flea, I'm sorry about your grandfather. He sounds like the kind of person who, if he were a character in a book, he would be dismissed as "unrealistic."

Burrell, I was pretty amazed what a difference it made to ease of peeling.

I was destroying hard-boiled eggs trying to peel them, and everyone just kept repeating the advice that old eggs peel the easiest. Which is fine, but we eat eggs often, and they don't have the chance to get old. (I realize we could buy an extra carton of eggs for the express purpose of letting them get old, but that takes up room in the fridge and, frankly, I can't plan ahead like that.)

So I googled for ways to make hard-boiled eggs easier to peel, and found this Serious Eats Food Lab piece: [link] which had the advice to put the eggs in the water AFTER it's at a boil. And I have to say, it works every damn time.

(Also, I am a little sad, because I'm thinking about how annoyed ita would be that we keep talking about eggs.)

Also, don't tell Client #2, but I am totally loopy on migraine meds (I just took 1/4 of a squirreled-away percocet, because the actual migraine meds are about as effective as Tic Tacs today) and yet I am about to proofread some articles. Just the easy ones, like case reports.

But DAMN, stupid head. I had insomnia last night from the migraine pain, so right now I am composed of 2 parts migraine pain, 1 part sleep deprivation, and 1 part looped on narcotics. WOO BRING ON THE HOOKERS.

I'm sorry for your family's loss, flea. Having worked with a number of people with his resume, I know they can be difficult parents.

My internet has been timing out all day. I spent some time on chat, and they said they fixed it. Nope. Also, I just melted part of a cutting board onto my cooktop.

I'm sorry for your family's loss, flea. Having worked with a number of people with his resume, I know they can be difficult parents.

My internet has been timing out all day. I spent some time on chat, and they said they fixed it. Nope. Also, I just melted part of a cutting board onto my cooktop.

I hope the meds help, Steph.

Today has been cool and rainy here. I love it! I went to the farmers market, spent this afternoon reading under a cat, and now I'm full of local sheep milk brie, local pate, and an elderflower cocktail while watching Star Trek TNG. My coworkers were complaining yesterday about the weather messing up their weekend plans. And I'm sorry Pride got rained on. But for me it's been a perfect day.

I'm sorry for your family's loss, flea. Having worked with a number of people with his resume, I know they can be difficult parents.

My internet has been timing out all day. I spent some time on chat, and they said they fixed it. Nope. Also, I just melted part of a cutting board onto my cooktop.

Mets!

Ginger, at least it wasn't your laptop, which is what I read the first time?

I just made these potatoes [link] and they are fucking delicious, but I have to figure out how to get the right amount of salt on them. Out of the pan, it was too much even for me, but rinsing them off was Too Far. Maybe shaking them off in a paper towel next time. I hope I can still get tiny potatoes from the CSA!

My condolences, flea.

Today is the day of the big BBQ fest on my street, and Dad surprisingly said he'd like some ribs, so I shuttled over some from food truck of the region's best shop. I also spotted a vendor selling roasted ears of corn, which handily evaporated any regret about not going to the district fair this year.

Sadly I've got just enough of a headache to be wincing at crowd noise and voices over the mic, so I won't be seeing the Commodores in person.

I think when I made salt-crusted potato I brushed the salt off before eating? With, like, a vegetable brush. You know. but that was a while back, I'm not sure. Did make for a delicious potato, that I remember. But that was one big russet, not a bunch of tiny potatoes, some sort of shaking sounds like a good thing to try.

Tep, I read somewhere (Serious Eats or Cook's Illustrate or one of my egg-centric cookbooks) that old eggs being easier to peel is a myth (I haven't tested it myself but wherever I read it it was a very convincing account of hard boiling older eggs and fresh eggs and concluding that it made no or not much difference to peeling but the fresh eggs tasted better with the conclusion go fresh eggs, choose fresh eggs). I just always assumed that hard-boiled eggs being hard to peel is just how it is (partially because I kept seeing instructions to peel eggs under running water and all my drought-honed instincts recoiled in horror) and only tried this boil water-add eggs- add ice business because I am working my way through The Food Lab by the Serious Eats Food Lab guy. Even the instructions there did not make clear how much of a difference it makes, I thought it would be, like, slightly easier.

tl:dr my point was supposed to be - you and I ultimately have the same source for hard boiling egg instructions.