Kind of annoying but worth it.  Hope you like it.

Ingredients

• 1 banana
• 1 cup frozen cherries
• 1/2 - 1 cup soy milk (depending on whether you want it more icecreamy or smoothie-ish)

Blend away my friends!  

Ps.....

Breakfast at Tiffany's Tuesdays

Breakfast is one of my favorite meals of the day.  I am one of those people who must eat it, or else I will be a Cranky McCrankenpants.  I usually stick to the basics, you know cereal, eggs, that kind of thing.  But one of my life goals is to cook great breakfasts for the husband.  I noticed whenever I do this, I make things that are delicious, but seriously fattening.  Pure maple syrup on top of whole milk pancakes or nutella filled crepes, anyone?  Yeah....

So I am instating a new feature of Kelly Leigh Get's Busy - Breakfast at Tiffany's Tuesdays.  On Tuesdays from now until I get bored of this feature, I will post my attempts at delicious, healthy breakfast recipes - fit for a sleek and slender Holly Golightly and all her eccentric fabulousness.

Today's recipe is Strawberry Rhubarb Quinoa

Ingredients (for 2 servings)

• 120 grams of quinoa
• 1 stalk of rhubarb, chopped
• 1 cup of strawberries, quartered
• sugar or honey, to taste

Put all ingredients in a medium pot.  Fill with water to just cover the food.  Bring to a boil and then let simmer for about 10 minutes, until the quinoa is fully cooked and the water is absorbed.  Add sugar or honey to taste.

Verdict - Nick loved it.  I was not such a fan.  This might be because he added copious amounts of sugar to his, while I just added a little honey, but for some reason I was having texture issues.  Also, I didn't realize the strawberries would completely disintegrate.  It might be nicer to add them later so they hold their shape.  

Whole Wheat Banana Pancakes

Last night Nick and I had a lengthy discussion about immigrating back the US and when would be a good time to do that.  In the end we concluded that moving home right now (when we were planning on moving back to the US this time last year) would be really risky.  The fact that I can't get a job in England, makes Nick scared that neither of us will get a job when we move back home, and having us both be unemployed is certainly not the life anyone wants.  But it makes me a little sad that our current timeline for moving to the states is based on the outcomes of this damn recession.  Screw you recession!  You're really effing my life up right now.

Anyways, always one to eat my feelings, I whipped up some good old American style pancakes for brunch this Sunday morning.

Ingredients

• 1 1/4 cups whole wheat flour
• 3/4 cup white flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 2 cups whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup melted unsalted butter (plus extra for frying)
• 2 large bananas chopped 

In a large bowl combine all the dry ingredients.  In another bowl, whisk together milk, eggs, and vanilla, then add the melted butter and whisk again.  Add the wet ingredients to the dry, mixing well  and then add the bananas.  

Melt a little butter over medium heat and cook the pancakes until nice and golden, about two minutes per side.

Then smother them in organic pure maple syrup.

Oh Yeaaaaaaaaaaaaaaah.......

Seriously these might be the best pancakes ever.  I'm usually an Aunt Jemimah box mix kinda girl myself, but they only sell that shit on the black market and totally overpriced here.  And while I am a fan of everyone's favorite aunt, I mean she sure does help you whip up some pancakes in a pinch, I do think that these home made from scratch babies are kinda putting her to shame.  

Moist, delicious, and they got an extra little somethin somethin from those bananas and cinnamon.  I think you'll love them.  Oh and they're made with whole wheat so they're "healthy" right?  Rhetorical question -don't answer that.

Strawberry Rhubarb Crumble

Riverford is such a great scheme.  We order a "box" and get to be surprised with fruits and veggies we would never really think to buy.  This week's super fun veggie (or is it a fruit?) was rhubarb.  I was pumped.  My great grandpa used to make a mean strawberry rhubarb pie, so I decided it would be great to reproduce it here and blog about it.  After much investigative work (two emails), it has been concluded that Papa's rhubarb pie recipe died when he did (at the ripe old age of 100!), and it is no longer to be found.  Or else my mom and aunt are just too busy to go hunting for these things and it will turn up somewhere one day... fingers crossed!

