Friday, November 10, 2006

Not available in stores

The two-and-a-half-inch-long (yes, really!) egg that I just cracked into a batch of pumpkin corn bread turned out to contain two yolks. So cool. I have never seen that before in my life, although I've heard of it.

In other news, remember that blue-green pumpkin of unknown breed that I bought up in the mountains? I'm using that in the bread. I'll have to remember to stock up on them next year; I think I like them even better than the Long Island Cheese. Lots of sweet, dense, orange flesh around a small, flattened, seed-packed cavity. After he roasts the seeds, the s.o. will be able to assess their quality, but so far I'm wowed.

Is it just me, or is this weekend particularly welcome?