I haven't mentioned them recently on the old blog, but the chickens are still hanging around. Although by last week I thought we might be spending our hard earned cash on fancy organic chicken food for nothing because WE WILL NEVER GET EGGS FROM THESE DARN CHICKENS.
And then last night Matt and I went outside to check on the girls after dinner, as per our daily custom, and look what we found.
I only wish we had some eggs last week, because I had to bring deviled eggs to my uncle's cookout and had to buy a big carton of Land O'Lakes.
Part of me thought I might be asked to bring guacamole to the party, since I've recently been enlightened about the world of avocados. My aunts and cousins and I were out to dinner a few months ago, and somehow we got on the topic of guacamole when I said, "I love guacamole and I'd make it more often if it wasn't such a pain to peel all of those avocados."
And they all stared at me until someone said, "You don't peel avocados."
Well, that was news to me. The handful of times I've made guacamole, I have painstakingly peeled each avocado, which is a messy and somewhat dangerous endeavor.
Not to mention incredibly time consuming.
A few weeks after the guacamole revelation, I made guacamole using their method and it was the easiest thing I've ever done.
Shortly after that, I was making a recipe that called for mango, and Matt walked into the kitchen while I was painstakingly peeling that slippery mango. "Why are you peeling it?" Matt said. "You can cut it like you cut an avocado."
THIS IS HOW I CUT AN AVOCADO, MATT.
Who knows what other produce I'm incorrectly cutting/slicing/peeling. It's much easier to eat candy and potato chips.
But least I know how to crack an egg.