explanation

You may be aghast at the inexplicable increase of posting lately. Three days of consecutive posts compared to a lot of nothing.

Well.

Let me tell you the reason.

The reason is:

oBvioUS

Can you guess?

(the capitalized letters above happen to spell BUS. Did you notice? This has nothing to do with the reason though. Ha. I'm super tricky like that)

So.

the oBvIOuS reason is...

(that time the caps spell BIOS. If you don't know what BIOS is, then consider yourself lucky)

school is out and I am a free woman till fall!

Yayayaya

Now I can watch this video over and over with no time restraint:

the decline and fall of the british empire

Is a book. DH is reading it. This is the cover:

4 words:

this photo is hilarious

why hem when you can STAPLE

The Egg: one eternal round

So.

Have you ever noticed that the majority of recipes that call for an egg yolk (minus the white) are for dessert?

And another thing.

Have you ever noticed that the majority of recipes that call for an egg white (minus the yolk) are for dessert?

Yes. I have noticed both these things.

Macaroons. Angel food cake.

Pudding. Flan. (Hollandaise sauce is not in this listing. Nor is mayonnaise.)

If one is trying not to waste part of an egg, one is forced to make two desserts. This might be considered a hardship by some. Others might toss the half they don't use.

To this end, I actually spend time looking for non-dessert recipes that use egg whites. If you have some, please share.

I recently discovered that you can freeze egg whites for 12 months and they turn out ok. Egg yolks, not so much though.

Alas.