Salted Apple

The other day my 5-year-old started an unsolicited brainstorming session concerning what she would be having for snack that afternoon.

“Apples with… salt mama! Ha! Let’s make that!” she said jokingly. And I said, “I think that’s actually something people do eat sometimes. Wanna try it?”

And, of course, she said “YES!” So I bought out a tiny bowl with some kosher salt and viola!

She liked it. She loves salt almost as much as she loves sugar. My other kid was not a fan though. Can’t win ’em all. My husband thinks I’m a loser for publishing this since he’s been “eating apples like that for years“. But I’d never heard of it until I met him.

In other news…

We have sprouts. Not just any sprouts either. This is the precious Lemon Basil, the herb to end all herbs. It’s the whole reason I’m starting everything from seed. I couldn’t find it at my local nurseries last year. I hope it’s a strong little plant because I have no idea what I’m doing.

The Big Rainbow tomato sprouts emerged today too. These will produce giant yellow heirloom tomatoes with red stripes. I’m salivating as I type this. Get crackin’ little plant!

In case you hadn’t noticed I’m a little giddy over the coming of spring. I can’t help it. There’s no one happier than a New Englander when spring finally arrives.

Also, in case you were wondering, the chicks are doing their best to take over the basement.

You know it’s time to move them out into larger quarters in the garage when they jump right out of the bin and roost proudly on the edge. I’m already afraid this one is a rooster because she is so brazen and ready to take on the world.

Oh, and one more thing…

If you’re looking for the best Double Chocolate Chip Cookie recipe ever, I’ve got a lead for you. This blessed cookie was made from a recipe in Baking With Julia by Dorie Greenspan. It’s brilliant. It’s more of a brownie than a cookie. I think I’m going to need to own a copy of the book soon because the recipe for Swedish Oatmeal Hardtack is also excellent. And the recipe/tutorial devoted to pie crust is one of the best I’ve seen.

 

Hard Boiled Quail Eggs

In my dream world, I’m busying planning a fabulous party to celebrate the coming of Spring. Actually, I’d be happy if I just bought some flowers, had the girls make a few crafts, and made a nice lunch. But more than likely, none of it will happen.

The girls spent a great deal of time last weekend celebrating in their own way by making trouble in streams of ice cold water and soaking their clothes with mud. Something was in the air that no party could ever touch. There was bare ground to run on. Coats were cast off and immediately forgotten. Canada geese honked. Life was good.

Then of course it snowed a bit this morning. But it didn’t stick! Being a New Englander teaches you so much about keeping hope alive.

Here’s a snack to celebrate the coming of Spring. A quail egg. It’s not too big or boastful, but it doesn’t have to be because it’s so darn cute. I picked these up at an Asian grocery on a busy Saturday morning for only a few dollars. To me, they taste the same as chicken eggs. With a few grains of coarse salt, they are a perfect healthy and tasty snack.

I also have some green snacks in the archives that might interest you like Smashed Avocado Toast, Mint Yogurt, Avocado and Tomato FaceRoasted Tomatillo Salsa and good ol’ Guacamole. Also, don’t forget my new favorite Joy the Baker’s Kale, Spinach and Pear Smoothie.

How to Hard-boil Quail Eggs 

Fill a saucepan with enough water to cover the eggs and an inch more. Place the saucepan on a burner over high heat. Carefully place the eggs in the water. Don’t crowd them.

Cover the pan and bring the water to a boil. As soon as the water comes to a boil, turn off the heat. Leave the pan covered on the burner for five minutes.

Immerse the eggs in cold water, or better yet an ice bath, to stop the cooking process. When they are cool, crack the shell by tapping it on a hard surface and peel. The membrane between the shell and the white is a bit thicker than chicken eggs, but not too much so. Serve with salt to taste. Store leftover peeled eggs in cold water in a covered container in the refrigerator for up to 2 days.

Prep-time: 5 minutes
Cook-time: 5 minutes

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