Friday, October 09, 2009
Yesterday I made a double batch of "rotten eggs". I have a great recipe for "pickled eggs" that my sister gave me about 50 years ago. I use canned, little whole beets, sugar, vinegar, hard-boiled eggs and thinly sliced onions with pickling spices. They must sit for 24 hours - in the fridge.
When our youngest grandson was about 5, he looked in my refrigerator one day and said,"Grandma, I want some of those rotten eggs and the squiggly little things with them".
I said, "Oh, you mean onions".
He replied, "Nooooo, I mean those squiggly little things". And, of course, they were onions.
Now Collin is 8 and today he looked in the refrigerator and asked if he could have all three of the things in the big jar and he sat there and ate a pickled egg with several pickled beets, and the little squiggly things. I think that is pretty good for an 8 year old. He enjoys almost every food we put in front of him.