Thank you, chickens! We’ve had a small flock of hens, they number 7 right now, for about 4 years. My husband built a luxurious coop for them where they eat, drink, and spend the nights. In the mornings, they are liberated to forage and free-range in a large enclosed area of the backyard. The fencing is 7-feet high, and we’ve never lost one to a predator (knock on wood) but it could certainly happen. So far we’ve been lucky I guess, or they have. A rooster would be helpful to warn the hens of approaching danger, but roosters are too noisy for our little neighborhood in the mountains and are banned. The chickens have been a great source of fresh eggs for us during #stayhome. For various reasons, chickens all but stop producing eggs in the winter months. The days are longer and now they are back on; we’re getting 4-5 eggs a day, enough for our family most of the time. If I go crazy on the baking side, I’ll have to buy eggs to supplement the home-grown supply. Our eggs have bright yellow yolks due to the hens’ healthy, organic lifestyle, and make beautiful deviled eggs. As for todays #quarantinecocktail, I was looking for a vodka drink, made with ingredients I have on hand. I found a recipe for a cocktail I had never heard of which would be fabulous for the Fourth of July. I personally can’t wait for summer (and an end to #stayhome!) so make one of these and we’ll dream together.

Old Glory

Makes 1 cocktail

10 blueberries (or a mix of 4 raspberries and 6 blueberries)
2 oz vodka
1 oz simple syrup
1 oz fresh lemon juice (or lime)
2 oz coconut water or sparkling water
Garnish: more berries

Muddle berries, syrup, and juice in a rocks glass. Fill glass with ice, add vodka and coconut water or sparkling water. Stir gently and garnish with more berries.

Fancy Deviled Eggs

There are many methods to cook eggs to the hard boiled stage. This technique has always worked for me so I’m sticking with it.

Amounts for 6 eggs, makes 12 deviled eggs; can be doubled or tripled

Place 6 (or 12 or more) eggs in a large saucepan. Don’t crowd the eggs. Fill with cold water until eggs are covered by 1 inch. Bring to a boil. Turn off heat and cover the pan. If you have an electric burner, move the pan off the hot burner and cover the pan. Let eggs sit in the hot water for 10 minutes. If your eggs are small, 9 minutes. If your eggs are extra large, 11 minutes. Drain eggs under cool water then peel and halve each egg lengthwise. Scoop yolks out of cavities and mash with ingredients according to the chosen recipe.

Classic

1⁄4 c mayo
1-2 t Dijon mustard
Salt and pepper
Dust with paprika

Avocado Green Goddess

1⁄2 a ripe avocado
2 T mayo
1 T parsley, finely chopped
1 T tarragon, finely chopped
1 T chives, finely chopped
1⁄2 t Dijon mustard
Salt and pepper
Garnish with chopped herbs

Truffle

1⁄4 c mayo
1 T truffle oil
1 t parsley, minced
1 t chives, minced
1 t tarragon, minced
Salt and pepper

Caviar

2 T mayo
1 t lemon juice
2 t olive oil
Gently stir in 1 T carp roe caviar (tamara)
Salt and pepper

Curry

1⁄4 mayo
1 t cilantro, chopped
1⁄2 t curry powder, or more to taste
1 t lime juice
Top with chopped cilantro

Wasabi

1⁄4 c mayo
2 t minced pickled ginger
2 t wasabi paste, or to taste
Garnish with pickled ginger

April 7 – Old Glory & Fancy Deviled Eggs