The Incredible Edible Egg

Spring has sprung at last! Well, for most of us anyway, condolences to those who found themselves buried in snow this weekend. Anyway, whenever there's a change in season talk turns to the ole egg standing on end trick. While there seems to be some debate as to whether you can stand an egg on end strictly during the Spring Equinox or any time during the year, I decided to look into some interesting facts about eggs.

• How do you know if an egg is raw or hardboiled? Spin it, if it wobbles, it’s raw, if it doesn't, it’s not!
• If you drop an egg on the floor, drown it in salt for easy clean up!
• Eggs are #2 on the The Food Allergy and Anaphylaxis Network's list of foods that cause the most allergic reactions.
• An egg's color is based on the color of the chicken (white for white, red for brown) not her diet.
• Brown eggs and white eggs both have the same nutritional value.
• The fresher the egg when boiled, the more difficult it is to peel! This is because as an egg ages the albumen (white stuff) dries up forming an air bubble between it and the shell.
• The smallest egg in the world is laid by the hummingbird.
• The largest egg in the world is laid by the ostrich.
• 1474 - Basel, Switzerland - a rooster is accused, tried and convicted of being a sorcerer and burned at the stake together with his egg. (and no, roosters cannot lay eggs)

Looking for an unusual egg recipe? How about Bacon and Egg Ice Cream? Sounds strange yes, but apparently it's pretty awesome so if you like making ice cream, give this a whirl! My favorite type of egg to eat, EVER, has to be Scotch Eggs! There just are no words to describe the joy in scarfing down this fried, breaded, meaty, fattening, artery hardening, heart clogging treat but if you ever get the chance to have one, by all means enjoy! Hey, everything in moderation right?

Now to business, I've listed a few new items in my Etsy shop this week. If you liked my Pina Colada candle you'll love my Large Margarita candle complete with salt and smells so real you'll have to stop yourself from taking a sip! You can also find my sweet scented Strawberry Pie, tart and delicious scented Lemon Meringue Pie, and if you were a fan of my Apple and Pumpkin Pie candles last year you'll fall head over heels over my new Blueberry Pie. It looks and smells so real your mouth will water for the real thing! Finally, if you like my mini Hot Fudge Sundae you'll love my new mini Old Fashioned Strawberry Shake candle complete with whipped cream dollop. If candles just aren't your thing or you're looking to expand your foodie decor, check out my new line of funky Java Cats, perfect for the coffee enthusiast. Check out my Etsy widget just to your left for pictures of my latest creations or visit culinarychiqconcepts.etsy.com.

I've also decided to implement my recycling program in a continued attempt to reduce my carbon footprint on this great planet of ours. Now when you buy a beverage, ice cream or mini candle, return the glass in good condition when the candle burns out and get 30% off your next purchase!

Until next week, chow for now!

Delicious goings on are afoot!

March looks to be a very busy month as there are now 7 new items listed in my shop with much more to come! I had so much fun making my Old Fashioned Hot Fudge Sundae candles that I’ve decided to make a smaller votive sized version which is now featured for $5 plus shipping. This week I’m also unveiling the long promised Orange Dream sherbet candle that smells as sweet and creamy as it looks and, for a taste of the tropics to help you lose those winter blues, there’s my mouthwatering Pina Colada candle.

Next week you’ll be introduced to my strawberry, mixed berry and blueberry pies and strawberry milkshake will be added to the ice cream line of luscious soy candles. For those who may have missed it another creation I had fun with, the Irish Coffee candle, is now on sale so pick one up today!

I anticipate announcing consignment at two local stores as well as my spring and summer fair schedule this month once I confirm the venues so if you live in Maine or intend to visit the Portland area feel free to look me up! Keep checking this blog for updates and feel free to browse my shop: culinarychiqconcepts.etsy.com for items available now. As always if there’s something you’d like but don’t see, drop me a line and ask me about it.

FREE TEALIGHT WITH EVERY ORDER!

Now, when you place an order, you'll receive a sample tealight of a different candle currently available at Culinarychiq Concepts or get a sneak preview of upcoming candles: Blueberry Pie, Strawberry Milkshake, Lemon Meringue Pie and Margarita!

