William ,'Conversations with Dead People'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Go Team Itchy Special Fragile Flowers!
(Although I will keep eggs for freaking ever. Not that it matters, since we go through them really quickly anyway.)
Eh. I've kept eggs unrefrigerated for weeks and lived to tell the tale. They were very fresh eggs.
You can simmer for about 45 mins on med-lo, but I prefer to simmer at lo for a couple of hours. YBoneBoilingMMV.
YAY! I'm glad the heat worked, and I am SO keeping that in mind.
Hair report - not quite the screaming cherry red I was aiming for, but I AM very pleased with it. It's more a shrieking merlot-served-on-sunny-patio. It will look red but reputable in a medium-lit shot, and will blaze like fire in the sun.
That, a salt rub and a brow wax and I feel like a girl again. (Whatever that is, gender blahdy -- I FEEL PRETTY!)
Oh, and I saw a Deborah Lippmann nail polish line in my Beauty Brands and there was this utterly awesome opalescent purple-lavender-light turquoise.
Whatever Lola Wants [link] (yeah, made with Kelly Ripa, I KNOW, but if I hadn't been chanting "Budget budget wait for nail polish box, bitchface" it would have been MINE. So pretty on!
I simmer stock for 4 hours, Sox, but I think I am an outlier (and I like my chicken broth as rich and gelatinous as possible).
I've kept eggs unrefrigerated for weeks and lived to tell the tale. They were very fresh eggs.
When I first started dating Tom I noticed that he kept his eggs (from the supermarket) in the cabinet. I asked him to start keeping them in the fridge, which he did, but I don't think he ever had any adverse reactions from it. I think it might have been a British thing? I don't know.
When I visited Ireland several years ago, supermarkets kept eggs on the shelves, not in the fridge.
Ok, I simmered it for a couple of hours - everything fell apart when I strained the broth out, and it smells awesome. We had chicken for dinner and I couldn't see letting the bones go without making broth, even though it's late.
Thank you for the tips - I'm going to let it simmer longer next time, as I trend toward outlier.
When I visited Ireland several years ago, supermarkets kept eggs on the shelves, not in the fridge.
Same here.
Canadians (of my mom's generation at least) keep butter on the shelf in the cupboard. Not eggs though, so far as I've noticed.
Fresh, well-handled eggs can keep at room temperature for a long time. It's the dubious health practices of the factory farming industry that make refrigerating them a requirement, not anything inherent in the eggs themselves.When I finally get my chicken coop, I will have awesome, fresh eggs that I will keep on the counter.