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Chewy Irish Coffee Blondies

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on June 5, 2012| Leave a Comment »

A dose of caffeine sent my heart into a five-hour roller coaster ride that ultimately landed me in an urgent care center. While being examined, I described the rhythms of my heart to the emergency room doctor as “CLUNK-clunk” and Beedeebeedeebeedeebeedeebeedeebee . . . .”  He explained that one of the “wires” in my heart is “frayed” and he ordered an EKG. While waiting with me to have the EKG, my husband flipped through the pages of a magazine. “You should make these,” he said. “Make what?” I replied distractedly. “These bars,” he said showing me a photograph in a magazine. “They look so good! Go ask the receptionist if she can make a photocopy of it for us,” I urged. A few minutes later he returned, sat down and said, “She said we could take the whole magazine. And, on second thought,” he continued, “maybe you shouldn’t make these.” “Why not?” I asked. Sheepishly he replied, “I read over the recipe and . . . it has caffeine in it.”  Caffeine or not, I still made these buttery, coffee-flavored bars that are topped off with the perfect complement – a whiskey-flavored glaze. Maybe these blondies will make your heart race, too!

Chewy Irish Coffee Blondies
Recipe from Martha Stewart

Ingredients for the Blondies:
2 sticks unsalted butter, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups packed light-brown sugar
3 tablespoons freshly ground coffee
Salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on

Ingredients for the Glaze:
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners’ sugar, sifted

Directions:
1. Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.

2. Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27-30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.

3. Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners’ sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondie into 2-inch squares. (Blondies can be stored at room temperature up to 2 days.)

Makes 24.

Linnell’s Notes:
1. The batter is very thick. Spread it out in the pan with the back of a spoon or a spatula before baking.
2. I like my blondies chewy, so I baked them for only 27 minutes.
3. I cut about a half-inch off the corner of a disposable, plastic, sandwich bag and inserted a round pastry tip. Next, I put the glaze in the bag and squeezed the glaze over the uncut blondie.

Enjoy!

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Friday’s Fresh Five! (5/25/12)

Posted in About me, Aging, Entertainment, Environment and Ecology, Health, inspiration, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , on May 25, 2012| 2 Comments »

Always expect the unexpected. Life is unpredictable. With an open mind, on any given day, you can turn the corner and find hot pink alligators clinging to the sides of buildings. Open yourself to new ideas and new possibilities, for these are the things that make life richer and more rewarding. Friday’s Fresh Five! tries to engage your interest and nudge your conscience by exposing you to things you might not normally come across. Hope you enjoy its unpredictability and keep looking for those hot pink alligators!

#1 – Name Game
Can you name all fifty states in 5 minutes? Test your knowledge by taking this Name All 50 States quiz. Not challenging enough? Try to Name All 50 State Capitals! Thanks to mental_floss for always keeping us on our toes!

#2 – Low Cal Cocktails

Drinking refreshing cocktails can cool you down on a warm day, but they can also add a few extra calories to your diet. Check out these recipes for 200 calories or less cocktails that quench your thirst and help you watch your waistline! Tequila Bramble, anyone?

#3 – Draw a Stickman

Draw a stickman and use your artistic talents to assist him on his adventures. I discovered this cute site and discovered that I can’t draw worth beans. It’s a nice short diversion that breaks up hours of working at your desk!

#4 – Water, Water, Everywhere, Nor Any Drop to Drink
This line from The Rime of the Ancient Mariner, written by Samuel Taylor Coleridge, is a fitting description for All the Water on Earth, a Woods Hole Oceanographic Institution animated clip. After viewing it, you may think twice about ever wasting water again.

#5 – All Great Things
All the great things are simple, and many can be expressed in a single word: freedom, justice, honor, duty, mercy, hope.
Winston Churchill

Give thanks to our veterans this holiday weekend.

