Refrigerator Spicy Pickled Quail Eggs

One of the most loved holidays, Easter brings together friends and families to celebrate the idea of rebirth, good defeating evil and light breaking through the darkness, as well as end the Lent season with delicious meals.

Mustard pickles are a yummy treat. This recipe is quick and easy to make – and it’s oh, so, delicious.

Traditional beef rouladen is a German dish in which thinly sliced beef is wrapped around varying vegetables and then cooked until tender. When I was in high school, my mom and I found a recipe for beef rouladen in our church cookbook. We quickly fell in love with the recipe, and it became a family favorite. I lovingly and jokingly named it “Pickle Steak.” When I went away for college and then moved from home, I always asked my mom to make “Pickle Steak” when I came home to visit. I now frequently make the recipe for my own family. However, one day I was in the mood to make the recipe but did not have the top round steaks needed. I did, however, have stew beef! So, I created the Pickle Steak Stew! It tastes exactly like the original recipe without taking the time to roll the steaks and vegetables hence the nickname lazy beef rouladen. It’s incredible comfort food, and it freezes well too. I hope you enjoy it!

Quail eggs are tasty little treats that can be a novel addition to meals and appetizers. They may have a reputation for being uppity, but you can prepare them in lots of different ways.

Worldwide: There are reports of quail being used for food as far back as 960 AD, where there is a reference to fried quail at a country fair trade. During the eighth and sixteenth centuries in Japan, quail were semi-domesticated as pets and singing birds. However, by the early 1900s, they were beginning to be consumed for meat and eggs in Japan and many other parts of the world, including the United States.

Eggs stored in a refrigerator at 45 °F or below are safe to consume for up to 45 days after they are packed. After 45 days, the quality deterioration could make eggs susceptible to pathogenic growth and potentially become unsafe to eat. Because of this longish hold time, we can easily forget when the eggs were purchased and start to question their safety and quality.

“I recently made homemade dill pickles by my grandmother’s recipe; I have made pickles by this recipe for a very long time. This year the pickles were bubbling when I opened them. There is a white film in the jars. They taste just fine, but I am wondering if they are safe to eat. Here is the recipe:

These orange-colored things stuck to the bottom of a collard leaf are a cluster of lady beetle eggs. Lady beetles are great insects to have around, especially if you have problems with aphids, their favorite food. Adults eat aphids whole, while the nymphs, seen below, pierce and suck out the internals. We have numerous species of lady beetles in South Carolina that range in the number of spots on their back and color from red and orange to black. Read more here.

But first, that key reminder: For best flavor and texture, harvest both zucchinis (Cucurbita pepo) and cucumbers (Cucumis sativus) before the skin gets hard and dull, when they still look like the beauties up top. Bitterness from an increase in the chemicals called cucurbitacins that these crops (and melons, pumpkins and gourds) contain may increase with overripeness, though it can also result from environmental stressors such as uneven soil moisture, low soil fertility, low soil pH, high heat or wide swings in temperatures. Once you’ve got such tender subjects in hand, head directly to the kitchen.IAM KNOWN FOR MY PICKLES, and more all the time thanks to search engines and other such decidedly non-culinary efforts. The second-most-popular post I’ve ever published (just an inch behind my slideshow of gorgeous vintage “green” WPA posters from 1936-43, like the one below): the easy refrigerat

Those are my faded little hot chiles (above), in case you think I’m kidding. I’ll replace them with a new shiny red set this fall, promise.STUFFED PEPPERS (with Uncle Ben’s, chop meat, onion, Parmesan) were a staple of growing-up years, baked in Mom’s deep Pyrex casserole dish with V-8 juice as the liquid. So 1960s—and so easy and filling, right? (These days I skip the meat and use brown rice, plus pine nuts, onions and raisins, with my own tomato sauce thinned-down as the juice.)But my go-to pepper dish is appetizer, not main: simple oven-roasted pep

LIKE CLOCKWORK THEY START TO APPEAR ABOUT NOW: A first harvest of cucumbers, and also one of Japanese beetles. Into separate and quite different “brines” they go as fast as they develop, one a vinegar-salt formula, the latter a bit bubbly.

WHO WILL WIN THE RACE TO THE FINISH LINE: the cucumbers, or the frost? Andre the doodler emailed me the other day for a pickle recipe, so I’m thinking he’s busy trying to put his money on the cukes, hoping that they all get into jars before the first wintry blast interferes. (And by the way, his rescued pit bull’s name: Pickle.