tag:blogger.com,1999:blog-8921041223625707075.post5039681942725881948..comments2023-04-03T03:41:48.996-07:00Comments on Karey's Kitchen: Soft-Boiled-Eggs, Rosemaling, and ChicksKarey Swanhttp://www.blogger.com/profile/17034683057840961060noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8921041223625707075.post-85874621993462821322012-09-02T06:38:32.320-07:002012-09-02T06:38:32.320-07:00Carole,
I'm not going to be adding to this blo...Carole,<br />I'm not going to be adding to this blog anymore. I moved my 3 blogs in to one at http://homemakingbeyondmaintenance.blogspot.com/<br />I tell why the last post I wrote on this blog. I'll have to check out your blog again.Karey Swanhttps://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-9096373052714084852012-09-01T21:07:52.950-07:002012-09-01T21:07:52.950-07:00Hi there. I was looking at this great dish you li...Hi there. I was looking at this great dish you linked in to Food on Friday: Eggs. I realized that I haven't been following your blog. Sorry about that. I have signed up to follow now. It would be great if you followed Carole's Chatter back. Have a super week.Carolehttps://www.blogger.com/profile/16985978221627051493noreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-80803354465486204962012-04-22T19:51:42.241-07:002012-04-22T19:51:42.241-07:00About your yogurt comment, we have an EASY raw mil...About your yogurt comment, we have an EASY raw milk yogurt recipe. Here is the link:<br />http://rojerthat.com/2011/12/16/homemade-yogurt-its-easy/<br /><br />God bless!Megan of RojerThat.comhttp://www.rojerthat.comnoreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-11344333177072195282012-04-21T13:10:28.357-07:002012-04-21T13:10:28.357-07:00thanks for linking in.thanks for linking in.Carolehttps://www.blogger.com/profile/16985978221627051493noreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-21295409250091573252012-04-17T08:40:07.445-07:002012-04-17T08:40:07.445-07:00Hi Karey, thank you for sharing this. I've ne...Hi Karey, thank you for sharing this. I've never heard of the egg piercer or that egg timer before. I just ordered them both from ebay and can't wait to try them out! By the way, the Rosemal is very beautiful, and your chickens are adorable!<br />Take care,<br />Kathy in Sonora, CAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-80055593348501412192012-04-14T08:54:04.569-07:002012-04-14T08:54:04.569-07:00Whitney, it will be a lot of experimenting. Like e...Whitney, it will be a lot of experimenting. Like egg size even alters the cooking time too.<br /><br />I tell more chicken stories from the past in this post - http://kareyskitchen.blogspot.com/2012/03/chickens-again.htmlKarey Swanhttps://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-76723422958659126302012-04-13T21:59:11.756-07:002012-04-13T21:59:11.756-07:00I grew up eating soft boiled eggs, but haven't...I grew up eating soft boiled eggs, but haven't been able to get them just right so THANK YOU for the tutorial.<br /><br />I am new to chickens and have a little flock of week old chicks...love to watch them! I have marans, welsummers, wyandottes, and ameraucanas. I'm so excited about watching them grow and then getting fresh eggs!<br /><br />I'm not sure what all your's are, but I *think* I recognize 2 cuckoo marans, 2 black copper marans, and a welsummer. Congrats on those cuties.Whitneyhttps://www.blogger.com/profile/03156724404663738794noreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-27349104699368723732012-04-13T11:28:30.445-07:002012-04-13T11:28:30.445-07:00Marci, when I had my own chicken's eggs I cook...Marci, when I had my own chicken's eggs I cooked them from room temp. It'll be an adjustment for barely cooked eggs. I do your version for hard-cooked, leaving them about 10 minutes.<br /><br />By the way, I read, and then re-read your cheesemaking page once in the process. I did Feta - not salted, but brined (Monte thinks too salty still, but I like). Then used it's whey for ricotta. I wouldn't work tho until I heated it to the 210 degrees.<br /><br />I'm loving having raw milk. May not do cheese making much - too expensive. Your having milk at your disposal is great! I'm enjoying the various cultured milks tho - Villi, Piima, and dairy Kefir. Don't know yet if I'll stick with one. Not wanting to heat my raw milk to 180 for typical yogurt.Karey Swanhttps://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-8921041223625707075.post-60994123159719112612012-04-13T11:19:42.378-07:002012-04-13T11:19:42.378-07:00I love to paint, but never got the fine touch for ...I love to paint, but never got the fine touch for rosemaling. Her work is beautiful. I put my eggs (room temp) into a pan and cover with water. I put a lid on. As soon as I hear them almost boil, I turn the heat off and leave them. They are not soft though.Marcihttps://www.blogger.com/profile/00837798938089334872noreply@blogger.com