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Stuffed Cherry Tomatoes Italiano

Posted in About me, Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , on May 15, 2012| Leave a Comment »

My husband will wonder if I’m throwing an impromptu party when he finds a container of freshly stuffed mushrooms and cherry tomatoes in our refrigerator. Yes, I’m having a party, but just a party for one! With only two months left before my son’s wedding, I would still like to lose some weight. Since my son became engaged, my husband has managed to lose over twenty pounds. What about me? Well, despite the fact, that I eat a small-portioned, healthy diet and work in a mix of cardio and strength training on a regular basis, I’ve not lost a single pound! My trainer tells me not to fret, since I have lost inches and body fat. So what about the appetizers in my refrigerator? Other than at the gym, I hate repetition. Bored with the usual snacks of apples, celery, and carrots, I decided to reward my progress with some healthy gourmet snacks!

Stuffed Cherry Tomatoes Italiano
Recipe as found in Deborah Anderson’s cookbook Easy Gourmet-Style Cooking With 5 Ingredients

Ingredients:
36 cherry tomatoes
1 – 15 oz. can of cannellini beans, drained
1 bunch of fresh basil, plus 24 leaves
2 tablespoons garlic-flavored olive oil
2 tablespoons freshly squeezed lemon juice

Directions:
1. Rinse the tomatoes and set aside.
2. Also wash and set aside 24 small basil leaves and chop remaining basil.
3. Cut 12 tomatoes in half, squeeze out all the seeds and juice, dice and set aside.
4. In a food processor or blender, puree the beans, basil, garlic oil and lemon juice until it reaches a finely chopped consistency.
5. Place pureed bean mixture in a medium bowl. Stir in the chopped tomatoes and chopped basil.
6. Remove top 1/4 portion from remaining 24 tomatoes and discard.
7. Slightly squeeze out the seeds, liquid and pulp using a small spoon, so you can create a cavity within the tomatoes.

8. Fill tomatoes with the bean mixture.
9. Garnish each tomato at the top with 1 basil leaf.

Makes 2 dozen.

Linnell’s Notes:
1. Having large ripe tomatoes sitting on my kitchen counter, I decided to dice those instead of the cherry tomatoes.
2. I used a little bit more lemon juice than called for, just to give it a fresher flavor.
3. I added half a shallot, a little salt and freshly ground pepper to the food processor before adding the beans.
4. You don’t want to over process this bean filling. It should still have small chunks of bean in it.
5. The recipe confusingly adds the basil twice – once to the food processor and then again to the pureed bean mixture. I ended up adding some to the food processor, and added in a bit more with the tomatoes. Although I love basil, I would probably not add as much the next time I make this recipe.
6. I did not discard the tomato tops as instructed in step 6. Instead, I diced them and added them to the bean mixture. I hate to waste food!
7. I used the small side of the melon baller to scoop out the tomatoes and then inverted the tomatoes on a paper towel to drain. A small demitasse spoon was used to fill the tomatoes and the mushrooms with bean filling.
8. Garnishing the tomatoes and the mushrooms in the photo are tiny Globe Basil branches from my garden.
9. The bean mixture is also delicious in baby bella mushrooms.

Enjoy!

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Friday’s Fresh Five! (5/4/12)

Posted in About me, Aging, Entertainment, Health, In The Kitchen, inspiration, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , on May 4, 2012| 1 Comment »

They’re finally here! After a seemingly long wait, the little strawberry stand down the way from my home finally reopened. Baskets overflow with big, red, ripe, juicy strawberries and customers eagerly stand in line to get some of the first-of-the-season beauties. They are just one of the reasons I love spring!

#1 – Strawberry Trivia – True or False?
A. Strawberries are the only fruit with the seeds on the outside.
B. The average strawberry has about 200 seeds.
C. Strawberries were once used as a toothpaste to clean teeth.
D. Strawberries are the most valuable fruit crop in the U.S.
E. Strawberries will continue to ripen once picked.
F. Strawberries are part of the rose family.
G. Strawberries offer more Vitamin C than any other berry.
I. Strawberries are the second fruit to ripen in the spring.

