in the stream
of early morning
the house becomes
is where the heart is
learning to reside
The scent of onions and garlic linger,
ghosts of last night’s dinner
roaming through the house.
A small stone for Day 19.
Peeling the clementine, fingernails digging into the bumpy skin
Orange-y scent rises up
My body POPS! awake
Caffeine for the nose.
I place a segment in my mouth
and smile at the burst of citrus-y pleasure
that washes across my tongue.
The scent stays with me for hours
Released from my hands and into the air with a gesture.
I joined a river of stones for fun and challenge. I originally thought I might post my small stones (if I posted them at all) over at Life in the Bogs, but now I’m thinking Bountiful Healing will be a good place for these little moments of life. It’s sort of a safe space, with fewer followers. I can hear a voice in my head calling, “Chicken!” This is a different type of writing for me so, yes… call me Chicken. For now.
(Red beet eggs. March 2007. © Robin)
Last year I posted a photo of red beet eggs along with a recipe. M and I were living in our temporary digs in West Chester, PA at the time, and I didn’t have my recipes with me. The recipe I posted was one I found on the internet which I tried to tweak in order to come up with a recipe closely resembling the one I use.
The red beet egg post is popular around Easter. I reckon everyone is trying to figure out what to do with all those hard-boiled Easter eggs once the coloring and Easter egg hunts are over.
Pickling is a good way to go because they’ll last a few weeks. Perhaps more than a few weeks, but they always get eaten in under a month in my house, particularly when M the Younger is at home. (Side note: You can thank M the Younger for this post as he put in a request yesterday for red beet eggs. I’ll be making a batch of them tomorrow.)
I’m once again getting lots of hits from folks searching for red beet egg recipes. Now that I’m home, with recipes at hand, I thought I’d post my mother-in-law’s recipe for red beet eggs. It is, as far as I’m concerned, the superior Lancaster county recipe for red beet eggs.
Jane’s Red Beet Eggs
- 2 cups cider vinegar
- 1¼ cups sugar
- 2 cans (16 oz.) sliced red beets
- 1 cup water
Mix ingredients and heat until sugar dissolves. Pour over hard boiled eggs (up to a dozen depending on the size of your container) and refrigerate.
It’s best to put the eggs, beets, etc., in a glass jar for storage in the fridge unless you don’t mind some staining of your plastic ware. I use a big pickle jar.
As stated in the previous post on this subject, you can reuse the pickling mixture for another batch of eggs. After that you should dump it as it loses its flavor. Or eat the beets if you like pickled beets. (I don’t.)
Bibliomom recently left me a comment that was essentially a challenge of “you show me yours and I’ll show you mine.”
So, here’s mine:
It’s one of many I’ve collected over the years. Here is an inside view:
The pen likes to ham it up and insisted on being included in the photo.
Some of you may be wondering what this is all about. Amuirin asked me where I get my quotes. I replied that I keep a journal of quotes, writing things in whenever I come across something that I like and/or might like to read again or refer to later. Bibliomom commented that she has a quote journal too, and said she’d show me hers if I’d show her mine.
Don’t you feel as though you just circled back to the beginning of this post?
The journal pictured is one of several. I’ve been keeping this sort of journal for quite a few years and have managed to fill up a few books. Sometimes I paste in photos or things I’ve torn out of a magazine or newspaper, but mostly I copy in quotes from books or a variety of other sources.
I also keep a personal (handwritten) journal, but I don’t have a collection of them because I’ve been known to burn them as a way of transitioning from one year to the next. There are some years I’d prefer to forget. Burning the journals doesn’t make me forget, but it is cathartic. All that bad energy turned to smoke and ash.
I didn’t have the time or a good place to artistically or prettily arrange the journal photos this morning. I’ve been so busy with my other masterpieces:
Pickling peppers. Lots and lots and lots of peppers.
With all the pickling, canning, and freezing going on around here, the rest of the house is a royal mess. Finding a dust-free, clutter-free surface wasn’t easy. The ottoman in the living room volunteered. And even that could use a quick vacuuming to rid it of the little kitten hairs.
I’m going to try to remedy the messy house situation today. M and I will be going to the market again tomorrow and that may mean another few days (or week) of food preservation. I figure I should grab hold of this opportunity to clean house while I can.
Not that I’m terribly worried about it. The harvest will be over soon, and winter will make its way here. There will be plenty of time to clean, organize, and rearrange in the coming months.
Still, I would like to give it a good Autumn cleaning before we close up the house to protect ourselves from the cold. We may be having summer-like weather this week, but I’m not going to let that fool me. I know the ways of northeast Ohio. Once we enter the month of October, snow could arrive any day.
I’ll leave you with this morning’s view of the pond:
(This just reminds me of more work: See those weeds growing around the edges? I’ll be out there later today with a huge rake, pulling them out of the water. We’ve found it’s more effective if we pull them by hand — or by rake — than spraying them. It’s hard work, too. Builds muscle. And character, so I’m told.)
I’ve had a couple of questions about the eggs in a previous post.
Yes, those are really eggs. Red-beet eggs are a Pennsylvania Dutch treat. They’re basically eggs pickled with beets (the beets are what give them such a lovely color). My husband grew up in Pennsylvania Dutch country and his mother taught me how to make them the way her mother made them.
I don’t have the recipe with me on our sabbatical adventures, but this one is fairly close to how I make them:
- 1 (15 ounce) can sliced beets
- 1/4 – 1/2 cup white sugar
- 1/2 cup apple cider vinegar
- 12 hard cooked eggs, peeled
Heat up the vinegar and sugar just until the sugar melts. The more sugar you use, the sweeter the eggs will be (stating the obvious here!). Add the can of beets, juice and all. Place the eggs in a jar, pour the vinegar-sugar-beets mixture over the eggs, put a lid on it. Refrigerate.
It takes a couple of days for the eggs to pickle and take on that lovely color. The longer they sit, the better they taste (up to a point; you don’t want to keep them for months or years or anything like that). You can reuse the pickled beet mixture for another round of eggs. After that it starts to lose its flavor.
My mother-in-law liked them on the sweet side. I like them vinegary, so the amount of sugar I use is somewhere between 1/4 – 1/2 cup. Some folks add onions. I’ve never tried them that way. I have used fresh beets rather than canned. You have to cook the beets in a little water first, then add the sugar and vinegar.
(Note: I posted an update with the recipe my mother-in-law gave me. You can find that recipe here. Enjoy!)
It seems my most popular entry is “My Feet.” It was kind of funny at first, but it’s beginning to feel a bit creepy. There are a lot of people with foot fetishes out there (if the search engine terms on my blog stats are a reasonable sampling) and the post I did about my feet has been drawing in visitors. I’m thinking about changing the photos, at least the second one although a part of me feels it’s ridiculous to care one way or another.
Still and all, it’s a little weird.