Ickle Me, Pickle Me, Tickle Me too

Last Friday David took me on an amazing date at Farm 255. For an appetizer we had the pickled eggs and they were pretty incredible. The yellow was a little harder than either of us liked so I decided to try my own experiment with some eggs and fresh dill. As soon as we try them I'll let you guys know how they turned out. I also made an egg salad with 1/2 white onion, 6 eggs, Mayo to taste, fresh chives and about 1/4 tspn curry. It is divine!

In addition to these egg dishes I'm working on an okra "cake", it was pretty good last night but I have some work to do on it before I share and recommend the recipe. I basically cut up fresh corn, green tomatoes, okra and onions and combined them in a bowl. I then made a buttermilk and egg concoction with dashes of salt, pepper and other spices. The veggies were coated in the liquid and then again with cornmeal. The final gooey product was added to a hot cast iron pan with oil and cooked until the bottom was golden. I decided the final step was to broil the pan for 5 minutes to cook evenly. We topped our meal off with goat cheese mixed with a little milk, pretty darn yummy but still in need of something -maybe jalapenos. Let me know if you have any ideas.

Finally, on to the eggs!





Ingredients
* 1/2 Dozen hard cooked eggs
* 1 md Onion sliced thin
* 3/4 c Water
* 1 1/4 c White vinegar
* 2 ts Salt
* 1 ts Dillweed
* 1 Clove garlic halved
* 1/2 ts Mustard seed

Instructions
Pack eggs in jar. In saucepan bring remaining ingredients to a boil. Reduce heat to low and simmer 5 to 7 minutes. Pour over eggs to cover completely. Refrigerate and allow flavors to meld. Let the concoction sit a week or two to mellow.