Answers: A (T ), B (T), C (T), D (F – strawberries are in fourth place after grapes, apples, oranges), E (F – strawberries will not ripen once picked), F (T), G (T), I (F – strawberries are the first fruit to ripen in the spring.

#2 – Berry Beautiful
Forget about drinking your strawberry smoothie! Slather it on your face instead! Because strawberries contain salicylic acid and antioxidants, you can use them to make beneficial and natural face masks at home. Go to Strawberry-Recipes to read about the benefits of strawberry facial masks and try its recipe below:

Homemade Strawberry Facial Mask

Ingredients:
4 to 5 very ripe, medium size strawberries
2 teaspoons heavy cream
1 teaspoon honey

Directions:
Rinse the strawberries and dry with a clean cloth or paper towel. In a small bowl, mash fruit with a fork. Add cream and honey, mixing well. Apply immediately and leave on for 20 minutes. Rinse of with lots of warm water.

#3 – A Wall to Watch
Friday’s Fresh Five! is all about sharing, so when I came across Wall to Watch, an “online gallery of undiscovered content,” I knew I had to share it. It’s a site that presents nine interesting articles a day. Check it out and enjoy!

#4 – Berry Good For You
Eating blueberries and strawberries are one of the nine things listed in the article “Boost your brain: things to do, eat and drink which could stave off Alzheimer’s.” I already feed my husband nutrient-packed strawberries and blueberries; now if I could only get him to follow tip number 2 and clean the house for his own good!

#5 – Love Is A Fruit
Love is a fruit in season at all times, and within reach of every hand.
Mother Teresa

Have a wonderful weekend!

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French Breakfast Puffs

Posted in Holidays, Parenting, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on May 1, 2012| 7 Comments »

“Mom’s going to love these,” I thought to myself as I whipped up a batch of French Breakfast Puffs. Cinnamon-sugar coats tender, buttery mounds of baked perfection. Although their exteriors are golden, one bite gives way to a moist and tender muffin-like texture. I know my mom will really enjoy nibbling on these while sipping her morning coffee. Serve these delicious morsels at any brunch, but why not plan ahead to Mother’s Day?

French Breakfast Puffs
Recipe from The American Country Inn and Bed And Breakfast Cookbook

Ingredients:
1/3 cup shortening, softened
1/2 cup sugar
1 egg
1½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
*******************************
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter, melted

Directions:
1. Preheat oven to 350 degrees F. Grease muffin cups.
2. In a large bowl cream together the shortening, sugar, and egg.
3. In a separate bowl, sift together the flour, baking powder, salt, and nutmeg.
4. Stir flour mixture into the sugar mixture, alternately with the milk.
5. Fill the prepared muffin cups 2/3 full.
6. Bake for 20 to 25 minutes, until golden brown.
7. In a small bowl combine the sugar and cinnamon. Roll the warm muffins in melted butter, then in the cinnamon and sugar mixture. Serve hot.

Makes 12 muffins.

Linnell’s Notes:
1. If you don’t like the taste of nutmeg, you can leave it out. One time I accidentally left the nutmeg out and the puffs still tasted great. Nutmeg does lend more depth to the overall flavor, though.

2. I melt one cube of butter (8 T) and always barely have enough to coat all the puffs.

Enjoy!

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Cinnamon Chia Seed Granola

Posted in About me, Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on April 24, 2012| 2 Comments »

Just mention the word chia and everyone instantly thinks of “hairy” green chia pets. But did you know that chia seeds are considered to be a superfood? According to Lindsey Duncan, ND, CN, of the Dr. Oz Show, “Contributing to its super-seed status, ounce for ounce, chia seeds have more omega-3 fatty acids than salmon! Chia is one of the most concentrated sources of omega-3 in any food. It also contains high amounts of omega-6 . . . Chia also contains calcium; in fact, it delivers 18% of your daily value per ounce, which is three times more than skim milk.” Ms. Duncan also states, “With nearly 11 grams of fiber per ounce, chia delivers 42% of your recommended daily value of fiber in a single serving. Fiber is vital for all aspects of health, and is especially key for weight loss and digestion . . . Chia absorbs up to 12 times its own weight and expands to curb your appetite, so adding just an ounce or so of chia seeds to your diet can reduce caloric intake and help lower the energy density (or calories) of foods, plus double the amount of fiber you receive.”

