Pickled Eggs

You either love them or you hate them, but since I have chickens there is a never-ending supply of fresh eggs around here and I'm always looking for new ways to use them.  We love pickled eggs and in this month's Mother Earth News magazine there are some excellent recipes.  They make a nice snack or addition to salads and they are quite healthy for you (especially when they are from free range chickens).  Did you know pickled eggs keep for up to a month in your fridge?  I'm sure ours won't last that long.

Red Potato Surprise!

Remember those potatoes I dug up the other day?  Well it turns out the "red skin" potatoes had more than just red skin....they are red all the way through!  I do not remember ordering red potatoes, but either I forgot about ordering them (which is totally possible), or the seed company mixed up my order and gave me half Yukon Golds and half of these mystery potatoes.  This photo shows what they looked like as "smashed potatoes".  They were very good, slightly different from white potatoes, but very good!  Here's how I prepared them:

Smashed Potatoes

Boil potatoes in water until tender.  Drizzle olive oil on a baking sheet and set drained potatoes on the sheet.  With a fork, smash each potato slightly.  Brush with a little more olive oil, sprinkle with salt, pepper and fresh thyme.  Bake at 450 degrees for about 20 minutes, or until crispy.