does the "young" retired guy have an alter ego?
I recently happened upon the blog craftydad, while searching for my dad's recipe for meatloaf, that I once posted on a blogger cite. I must admit, I think it was my mom that was more of the egg-dying-die hard, it has always been my dad who was in charge of making the infamous* pickled eggs.The boiled (peeled ans sliced) beets and hardboiled (peeled) eggs would be placed in a 3 gallon jar** with some vinegar and, well, actually I dont really know the recipe, but maybe water or the water/juice from boiling the beets added. The aluminium (tin?) lid would be screwed tight, with an extra turn just in case, and halled with ceremony to our downstairs fridge, where it would wait in the cold dark box for several weeks, to emerge upstairs again on Easter. The eggs would be a deep purple, their golden yolks a startling contrast when you sliced one in half, something to be admired (or to scrunch your nose at, depending on the person) before being salted and eatten.
*or as it was in our younger years, now most of us like 'em.
**what was this jar's intial use I wonder now . . . was it one of Mimaw's mayonaise jars from her church functions, a pretzel jar from the first warehouse store . . .
posted by gordian knot @ Friday, April 13, 2007
2 Comments:
as i understand it most of the eggs didn't go into the eerie purple liquid until after easter as the unshelled eggs were the result of our egg smashing tournament on easter sunday.
Thanks for stopping by my blog...and thanks for the link in your post. Much appreciated!
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