If you have a tealight preference, please leave a message when you order otherwise let it be a pleasant surprise:)

Chow for now!

Mac 'n' Cheese for sophisticated adults

A few days ago I attended a nice pot luck luncheon with some very nice ladies. The theme was Valentine's Day (conflicting schedules called for a belated luncheon) and the tables were all decked out with pretty pink and red heart shaped paper plates and napkins on tablecloths sporting happy light red hearts while we sipped an addictive "cocktail" of ginger ale and cranberry juice.

The attendants were mostly elderly women and, knowing there would probably be health concerns and palates that wouldn't exactly appreciate bold flavors or spices, it took me almost a week to figure out what my culinary contribution would be. My first choice was spanikopita or a blend of spinach, herbs and feta cheese wrapped inside filo dough. I could eat them all day and usually love to make it, but for once, I just couldn't be bothered with the mess and hassle of dealing with filo dough. I also seriously considered this recipe for Citrus Hot Chocolate but had no way of transporting it and I had the feeling keeping it warm might be an issue. Finally, I decided on this recipe calling itself Penne Pasta with Sun-Dried Tomato Cream Sauce.

The name itself is a bit misleading as the tomatoes are boiled with the pasta for 2 minutes and the cream sauce is poured on top. However, this is a very simple and easy recipe that's a joy to throw together! The resulting sauce gives the impression you've been hovering over a hot stove for hours simmering a classic bechamel sauce rather than just a few minutes. As with any macaroni and cheese recipe I've come across, I don't get as much sauce as I would like. Of course, growing up munching on Kraft Macaroni and Cheese I love my elbow macaroni to drip and ooze velvety cheese. I don't know if that's technically wrong, but I like it and all the training in the world won't change my mind!

Anyway, this recipe needs few adjustments. I mean, it's terrific as is and the taste is fantastic but I wasn't able to find the shredded Italian-style four-cheese blend the recipe called for. I did, however, find a nice six cheese blend by Sargento involving Parmesan, Mozzarella, smoked Provolone, Asiago, Romano and Fontina cheeses. Not realizing I'd run out of dried basil I used Italian herb seasoning instead. If you like your mac 'n' cheese ooey gooey like I do, double the amount of cheese and milk but stir them in one package and can at a time to make sure everything melts and blends the way it should. Finally, I had to resist the urge to throw in some chopped Prosciutto because of the palates involved so I don't know how it would turn out but I don't imagine it would hurt the flavor especially for those of you who like little pieces of ham or bacon in your mac 'n' cheese. If you decide to try this, go a little at a time, stir and taste as too much might overwhelm and kill the dish. Oh and while I'm thinking of it while this dish doesn't need it at all, if you absolutely insist in some kind of crunchy topping on your mac 'n' cheese, try some Italian seasoned bread crumbs, or since we're trying to be sophisticated here, why not add Panko and pop it in the oven for a few minutes.

Well, that's enough of my ramblings. I finished that candle order for my friend that I mentioned a few weeks back (see pic below) and I've started working on a few new creations for Spring.

Hopefully next week I'll have pictures and prices of Orange Cream Sherbet candle and just in time for St. Patrick's Day, Irish Coffee candle! I also hope to have news of placement with a store featuring crafts and home decor here in Maine. So, stay warm and dry everyone, winter is nearly at an end. Chow for now!

NEW CANDLES!

So, it looks like my latest experiment has paid off, introducing my new Ice Cream candles coming this spring! Pictured above is the scented Butterscotch Ice Cream Sundae, mmmm. Scrumptious French Vanilla blends with the creamy aroma of sweet Butterscotch for a treat so real you can almost taste it... and yes, that IS a scented cherry on top!

Over the next few days I'll be making and posting pictures of Hot Fudge Sundae and Strawberry Sundae. Also coming soon will be pictures of Banana Split, Italian Ices and Orange Cream Pop. As always, if there's something you'd like to see feel free to drop me a line and I'll see what I can do! Sundaes will price at $15 plus shipping, Banana Split will price at $18 plus shipping and Italian Ices and Orange Cream Pop TBD.

So keep checking this blog for updates and in the meantime scope out other goodies available for sale right now at the Culinarychiq Concepts store! Chow for now.