Cracked eggs & wine

Can anyone tell me the art of cracking an egg? Every time I make something that requires eggs I find myself fishing out bits of shell before dumping them into my other ingredients. Now I know you can’t break a tooth on an egg-shell but I hardly think it would be appetizing to bite into a soft cake and then feel something crunchy that ummm, shouldn’t be there, right?

Mama is notorious for strange objects in her food…and I don’t mean the edible kind. Once, I actually broke a tooth on her walnut bread. She obviously shelled the walnuts herself and missed some of the shell. Another time I found a small piece of plastic inside my Christmas panatone, and it was not intended to be some sort of Kinder Surprise either. Lord knows what the plastic bit was from.

I also had to buy her three potato peelers until I finally figured out that she was tossing them in the garbage along with the newspaper full of peelings. I finally bought her a bright orange one that cost triple the price and viola, she still has it!

It’s Friday night. A few days ago I baked a carrot cake and brought it into work for my colleagues. Lord knows, it was not a good idea for me to spend an entire weekend with a whole cake staring at me in the fridge! But, I did save a final piece for myself and promptly ate it before dinner. In fact, it is going on half past eight and I haven’t got the slightest interest in eating a proper meal but there is a bottle of red wine already open and that idea has promise 🙂

My motto is, “Life’s short, so eat dessert first”…then drink the wine and then, maybe, just maybe, have a bowl of pasta as a midnight snack.


About lmarmstrong66

I'm a blogger, painter, writer, singer. For the love of all things in nature and creativity.
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2 Responses to Cracked eggs & wine

  1. Cracking them on a flat surface as opposed to the rim of a bowl cuts down on fragments. I feel ur pain on the tossed peelers!!

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