Fixing fence is the one of the hardest jobs on a ranch. I no longer live on a ranch, but I do know what hard work is. Fences are everyone's concern, but nowadays,the "hole" is always your neighbor's side not your own. It used to be that you would respect your neighbor and mend the fence together. If their cows got in your field, a simple phone call resolved the problem. You might even saddle up your own horse and help them gather them up. We need more people who are willing to roll their sleeves up and fix the fence regardless of who your neighbor is. There are people in this country who need to be reminded that a fence is like the way you should conduct your life. Your posts should be straight and neat. The wire needs to be stretched tight and your gate might be closed, but can still be easily opened. And most of all, we can all saddle up together and ride the range, it won't matter if you have an Appaloosa, Quarter Horse or Thoroughbred. The cows still have to be gathered, fences have to be fixed, and the range is a wide open space of opportunity for us all.

Scrambled Eggs

Posted Tuesday, February 28, 2012, at 6:01 PM

Many thanks to those who have fought and died to protect and preserve our freedoms. And to the immigrants who came to America to build new lives. The Pioneers who blazed the trails.

One of my grandson's favorite stories is "Green Eggs and Ham". He will beg you to read it over and over and ----over again, if you will let him.

Green Eggs to me would be an acquired taste. Even closing your eyes while taking a bite would require a different kind of courage. "I do not like Green Eggs and Ham, I do not like them Sam I AM". Company manners would dictate a couple bites so as not to hurt your host's feelings.

The ultimate Green Egg in our world is the Chinese Delicacy, "1000 year old Eggs" They are preserved eggs that have been stored for 100 days. The preservation process involves coating a duck's egg with clay or other similar materials.

I personally have never eaten one of these. I might take a bite but I am pretty certain, that I wouldn't ask for seconds!

There are hard-boiled eggs that you peel and put into a pickle jar. They taste pretty good, even if you add a jalapeno or two.

The Hard-Boiled Easter Egg can be all shades of green with a little food coloring and a flick of the wrist. They also turn green if you happen to "lose" one behind a chair or outside behind a bush.

Our mother used to take leftover hamburger, eggs, mashed potatoes and some ketchup to make a type of patty that she cooked on the electric griddle. It was a nice variation of our usual supper fare and probably saved Mom some labor.

Scrambled Eggs invite other foods to join them. You have onions; peppers, cheese, hamburger, chicken, crackers, mushrooms, and any other ingredient that is waving it's hand when you look into the refrigerator. No one wants to be left out of the Egg Scramble Event!

After the past few days of reading blogs and comments, I have come to realize that even being an American is not enough to bind our country together. We all have our ideas about what will make the scrambled eggs taste good; but we seem to have gotten lost in the details of how simple a scrambled egg dish can be.

Many of us share important thoughts and concerns with each other every day. Lately, instead of a freshly cooked scrambled egg dish, we seem to be more content with a food fight.

Rotten eggs have crept in and stunk up the works. Who cares who threw the first one, it got thrown anyway. What is more important is that we respect the fact that many other ingredients reside in the refrigerator along with those cartons of eggs.

There are days when I lose the battle with temptation and post a comment that should have never been thought of in the first place, let alone typed. Some of us don't like onions in their eggs or cheese. Others are content with "fake" eggs with the idea that it will keep their cholesterol levels down.

Regardless of your point of view or your recipe for the best scrambled eggs ever, step back and turn the heat down. The eggs cook just as good on low heat as they do on high.

This is my cranky, preachy thought for the day. Please feel free to share your recipes for your favorite scrambled eggs. We might all be surprised how many of us have something in common after all.

Comments

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.5 lb. bulk breakfast sausage browned or what ever leftover meat is sitting in the fridge.

1 large onion chopped

GARLIC

salt and pepper to taste

1 lb frozen southern style hash browns cooked.

1 dz. eggs

Add everything in the above order to a hot skillet, reduce heat for about 3 min. pop in the oven till browned and set.

Breakfast lunch or dinner.

1 skillet, easy cleanup.

-- Posted by royincaldwell on Tue, Feb 28, 2012, at 6:42 PM
Great blog, Bonnie

Good recipe Roy

!!!

