Jay is still in the recuperation zone, but he is doing well and we are heading into a big Easter gathering at our house. We don’t stay idle very long. I’m not sure I’ll have time to polish all the details I usually try to address before a home event and certainly with the handyman out of commission our backyard may not be all we would want it to be, but that’s fine, at least I have my priorities in place…I decided to squeeze in a quick post!
I wasn’t thinking of sharing anything in particular, but when I read Just a Smidge today I found my writing prompt! Smidge shares her delicious cookie and cake recipes, but first introduces them with some unexpectedly simple, yet exquisite Martha Stewart inspired egg cup centerpieces—Smidge calls them tasses à fleurs! Do click this link and see how simple, yet pretty they are!
In March I shared some of the items I’ve collected commemorating Queen Elizabeth’s coronation. My paternal grandmother inspired that collection. I have another collection courtesy of my maternal grandmother. She started a collection of egg cups when I was very young. Why egg cups? She liked them. And through the years I have added to the collection, receiving them as gifts from friends and family brought home from travels all over the world.
Egg cups have been used since prehistoric times, with some of the earliest recovered at the Bronze Age palace of Cretan Knossos dated as early as the 18th century BC. An early silver egg cup from 74 BC was found in the ruins of Pompeii!
And here’s a good word for you to pull out sometime–Pocillovy. Derived from the Latin pocillum for small cup and ovi for eggs–you’ve got it! Collecting egg cups is called Polcillovy. Who knew?
I was an early childhood educator for many years, and I get my ostrich and other large bird eggs out of my curriculum boxes every spring. Now I have preschool-aged granddaughters to enjoy them.
And you haven’t yet met Kramer, have you! Yes, Kramer…Jay didn’t watch Seinfeld, but I did! You can’t see his crazy top-knot of feathers very well in this picture. She was actually a rescue bird. My sister-in-law found her in the parking lot while picking her son up from school. I’m the bird lady, so Kramer’s been a part of our family for about eight years. We took a guess at gender, and it was only later that we discovered Kramer was a she… see the little eggs at the bottom of the cage?
This time of year eggs are certainly part of Easter celebrations all over the world, both secular and religious. The egg is widely used as a symbol of new life. In the Christian tradition there is symbolism representing the resurrection of Christ, and in popular culture, colored eggs are hidden by the Easter bunny for children to find on Easter Sunday, certainly as signs of spring. My husband and I bring a Christian perspective to our family Easter traditions, but after church we gather with the our much larger family and have great fun with dyed eggs, egg hunts and yes, chocolate–there are some members of my family that can’t resist the lure of Cadbury Eggs (fortunately they’re not my favorite).
After a weekend of possible over-indulgence, it might be good to simplify the diet just a little bit! Research published in The Journal of the American College of Nutrition determined that eggs lend a greater sense of satiety than more carbohydrate-laden breakfasts with a similar calorie count. Eggs provide the essential vitamins and minerals recommended for a healthy balance, without contributing an excess amount of calories.
What about cholesterol? A major risk factor in cardiovascular disease, for sure, but a Harvard School of Public Health study found no relationship between egg consumption and cardiovascular disease in a population of over 117,000 nurses and health professionals followed for eight to fourteen years. If you are at high risk for heart disease and have elevated blood cholesterol levels, certainly your doctor will help you determine the best diet, but often the recommendation is simply to beware of too many yolks.
I like eggs for breakfast, lunch or dinner. I link eggs with comfort food!
For fun I thought I’d share a recipe I found on the American Egg Board website. I enjoyed reading recipes intended for large school populations. You may need to do a little portion readjusting.
2/3 cups olive oil
6 lb. sliced leeks or coarsely chopped onions
2 TB Thyme leaves, dried
100 large eggs
¼ cup salt
1-/1/2 tsp. cayenne pepper
6-2/3 cups Parmesan cheese, shredded
4 lbs. diced tomatoes, seeded
50 Pita pocket bread, halved
Heat oil in large skillet. Add leeks and thyme. Cook, stirring occasionally until limp, about 5 minutes, adding water if necessary to prevent scorching.
Preheat oven to 375 degrees. Spray-coat five 12x20x2 inch pans.
Beat eggs, salt, and pepper. Pour about 2-1/2 cups egg mixture over leeks in each pan. Bake 12 to 15 minutes until puffy and firm in center.
Sprinkle 2/3 cup cheese over eggs in each pan. Bake an additional 3 to 5 minutes, until cheese is melted.
Slice eggs in each pan into strips, cutting each pan 2 x 10.
For each serving, portion 2 strips and 1-1/2 tablespoons tomatoes into each pita half.
Yield: 100 pocket sandwich servings
Now you’re prepared if you are called upon to serve breakfast in a mess tent!
However you celebrate Easter, I hope it is peaceful and healthy, shared with family, friends and reflections that mean the most to you this spring.
- Egg Cup Place Holders (organizeyourstuffnow.com)