By William Board #2
Mr. Sutton has a decent wood stove in ’em, but it’s not like I even needed it this winter as it’s been so mild. I enjoy living on the BullyGoth Farm and all is well. I just had to move my school bus though… Sacha ended up catching me… I’d say… “borrowing a jug of jimmy’s wine”. She didn’t buy the “I have to save the lad from himself” routine. Later that day James had to break it to me that he had talked Sacha in to letting me stay, never to take his wine again, and that I had to move Mr. Sutton out of view of the house. You know, it’s a nicer spot where I am now, and I do like my privacy.
So I find myself with a surplus of eggs (until Sacha and Jimmy catch on I’m take’en ’em from their chicken coop). I figure I’ll get ’em while the gettin’s good, then pickle all I can. And if any one can pickle an egg it’s me. I met this old hobo Hwain Oarris one time. He was steeling horses outside of Lone Prairie to take East and try sell to the Mounties. Any way, this guy could pickle a mean egg and I begged him like a dog for the recipe. In the end, I won it from him when I came up flush in a poker game… poor’Ol Hwainy, he never could read my poker face.
I digress… for every dozen eggs, take 2 ½ cups of vinegar (apple cider or white), 1 cup of water, 1 tbsp. pickling spice mix, 1 tsp. salt, and 1 tbsp. brown sugar. That is the brine.
Then for each jar, you put in some nice raw onion, a clove of garlic, and a bay leaf.
Hard boil then peel all the eggs. Pack them into glass jars with the onion, garlic and bay leaf. Bring the brine to a boil and stir to make sure every thing is dissolved. Let the brine cool then pour it over the eggs. Put the cap on them, stick them in the fridge for two weeks and enjoy. I like four or six of them for breakfast, and as a hang over prevention I eat one with every beer. It doesn’t work with whiskey.
Now, poor old Mr. Sutton doesn’t have a refrigerator so I’ll have to gear something up pretty soon. Maybe Jim will have some room in his fridge, it’s not like he has any eggs…