Until then, I needed a substitute, and I found one, over at Dessert for Breakfast.  I was totally blown away with her photos and thought, man if this girl is half as good at cooking as she is at food photography this recipe is not going to disappoint.... (seriously, go check out her pictures for some mouth watering food porno).

And woo hoo it sure didn't!  The crumble was sweet, but with just enough salt to contrast the sweetness of the fruit, and a bit of orange zest for extra complexity.

I called Nick on his way home from work (he had a very big, important day yesterday thats why I made this for him, really I swear... ) and I asked him to pick up some vanilla ice cream at the corner store where he gets off the bus... They were out of vanilla, so he got strawberry.  Works for me!!

This is seriously SO good.  I'm not going to post the recipe, because I followed it spot on and you can see it here.

Oh and that ice cream?  I am a little afraid to say this, but my dear Cincinnatians, it beats Graeters... It's from a Sheffield company called Our Cow Molly, and I have never tasted ice cream so delicious.  Apparently they make it with milk and cream from their own cows right on the farm.  Nick and I are planning to go there soon, so I'll keep you posted.  Until then, I will be hiding from my fellow Cincinnatians for saying such blaspheming things against Graeters....

Cranberry Orange Muffins

Because I am such a suzy homemaker, I made my dear dear husband muffins on Wednesday, so that he could enjoy them for breakfast on his final day of work on Thursday.  Little did I know while slaving away over these delicious muffins, that the light of my life would be so hungover from his leaving party on Wednesday that he would be completely unable to consume anything without projectile vomiting for the entire day on Thursday.  I'm not joking, he showed up on the door step Wednesday night looking like a soiled tween after his first party with alcohol.  He also kept repeating "wig for Doodle" because apparently he had acquired an Elvis wig for our poor dog.  I guess thats a post for another day.

But nevermind that, at least I had muffins.  Very good muffins indeed, thanks to Madhuram's Eggless Cooking.  Yes, eggless *gasp*! Have I taken my vegetarianism to the next level and gone vegan on you?  No, but we were out of eggs.  And these were surprisingly good.  They were very zesty and not too sweet.

Dry Ingredients

• 2 cups all purpose flour
• 3/4 cup brown sugar ( I used a mixture of light and dark, but mostly light)
• 2 teaspoons baking powder
• 1 cup chopped nuts

Wet Ingredients

• 1/3 cup canola oil
• 2/3 cup freshly squeezed orange juice
• 2 teaspoons ground flax seed (a hippy ingredient I'll admit, but I had it on hand because we put it in smoothies, its a good supplement for vegetarians.) 
• 1/2 cup water
• Zest from one orange
• 1 cup freshly chopped cranberries

Start by preheating the oven to 375 F or 190 C.  Mix together all the dry ingredients in a large bowl and set aside.  In a food processor, add 1/2 cup of water and 2 teaspoons ground flax seed and blend until it gets frothy.  Squeeze 2/3 cup of orange juice, (from about 2 oranges) and add water to the juice till you reach one cup of liquid.  Add the flax seed mixture and the orange zest to this and stir well.  Pour all the liquid ingredients into the dry ingredients and mix until it just comes together.  Gently fold in your cranberries.  Spoon into muffin liners and pop in the oven for about 20 minutes (mine took more like 23 minutes to be exact).  

Let cool (just a bit though, they are SO good warm), unwrap and enjoy!  

ps.  We just finished these off yesterday, and that means they kept well for at least 5 days.  

pss.  In case you were wondering, my husband also thought they were amazing after he recovered.

Sweet Potato Hash Browns

I haven't been cooking anything fancy lately.  We've been too busy with the move for me to do much experimenting in the kitchen.  I'm just trying to keep my cooking short and sweet and move along to the next task.

