Stacy Witscher wrote:Sauce gribiche is a favorite, made from chopped or sieved egg, parsley, cornichons (or any pickle), capers, olive oil, vinegar and mustard. We like on breaded fried pork cutlets, but it's also good with asparagus.
Nicole Victoria wrote:
Thank you for sharing, I absolutely love deviled eggs. I would have never thought to mix nettles in, I am going to try making my own version, yum!
Mike Haasl wrote:Kickstarter just told us that we're a
"Project That They Love"
Paul's never had that happen before so this is really awesome. That should bump it up on their algorithms and give it more visibility to people coming to it from outside of permies.com
Jocelyn Campbell wrote:Here's another blogger who documented doing veg dyed eggs and the one difference I noted is that she recommends pre-soaking the eggs in vinegar/salt water first. I wonder how much that might help!
Jocelyn Campbell wrote:Their building technologies are very cool. Including the first (I think) permit received for composting toilets in King County.