We’re getting all the girls and boys (poultry) lined up for producing some incubatable eggs – breedings that will result in meaty birds or replacement layers and brooders.
In the mean time, waiting for indiscrete fertilized eggs to pass, we’re being forced to consume a lot of eggs. Ultimately it isn’t a problem, but so far as food monotony goes, we’re almost there…
Bet reminded me that we had come across aged eggnog too late for last year’s egg glut but we were going to try it for this year’s. We were nearly out of eggs by the time the holidays and “eggnog season” rolled around or at least so low that using a dozen to make eggnog seemed extravagant. But using the glut we have now, to make an aged nog, that supposedly only gets better with aging… Merry Christmas!
I’ve done my research, there are a few recipes out there, some use only the yolk and then next winter when you use it you add in whipped egg white. Yeah, the point would be enjoying eggnog when the hens are enjoying not producing. Next. Then there are the ones that add dairy and the ones that don’t.
My head began to spin with the multitude of combinations until I found a couple of folks who stated that as long as the alcohol content is 20% then spoilage is of no concern. Perfect. Now I can just come up with my own recipe for eggnog and we can decide if we want to add the dairy now or when we serve it. The resident Dairy Princess is very temperamental, some holidays we have milk still and some holidays she decides she is drying the crew up. So she will have to decide.
Just about to get up to start the process but the reluctance to get out of my cocoon on a chilly rainy day and I allowed my mind to wander to other milky eggy alcoholly concoctions. March! Irish month! Bailey’s Cream!
I hate the prebottled stuff and the idea of ingesting manufactured sweetened condensed milk and chocolate syrup (which is fake chocolate, just in case you didn’t know that little tidbit Dear Reader, I didn’t for a long time) does not interest me in the least. Okay, it would interest me if someone came over with a cake and a bottle of Bailey’s premade or “homemade”, either one. But since that isn’t going to happen, not wanting to go out and get those less than desirable items not to mention the instant coffee, I push back in the recesses and remembered someone had posted somewhere that they made condensed milk. Perfect. And I know I can make chocolate syrup like no body’s business.
So off we go to the kitchen Dear Reader! I am done outside for the day!
I did my bit in the garden already, weeded a few beds, firmed up some hoops, rolled up one side for ventilation on another hoop, moved things out to harden off, tidied up, consolidated baby pea plants that came up sparsely, thinned out carrots, and made a muck mess digging a trench to drain water off a couple of beds. Returned to the barnyard and moved some turkeys over the asparagus beds, tidied up, looked in on things in the Hippy Hot Hut and finally couldn’t stand the soggy feet I was sporting. Hosed off the mud from my boots, my legs and my butt. My boots are drying, my pants are drying, my coat is drying, hopefully my brain is drying.
To the kitchen! To come up with some delicious ways to preserve the egg harvest! And have eggless Bailey’s by Saint Patrick’s day and an egg version for Easter!
