We hope you are enjoying a good week. Many different activities and events started on the weekend in celebration of Independence Day festivities. Since July 4th is on Thursday, this week may continue with celebrations.
Start with marinating and serenading, getting ready for grilling and chilling, greetings and eating and then it will be time to rest and relax before starting a new week.
Independence Day is another occasion to display the American flag with a proud salute.
Have a safe and Happy July 4th celebration. God bless our nation as we stay true to our native land.
The weather seems to be a hot topic in conversation. It can be a bit warmer inside homes if residents are sensitive to temperatures due to health conditions like arthritis, diabetes, thyroid conditions, etc.
Please keep vigilant for the elderly, children and pets. Never leave people or pets in the car during the hottest days.
And remember to keep your cooler in the car for bringing home refrigerated groceries. Food safety is so important; especially this time of year with picnics, vacations and preparing larger servings for social gatherings.
Now, I am a good cook and perhaps you are, too. We may know someone said to be “a good cook.” One reason I watch the cooking segments and other food shows on TV is to see how and why different chefs do what they do as they handle the various foods. When you make scrambled eggs, when do you add salt?
Three reasons listed to salt eggs before cooking: Salting raw eggs as you whisk them to scramble ensures that the eggs will be nicely seasoned. Salt can also make the eggs more tender. Salt neutralizes the electric charge in the protein, causing them to uncoil slightly, loosening the raw egg and preventing the protein from bonding too tightly during cooking. (reference, Cook’s Illustrated)
Most mornings I prepare only one large egg and I beat it “to death.”
Whisking incorporates air, which produces a fluffier egg, like what you want! A good measure for each egg is pour in no more than a tablespoon of milk, cream or water to make the eggs soft.
I like to, and mostly always do, use a tablespoon of sour cream. It gives the egg a little more body and is not so bland. And, of course, stir in any cheese you like. If it’s a secret to fluffier eggs, I say beat the egg ’til it looks pale yellow and bubbly. Beat ’til your wrist gets tired. A whisk is another cooking utensil every good cook needs.
We are always happy to see our children, even if it’s just overnight sometimes, as it was last weekend.
Our grandson Ethan completed the summer engineering workshop held at Tennessee State University in Nashville June 10-23. That Sunday was the last day for the workshop and parents and other instructors were invited to share breakfast, other activities and attend the closing ceremonies where student groups made presentations and the instructors presented special awards. Students received the completion award.
Ethan also received the Zen award. He says it was a great learning experience and he got a breath of college life, too.
Ethan spent time with his maternal family in Gallatin, Tennessee, which is about 30 miles northeast from TSU. Ethan is happy to be back home to spend time with his buddies and friends, and, of course, his family.
On July 2, Ethan celebrates his birthday and we aren’t sure how excited he is about turning 16! Happy birthday to our one and only, forever grandchild!
Enjoy life today. Be blessed.