I keep a little jar of chia seeds on my kitchen table to remind me to sprinkle the seeds on my food at mealtime, but I’m always looking for additional ways to incorporate it into my diet. This recipe for Cinnamon Chia Seed Granola couldn’t be easier and it is packed with good things – cinnamon, chia seeds, rolled oats, and honey. It’s great for breakfast or for a snack! Need more super ways to eat this superfood? Here’s a link to 40 Ways to Use Chia Seeds.

Cinnamon Chia Seed Granola
Recipe provided by Peanut Butter Fingers

Ingredients:
1 cup old fashioned oats
2 tbsp. chia seeds
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. honey
1 tbsp. canola oil

Directions:
Preheat oven to 300 degrees and spray a cookie sheet with cooking spray. Combine the first four ingredients in a small bowl and stir. Slowly stir honey and canola oil into oat mixture until oats are adequately coated. Spread granola onto prepared cookie sheet and bake for approximately 15 minutes, stirring halfway through. Let cool until oats become crunchy and enjoy.

Makes four 1/4 cup servings

Linnell’s Notes:
1. I quadrupled the recipe because I wanted extra for snacking!
2. Because I quadrupled the recipe, I baked it longer. It took about 15-20 minutes of additional baking time to get my batch of granola golden and crunchy.
3. If you measure out the oil before the honey, the honey will slide right off of the oiled tablespoon!

Enjoy!

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Tri-Color Potato Medley with Green Chile-Cilantro Salsa

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , on April 17, 2012| Leave a Comment »

The children’s counting rhyme “One potato, two potato, three potato, four . . . .” ran through my head as I wondered what to do with a five pound bag of tri-colored potatoes that my husband brought home after a quick run out to Costco. Small red, cream, and blue potatoes tumbled out of the bag as I prepared them for roasting. But before tossing out the bag, I looked at it and discovered a simple and seemingly low-calorie recipe, full of fresh flavors and a little bit of kick. Knowing that this potato salad would be a huge hit with my family, I changed course and turned off the oven!

Tri-Color Potato Medley with Green Chile-Cilantro Salsa
Recipe from RPE/Naturally Nutritious

Ingredients:
5 lbs. medley of potatoes
7.5 tbsp. cider vinegar, divided
5 fresh jalapeños, seeds and ribs removed
Juice from 1¼ fresh lime
2.5 cup fresh cilantro, coarsely chopped
2.5 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil

Directions:
1. Place potatoes in a large saucepan, cover with water and add salt. Bring to a boil and simmer potatoes until just tender, about 15-18 minutes. Potatoes will continue to cook after draining; do not overcook or they will break apart.

2. Drain potatoes and rinse under cold water until slightly cooled. Cut into bite-sized pieces while still warm and gently toss with 2.5 tablespoons vinegar. Continue to cool potatoes to room temperature.

3. While potatoes cook, coarsely chop jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining vinegar until finely chopped.

4. When potatoes are cool, toss with pepper mixture and serve.

Makes 8 to 12 servings

Linnell’s Notes:
1. While searching for the exact recipe source, I found the potato distributor’s website and on it was the same recipe, but scaled back to serve 4 to 6 people. Here’s the link to that recipe.

2. Because the jalapeños I purchased were large and because I don’t enjoy the heat from peppers as much as the rest of my family does, I only added 2-3 jalapenos.

