Peeps!

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Chicks!

Chicks!

Wow these little egg shaped critters are so cute! I am learning all about raising them. Right now they are in my tub under a heat lamp. Not too hot not too cold! Messy messy messy! There is a lot to know, I am surprised. But I think they will make a wonderful addition to the garden.  They eat bugs, aireate the soil with their scratching, they will provide compost, and help clean up the kitchen scraps. Not to mention the eggs! Fresh eggs are the absolute best! Naturally raised, free range chickens produce eggs with dark yellow yolks the darker color means more vitamins, which come from the healthy variety of foods they eat.  Eggs are an excellent and inexpensive form of protein. They contain complete protien with all 9 essential amino acids that humans cannot produce themselves. They also contain vitamin D, which promotes strong bones and reduces inflammation.

The chickens I got are supposed to lay colored eggs, I can’t wait! There are so many ways to eat eggs. Hardboiled, scrambled, poached, in omelets, in almost everything you bake! But I really enjoy the classic dessert Creme Brûlée this is a recipe that I baked over the holidays and it was fabulous!

This is a wonderful recipe from Williams-Sonoma.com

A classic dessert, vanilla crème brûlée should be experienced in its purest form before embellishing it with additional ingredients. You might try steeping lemon or orange peel with the vanilla bean, or adding a pinch of cinnamon, nutmeg or cardamom. Either way, this simple recipe will produce a smooth, velvety custard with a delicate caramel topping.
Ingredients:
1/2 vanilla bean
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup plus 4 Tbs. sugar
Directions:
Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer’s instructions. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.

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