Spice Dyed Easter Eggs

Sunday morning I got up early to dye Easter Eggs using spices, herbs, teas, vegetables, and assorted juices. I've always been hesitant to use commercial egg dyes since getting sick after eating an Easter Egg when I was a kid, therefore I was delighted to learn actual food could be used to color eggs. The results were mixed, with some dyes barely tinting the eggs and others giving a soft color. The basic recipe uses one cup of hot water in which to dissolve the spices and a tablespoon of vinegar. The eggs soaked for 60-90 minutes. I used one teaspoon of ground spice per cup - not quite enough, but a good start. Next time I'll use more spice. A light rub with olive oil after they dried gave the eggs a nice sheen.

Here's the list and results:

Fresh spinach (a good handful boiled for a long while) - not much color change and really icky, slimy spinach to strain out

Celery Seed - no color change

Mexican Saffron - very pretty light orange

Chili Powder - light orange

Curry Powder - pretty yellow

Ground Sage - nice greenish brown

Paprika - pale beige orange

Beet Juice - pale pink

Cherries in Wine (canned last summer) - purplish grey

Raspberry Tea - soft grey

Black Tea (Barry's) - varied browns

Dried Hibiscus Flowers - mottled grey

 Setting up for egg dyeing with spices and teas.

My favorites turned out to be the oranges and yellows: Mexican saffron, chili powder, curry powder, and paprika.

While I took the natural route, my brother and nephew used pens for a different take.

Eggs to warm a rocker's heart. 

Oh, and a Storm Trooper too.

Ahhh, A Holiday

This is what we’ve been busy with for the past few weeks:

• Painting the downstairs ceilings – a huge project.
• Choosing a color for the kitchen walls.
• Deep cleaning one room at a time.
• Picking almost 12 pounds of cherry-sized plums.

Making and canning the following crazy delicious things:

• Cherries in Wine
• Brandied Cherries
• Plum Jam (51 jars!)
• Blackberry Jam
•  Trying to figure out if a reduction of zinfandel, cherries, cocoa powder and a few other ingredients is safe for canning, because, omigod, if it is, everyone on my Christmas list is going to looove me.

• Harvesting basil, making and freezing pesto.
• Harvesting lavender and hanging it to dry.
• Oh, and working full time.

Today we’re hanging out at home, resting, catching our breath, letting life slow down for a while. And remembering why I love living in this amazing, frustrating, busy, beautiful country of ours.

 

Happy Fourth!

Giving Thanks

It’s Thanksgiving Day here in the United States, the day we gather with family and friends, eat too much good food, follow traditions, and make memories. And, hopefully, find a moment in the busy-ness to be thankful for what we have.

Every family has its own way of celebrating the day. For some people it’s a full-on turkey dinner, for others it might be a picnic at the beach. Some families aren’t even related to each other, but have found a heart connection that binds them as surely as blood. It’s all about setting aside some time to be with people you love and really seeing each other in the best, most caring light.

We’ll spend the day at my sister-in-law’s house, gathered around a huge table filled with amazingly delicious and beautiful food. It’s going to be a good day, full of all the things that make a holiday.

I have so much to be thankful for: my husband, a warm home, that in a tough economy we both have jobs, for the families of my heart and blood, for the many small moments that make life magical.

I’d love to hear about your day. How do you celebrate?

Have a Happy Thanksgiving!