A few weeks ago I was looking back through some old posts and came across one about what I hoped to have one day (and stuffed artichokes which by the way are delicious and I should totally make this again soon). The very first line of that post is:
“My dream is to one day move out of suburbia and back into the country. I would like to have a few acres of land for the kids to run around on freely, I would like some chickens, maybe a goat, a clothes line to hang out laundry and a nice, big garden.”
As I read this post from 3 years ago I realized that I have everything I ever wanted right now. Everything…including chickens!
A few weeks ago, the kids and I went to the feed store in town for 6 baby chicks. We came home with 8 and everything we needed to keep them alive until a chicken coop could be erected to house our new little bundles of joy and poop.
Speaking of coops, my husband has taken it upon himself to build the chicks the most awesome chicken coop on this side of the Mississippi.
This may not seem like much to those of you out there who are married to a very skilled carpenter, but my hubby is a restaurant manager and building anything has not been included in his skill set. Until now! He has really gotten into it (and maybe over-engineered it just a little) and I couldn’t be prouder.
Once it is all said and done our new girls will be housed in high style. Hopefully it will be soon because these birds aren’t getting any smaller.
So, in preparation for the overwhelming mass of eggs that we won’t have until sometime in August I am working on egg dishes. This one is easy and perfect for Easter!
P.S. Thanks to April’s Attic for letting me borrow some super cute dishes!!
- 6 hard boiled eggs
- 3 t . prepared horseradish
- 1 t . spicy brown mustard
- ½ t . dried dill
- ½ T sweet pickle relish
- ¼ cup light mayo
- Pinch salt and pepper
- Pinch of paprika
- Peel eggs and cut in half. Remove yolks to a bowl and mash lightly with a fork. Stir in horseradish, Dijon, dill, mayo, pickle relish and salt and pepper. Whip until creamy. Scoop the filling into a small plastic bag and cut out one corner to make a piping bag. Fill each egg half with filling and then top with a sprinkle of paprika. Refrigerate until ready to serve.
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