One thing that has been reoccurring a lot lately is sweet potato hash browns.  Sweet potatoes are nutritious and delicious, and by cooking sweet potatoes this way instead of baking them in the oven, it saves a lot of time.  This dish is pretty versatile so nothing is exact and don't get yourself worked about about anything.  It'll turn out.  I didn't add any onions or leeks this time, but sometimes I do, so you could try that if you wanted.

Ingredients

• A handful of mushrooms
• 1-2 sweet potatoes, (grated - done in a few seconds with a food processor)
• a Paula Deen sized knob of butter
• Salt and pepper to taste.

 In a pan, brown your mushrooms in a bit of butter.  When they are tender, add your grated sweet potato.  Cook the sweet potatoes and mushrooms stirring frequently until everything is tender, adding seasoning. Depending on your preferences you may want them to brown a little to add that extra crunch, or add some more butter if you're channeling your inner Paula and if they're not getting soft enough.  Obviously its up to you!

Serve with some eggs, sunny side up.

Its pretty much the perfect dish at any time of the day.  Its sweet enough for breakfast, but not overly sweet for dinner, and obviously lunch is no problemo.  If you grate extra sweet potato, it keeps perfectly well in the fridge and makes whipping this up even quicker and easier.

Perfectly Poached and Pretty Eggs

Thank you all for your egg-cellent ideas yesterday!  I'll definitely be using them so look forward to a few more egg posts.  Unfortunately, on Saturday, thanks to a shady job done by our builders, the power went out to our kitchen and conservatory.  Which means no washing machine, no dryer, no dishwasher, and no oven.  Oh and the power to our fridge went out so we have extension cords all over the kitchen.  Anyways I didn't cook too much this weekend.  But our gas stove still worked (thank god for that) so I was able to light it up with a match and make some poached eggs.

Now I know this isn't innovative and it's probably old hat to a lot of you foodies out there.  But I love poached eggs and surprisingly every time I make them for company the person is shocked at how easy and delicious they are.  So I figured someone would benefit from this post.

Ok so you start with a pan of water.  Turn the heat way up and wait for it to boil.  Add a splash of cheap white vinegar.  Then crack your eggs and slip gently into the water.  A little trick I've learned is that if you put toast in the toaster at about the same time as you put the eggs in, they'll be finished at almost the exact same time (maybe 3 minutes or so).

When the egg whites are solid (you can check by cutting a little into the white bit - if anything spills out its not finished! - this isn't rocket science I know!) take them out of the water using a slotted spoon and place on a paper towel to dry.  This is a delicate procedure.

Now you can butter your toast, or if you live England, your crumpets.  Oh how I LOVE crumpets.  I mean its basically just bread with extra nooks and crannies for the butter to melt into.  Yum.

Personally I always add that delightful Australian yeast spread, Vegemite , to the crumpets.  I think it makes everything just extra tasty.  But Vegemite haters can skip that step.  Make sure you add some salt and pepper and you're ready to slice into it.

You should have a nice gooey yolk.  Doesn't that look de-lish?  Well I ate it and I can tell you it was.  Simple perfection.  Enjoy!

Egg-cetera!

Dear Friends,

  

It looks like Easter came early this year.  I am writing to you to seek your advice.  I know I usually post recipes for you, but today I need your help.  You see, since we don't have a car in London, we have our grocercies delivered.  We received an order today, and instead of getting a dozen eggs, we got 7 packs of half a dozen eggs.  They didn't charge us for them, so we decided to keep them.  However, now we have 42 eggs!

Do you have any fabulous recipe ideas involving huge numbers of eggs?  What's your favorite way to eat eggs?  Do you like them over easy or sunny side up?  Hard or soft boiled?!  Please do share!

We eat poached eggs all the time.  And I have a feeling we'll go through a few for omelets.  Maybe we'll make eggsalad... But do you have any better ideas?  This seems like a great opportunity for eggs-perimentation.  hahaha get it?.... well I think I'm funny. 

Thanks for your help!

Cheers!

Kelly