Medium? Large? Or Jumbo? Ever wonder how, in the pre-mega-industrial age of farming, they graded eggs? Well, the Acme Egg Grading Scale is the answer. Friends of mine have one, and, for the past three or so years, I have seriously thought about swiping it. No need. This year, for my birthday, my friend Craig sent me my very own egg grader!!! Best present ever, if you aren’t counting the vintage apple peeler that arrived in the same package. Anyway, fast forward to a hot summer weekend. Some other friends of ours were visiting us upstate. Over cocktails and dinner preparations, they decided to start grading our eggs. Here is the end result. Lovely type treatment…don’t you think? Keep in mind that just because an egg looks large, it may not rate as highly as a smaller egg of denser proportion.
Garlic scapes are crazy and curvy, not to mention tasty. If you aren’t sure what they are, let me explain: scapes are the young flower stalks that emerge on hardneck garlic in early to mid summer. They get snipped off so the plant can direct more of its energy towards the bulb still in the ground. They are a fresher, milder version of mature garlic. That nature can produce these swirly beauties is astonishing. Some VERY generous friends dropped off an enormous bag of these the other day. Before whirring them into parsley, almond, lemon pesto, they had their moment in front of the camera. Karl Blossfeldt sure had the right idea when he turned to nature for inspiration.
Mold gets a bum rap. Yes, yes, it’s disgusting and smelly and can easily make you sick, or worse, even kill you. But, without it, we wouldn’t have cheese or salami, to name but two examples of choice edibles. Incidentally, it can also save your life. So really, doesn’t the good ultimately cancel out the bad? These rather beautiful photos were first spotted on the blog over at Present & Correct. (I say, twice in one week isn’t bad, eh!) They are originally from a tumblr blog titled, somewhat benignly, Magical Contamination.
One photo of a locksmith’s sign in Chinatown and another of piles of oranges at the Jean Talon Market in Montreal. Both are harbingers of good lock. Or is it luck? Anyway, Happy New Year!!
Maybe I’m not getting out enough, but this is the first time I’ve seen a “C” grade posted in a window of a restaurant. What, I wonder, does one have to do in order to qualify for such a stellar mark. Here is your answer. And, while it’s not pretty, I’m not sure the almost failing mark would stop me from going to my favorite restaurant.
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