3. To make this recipe gluten-free, make sure to use an olive oil that has been manufactured without contamination from any wheat products. Bariani and Bertolli have been mentioned on a Celiac.com online thread as safe brands. In addition, cider vinegar is considered safe, but know that not all vinegars are gluten-free.

Enjoy!

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Banh Mi Bruschetta

Posted in About me, Husbands, Recipes, Uncategorized, tagged , , , , , , , , , , , , on April 10, 2012| Leave a Comment »

My husband seemed very pleased with himself as he carried the groceries into the house. “What’s up?” I queried while poking my nose into one of the bags. “I bought you something,” he proudly replied. Pondering what he could have bought for me at the grocery store, I said, “Oh, really?” While waiting in line at the check stand, my darling husband succumbed to the store’s clever merchandising ploy of surrounding the area with tempting, impulsive, and last-minute-purchase items. As he described the food magazine he purchased for me and why he thought it was a good one, I thought to myself, “How lucky am I? I have a husband who doesn’t mind running out to the grocery store and who thinks of me while he’s there!”

From my new magazine comes this appetizer version of a classic banh mi, a Vietnamese sandwich. Banh mi sandwiches usually require a light crispy baguette, some type of meat, cucumber strips, jalapeño slices, cilantro sprigs, and pickled daikon and carrots. This simplified version is an easy and delicious way to use up some of your leftover Easter ham!

Banh Mi Bruschetta
Better Homes and Gardens, Best-Loved Reader Recipes, submitted by Amanda Humann

Ingredients:
24 ½-inch slices baguette-style French bread
1/3 cup mayonnaise
2 tablespoons soy sauce
6 ounces thinly sliced cooked ham
1 English cucumber, sliced or shredded
1 cup shredded carrots (2 medium)
1/2 cup coarsely snipped fresh cilantro
Thin fresh jalapeño chile pepper slices, optional
Lime wedges, optional

Directions:
1. Preheat broiler. Spread one side of each bread slice with mayonnaise. Place bread slices, spread sides up, on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or just until starting to brown. Brush lightly with soy sauce. Broil for 1 minute more.

2. Top bread slices with ham, cucumber, carrots, and cilantro. If desired, garnish with jalapeño slices and serve with lime wedges.

Linnell’s Notes:
1. To make this appetizer more like an authentic banh mi, make up a batch of pickled daikon and carrots and use it to top the mini banh mi stacks.

2. There’s no need to measure out the mayonnaise. Using a spatula, just spread it directly from the jar onto the bread. You’ll find that you’ll use less than the 1/3 cup called for.

3. Carrots should be coarsely grated or julienned.

4. If whole slices of jalapeño seem too spicy for you, cut the peppers into strips or coarse chop them. I wear rubber gloves (designated for food prep only) when I cut peppers. Hot chile peppers have oils that can burn your skin and eyes, so make sure you wash your hands with soap and water after working with them!

Enjoy!

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Friday’s Fresh Five! (4/6/12)

Posted in About me, Art and Crafts, Creativity, Helping Others, In The Kitchen, inspiration, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , on April 6, 2012| Leave a Comment »

Ever have one of those days? Years ago I snapped this photo of a colorful art installation at the Biennale in Venice, Italy. When I accidentally came across the photo today, I thought to myself, “It’s an illustration of how I feel at this moment.” All my jumbled thoughts are somehow perfectly tied together!

#1 – What Can You Do With Adhesive Tape?
Numen/For Use is an artist collective that designs art installations using common everyday objects that are uncommonly used for art media. Using an untold number of rolls of tape, the collective created a huge spider-web-like art installation that spans buildings in Melbourne. Check out these incredible photos and a brief video of Tape Melbourne.

#2 – Grilling Asparagus
If you’re grilling asparagus this weekend, here’s a little tip for you. Soak some long bamboo skewers in water for about 30 minutes. Using 2 skewers at a time, skewer asparagus spears through top and bottom for easier handling on the grill. Now they’re a breeze to flip over! The photo below shows them before they were grilled. I washed and blotted dry the spears and then tossed them with olive oil, a little balsamic vinegar, garlic salt and freshly ground black pepper. Delish!