-- Posted by jessiemiller on Tue, Feb 28, 2012, at 7:07 PM
Yum!

-- Posted by KH Gal on Tue, Feb 28, 2012, at 7:14 PM
Great Read Bonnie !

I have a scrambled egg recipe that I brought back from Spain, way back in the 70's. I don't cook much anymore so my husband has been making it the past few years.

I don't go by measurements it's sort of goes by taste. :) It might not sound so delicious but it really is.

Scrambled eggs and Spinach (or spinach with eggs)

Boil up some fresh spinach then drain

Add oil to skillet . I use Olive oil because that's what they use over in Spain.

Fry up the spinach making sure you don't burn it or cook it to long.

Scramble eggs (this is the part where your on your own in figuring out how many eggs to use with the amount of spinach you boiled.)

Push spinach to one side of skillet or use a separate pan for cooking the scrambled eggs. After scrambling the eggs toss them into the spinach and cook until their mixed into the spinach. Salt and that's all there end of story

I got another egg recipe from Spain

-- Posted by MsMarylin on Tue, Feb 28, 2012, at 7:23 PM
Sounds good MsM. Gotta try it. My recipe came about many years ago when I was raising 2 teens.

-- Posted by royincaldwell on Tue, Feb 28, 2012, at 7:43 PM
Roy your recipe is a good one to make after you have been working all day. I would say that's a comfort food....

-- Posted by MsMarylin on Tue, Feb 28, 2012, at 7:51 PM
Roy, I like the "fridge recipies " too!

-- Posted by jessiemiller on Tue, Feb 28, 2012, at 7:52 PM
I had many a dinner made of scrambled eggs, diced onions, leftover fried potatoes , diced balogna, crumbled up sausage, a little cheese and flavored to taste (a pinch of this, a dash of that).

Breakfast casseroles of "cackle-berries", scrambled in a cast iron skillet mixed with diced ham and bologna browned in bacon grease weren't uncommon when large numbers of guests showed up.

When we changed our home grown chickens into frozen fryers, the eggs were stewed with other left-overs and shared with all who chased the "chickens with their heads cut-off".

But green eggs, I'll pass.

-- Posted by wh67 on Tue, Feb 28, 2012, at 8:02 PM
Lol Warren!

-- Posted by jessiemiller on Tue, Feb 28, 2012, at 8:19 PM
Never missing in this house. Eggs, hash browns and left over meat. Many thanks for the nice remarks. I think I'll stick to cooking blogs for a little while.

-- Posted by royincaldwell on Tue, Feb 28, 2012, at 8:24 PM
You are welcome. Sometimes, it isn't my words that get put in the blog and this was one of them, I only typed.

God is so good.

-- Posted by KH Gal on Wed, Feb 29, 2012, at 7:22 AM
LOL Buckshot. I love your plays on words!

-- Posted by jessiemiller on Wed, Feb 29, 2012, at 8:28 AM
For Pete's Sake! Lost my appetite now too.... *ack phewie!*

-- Posted by jessiemiller on Wed, Feb 29, 2012, at 10:24 AM
Bologna was really minced ham at our house. It was either Falls Brand lunch meat if it was thin sliced, or it was whatever brand was available if you had to slice it off a big chunk in the ice box (fridge).

Baloney was the stuff that came in rings and THAT belonged to Dad, period.

Baloney was known to have a greenish tint at times, but nothing that peeling the skin off or putting it in a searing hot skillet wouldn't cure. If a dish towel dipped in a little vinegar didn't work, the chickens could have it. :+)

-- Posted by wh67 on Wed, Feb 29, 2012, at 12:03 PM
JYD, you from back there?

-- Posted by royincaldwell on Wed, Feb 29, 2012, at 5:56 PM
Having seen a few "documentaries" lately about the process of making the stuff, it is hard to tell what the stuff is made of, but I suspect "ham" was NOT a primary ingredient ANYWHERE.

ALL NATURAL, Emulsion of a variety of animal by-products pushed into calf gut container doesn't ride well either.

-- Posted by wh67 on Thu, Mar 1, 2012, at 1:06 PM

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