Awesome list! Funny story about the jam…I was cooking at the Rare Bird Kitchen and made a tarragon chicken salad for a lunch I was catering. I went home with their tarragon thinking it was mine. Thankfully I returned it. But I still do need to get my hands on that jam.
Abnormal calcium deposits on egg shells are more common than most people think. They’re usually disposed of as “check eggs.” Just like people, some chickens tend to be more creative with their products than others! It doesn’t mean she’s sick though, and certainly wouldn’t be making an extra thick shell if she had a deficiency.
I’m looking forward to trying that pepper, and you bake set is just delightful!
I love your blog/website. Referred by a friend here in River Forest. I’d like to know who your photographer is. I am working my way, ( 5daysago blog) to that caliber, would you be able to let me know via email ? Thank you very much . (oh, i mentioned your website on my blog)
That jam looks and sounds divine! We’ll be in Oak Park next Friday and I think I’ll need to run by Marion Street Cheese Market or Todd & Holland to scope out some flavors. Have you ever tried Pear Vanilla Pinot Blanc? That one peaked my interest too! Where did you pick up your black label jar? It doesn’t look like they are offered online :(
Hi Molly- I got the black label jam at Dose Market. I have a feeling they might have sold out of that flavor already. I LOVE the Pear Pinot Blanc, and the cherry lime. But honestly, all of the preserves are pretty great. Marion Street Usually has the best selection of flavors…
DP- Nice! Glad to hear it. I love that stuff, too. During the summer and fall I buy eggs at the farmers market. During the winter and spring I buy them from Marion Street Cheese Market in Oak Park, or the downtown farm stand on Randolph. If I fail to make it to one of those two places, I get the Vital Farms eggs from Whole Foods. They are not local, but they are pasture-raised and seem to be good quality. (but they are not cheap, I once had an elderly fellow yelling at me in front of the egg case at WF that I was crazy to be paying $7 for a dozen eggs)
Actually your egg is likely an early product of a young layer. I grew up on a farm where my mom always kept a wide variety of birds, so I’ve seen the gamut when it comes to eggs. My experience is that eggs like that are usually produced by layers who are just getting started — the muscles of their reproductive systems are “learning” and getting used to the job. It doesn’t necessarily mean there’s anything wrong with the chicken at all. Enjoy!
Hi Melanie- The $1 must cover the bus ticket to Chicago. ; ) I just thanked the man for his advice and bought the eggs. It seemed like a funny complaint from someone who was also shopping at Whole Foods. I don’t go there for the good prices.
I love surprises in my foods and ingredients. On Friday night, at a friend’s birthday dinner, we found a baby mussel (inside its own baby shell) within the shell of a larger (and admittedly) slightly tastier mussel.
The next morning, when peeling an orange (see your post on Bryan’s grandmother), I came across a full baby orange within a larger orange.
Seems very spring-like: all these babies everywhere!
Preservation Kitchen is fantastic! We pickled some asparagus and made the accompanying recipe on Sunday. Ah-mah-zing. I’m gunning for those pickled cherry tomatoes just as soon as Nichols farm has some!
I am curious about where you got the falcon – from the mfg or from one of the us stockists
i just got my second set from pigment: first set – largest pan had a chip in it; this second set, largest pan has a really wavy painted edge on one side
so just wondering where you got yours
and that pimenton chicken was so good
yours is one of the few blogs i follow – t you!