I remembered that I neglected to tell the entire story about the other day when Morgan cooked and she set off the fire alarm. When I walked into the house, which was a cloud of smoke, the bathroom floor was covered in towels and Morgan was holding a carton of broken eggs along with the fire alarm she’d ripped off the wall. She told me the toilet was stopped up–so she flushed it. I explained to her that that was exactly the wrong thing to do. Meanwhile, she’d dropped the carton of eggs when she’d taken it out of the refrigerator. I told her I would solve the bathroom problem while she went out to collect fresh eggs. Most of the time, Morgan finds the chickens annoying and she’s not too interested in them, but she needed eggs for the batter for her deep-fried stuffed jalapenos. I advised her on a couple of good spots to look for eggs and said, “It’s a lot faster than going to the store. Chickens are handy, aren’t they?”
I solved all her problems then went back to the studio to check on the apple butter I was simmering. When I came back, Morgan said, “How bad is it if you forgot to wash the eggs before you used them?”
I said, “Did they look pretty clean when you picked them up, or were they dirty?”
“They looked clean.”
I told her it was okay. There were stuffed jalapenos involved.
Next time she’s cooking, I think I better stay in the house!
P.S. There is just ONE spot left for next Saturday’s cheesemaking and soapmaking workshop. (Saturday, November 3, 9:00 a.m. to 4:00 p.m.) We’ll have eggs and sausage with fresh fruit and apple butter muffins for breakfast then make queso fresco and get it in the press. We’ll take a farm tour and visit with Glory Bee and take her to the milking parlor to talk about where milk comes from–and everyone will get to handle her a little bit. We’ll go back to the studio to make fresh mozzarella and everyone will top their own individual pizza for lunch with their own cheese and choice of other toppings. Along with pizza, we’ll have salad with a homemade artichoke dressing then dig into some really awesome pie (with either homemade ice cream or homemade whipped cream, I haven’t decided yet.) The afternoon will be all about making soap that you’ll take home with you. You’ll do everything from measuring, stirring, cooking, and molding, to choosing your own additives and fragrance.
I’m already lining things up.
We’ll also unmold the queso fresco to taste at the end of the day. An editor from Savor! West Virginia will be here to cover the day for an upcoming issue. If you’re interested in snagging the last spot for this fun-packed day, email me at [email protected]