Thursday, December 9, 2010

A rainbow of eggs

My little blue (she's gray, but for some reason they call gray chickens "blue") Easter Egger chicken finally laid her first egg today, a lovely light greenish blue one! Here it is with the rest of today's eggs:

In other news, still hauling water to the cows. At least we have 2 frost-free hydrants out in the yard, and I'm not having to bring water out of the house!

Made scalloped cabbage with supper tonight. I haven't made it in ages, and I forgot just how good it is!


Scalloped Cabbage


  • 2 tablespoons butter
  • 1 medium head cabbage, cored and sliced thin
  • 1 large onion, chopped
  • 1 1/2 cups milk
  • 4 eggs, lightly beaten
  • 1 1/4 - 1 1/2 cup crushed salted Premium Plus crackers
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
  2. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
  3. Bake in preheated oven for 30 minutes, or until golden brown and heated through.
Originally from AllRecipes. I've altered the amount of crackers to suit my personal taste.

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