Letters from a Hill Farm
And they will contribute to a great cake later, Andi!
These longer days are working on everyone.
That's the truth, Lisa!
Nothing is better than fresh eggs!
How lovely is that! Can you use duck eggs just like you would use chicken eggs? (Considering the difference in size, of course) Or do they taste different?
Librarian, I eat eggs just in baked goods, and the duck eggs add height and lightness.
I've never seen duck eggs - thanks for the education!
Happy to oblige, Debbie. :<)
I like the cute brown ones. Are the duck eggs a lot richer in taste??
Such a subtle, pretty color, too! Pale tan? Blue? Love it, whatever it is.
Staci, they sure make things rise better.And JG, the blue ones are the duck eggs. The brown are chicken eggs.
Have you ever seen peahen (girl peacocks) eggs before? Not only are they large but they are really quite pointy on one end. Friends of ours had a beautiful white peacock and peahen amongst all their other poultry and fowl and they put one or two of the peahen eggs in our Sunday morning scramble. And then the pair wandered into the woods and never came back.
Thomas, no I haven't, but I hope the peacocks are still living and happy somewhere.Mary Lois, thanks.
Yum! You lucky duck! :)
Very funny, Les. :<)
Great composition and contrast. Can you taste the difference?(Sallie -- happy for my Google Reader as I catch up!)
Sallie, I don't eat cooked eggs so I can't really tell you, but they are great in baked goods!
Now that I am a grandmother, it seems that I am often late in replying to your most-appreciated comments. But I read them as soon as they come in, and I will write as soon as I can. Please do come back and check. I love these blogging conversations. A little addendum - I've just spent quite a long time catching up with dear notes you left me months ago!! I do hope you can get back to read them. And I'm trying to be much more prompt now!Also, you may comment on any post, no matter how old, and I will see it.