#3 – Dress A Girl
I have a new appreciation for pillowcases. This week I read an article in a newspaper about two local teenaged girls who “collect ‘gently used’ pillow cases and cut, sew and transform them into colorful dresses for girls in Zambia.” They are part of a project called Dress a Girl Around the World. Hope 4 Women International has distributed over 45,000 dresses in 53 countries around the world. To see some of the dresses made and the smiles they brought, watch this short video:

#4 – Things to Do for Yourself
At first glance, 30 Things to Start Doing for Yourself may seem like a long read, but, in actuality, the themes are familiar to most of us already. The list is a great refresher course on how to get the most from our lives. I enjoyed reading all 30 entries, but number one really spoke to me: Start spending time with the right people. – These are the people you enjoy, who love and appreciate you, and who encourage you to improve in healthy and exciting ways. They are the ones who make you feel more alive, and not only embrace who you are now, but also embrace and embody who you want to be, unconditionally.

#5 – Enjoy the Climb
“Everyone wants to live on top of the mountain, but all the happiness and growth occurs while you’re climbing it.”
– Andy Rooney

Enjoy your weekend!

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Handy Egg Tips

Posted in In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on April 3, 2012| 2 Comments »

It’s that time of the year – almost every shopping cart in the grocery store has a carton of eggs in it! Here are a few egg-ceedingly good tips and egg-cerpts about eggs that you might want to eggs-plore:

#1 – Eggs-cruciating
I’ve seen women at grocery stores go to excruciating lengths to get the perfect dozen eggs. They’ll move eggs from one carton to another until they have the desired combination. When you purchase a carton of eggs, always open the carton to visually inspect the condition of the eggs. But take your inspection one step further – while the lid is open, wiggle each egg in its spot. If an egg does not move, chances are it’s cracked underneath and the leaked egg has glued the shell to the carton. I don’t remember where I learned this tip, but I’ve used it for many years and have never come home with any “bad” eggs!

#2 – Eggs-cellent
If you are unsure about the freshness of the eggs in your refrigerator, put them in some water and see how they behave. What’s Cooking America has this to say about egg freshness:  Generally fresh eggs will lie on the bottom of the bowl of water. Eggs that tilt so that the large end is up are older, and eggs that float are rotten. The tilting is caused by air pockets in the eggs that increase in size over time as fluid evaporates through the porous shell and oxygen and gases filter in. The older an egg gets the more the gas builds up inside it. More gas = more floating!

#3 – Eggs-actly
To cook eggs exactly the way you like them, you need to take into account not just the length of cooking time, but also the size of the eggs you’re using. What’s Cooking America comes to the rescue again with this article and cooking guide, so that your eggs are perfectly cooked every time.

#4 – Eggs-tricate
Peeling hard boiled eggs is sometimes easy and sometimes frustrating. Often times it requires extricating bits of shell or membrane stuck to the egg. According to an article on Chef 2 Chef, The fresher the egg, the harder it is to peel – no matter how you cook it. A two week old refrigerated egg will peel beautifully for you once cooked, while an egg fresh from the chicken could be your worst nightmare.

#5 – Eggs-samples
Getting bored with hard boiled eggs? Go to Endless Simmer and check out 100 Ways to Cook an Egg.

#6 – Eggs-asperating
It can be exasperating when a recipe calls for separating an egg and you’ve managed to crack the egg shell into little pieces, or worst, you’ve broken the yolk sac. Here’s a handy little tip that makes the whole process easier: Carefully break an egg into a funnel. The egg whites will slide through the funnel, but the egg yolk will be left behind. Larger pieces of egg shell will be unable to get through the funnel, too!

Hope you enjoyed my “eggs-citing” tips!

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