I always enjoy having my readers share their ideas about various craft topics, including what projects they’re working on and providing tips that might help others.

Shawnery commented on my post, Organizing Beads and Embellishments, and shared her inexpensive methods of storing these items:

When I first started, we didn’t have a lot of spare money so buying a lot of new containers was out of the question. We were on [a] diet at the time so we ate a lot of eggs. I had a ton of the two dozen egg containers laying around and it turns out to be the perfect containers. I arranged each tray color. They stacked on top of each other easily so it helped out with space.

When I took a class at the college and needed to transport my stuff, I borrowed my sons tackle bag which had 3 lure storage trays. Those worked great also.

We have moved several times and each time I put cotton balls to fill the gaps [in the egg cartons] and then wrap the whole thing with saran wrap. A few beads sneak out but everything is mostly in tact and organized each time we unpack.

Image: sxc.hu

Thanks, Shawnery, for letting us know about these great organizing and storage ideas.

The second graders had a worksheet today of an Easter egg with an intricate design outlined.  They colored these with crayon and colored pencils.  Then another teacher working with me laminated the eggs for them to take home.

I told them about Ukrainian Easter eggs and encouraged the youngsters to take their time and do a really great job coloring.  The results were lovely.

Ukrainian Easter eggs, or Pysanky, has evolved into a year-round art, not simply something done at Easter time.  They are lovely and painstakenly done and really are art pieces.

I’ve discovered a site, LearnPysanky, where you can learn how to do this intricate coloring, as well as  learn the history and legends.  There also are coloring pages to print for youngsters, recipes, egg designs and more.

Share your experiences about making Ukrainian Easter eggs.  Are they a tradition in your home?

This is a really neat video, and pretty timely for Easter next week!

Author Tim Ferris of fourhourworkweek.com demonstrates how to peel a hard-cooked egg without actually peeling it, using just a little baking soda and some lung power. Have you tried this?

Spring break is coming up and I’ve been looking for recipes that will feed a crowd, as in visiting family. Today, I found a beautiful strata that feeds 16.  It features roasted red peppers and marinated artichoke hearts.

This recipe is a specialty of the Candlight Inn in Napa, California - just about 4 hours south of me. The Candlelight Inn is located in the heart of the California wine country, on grounds surrounded by beautiful Redwoods and Cypress Trees. They serve a 3-course breakfast each and every morning in a gorgeous romantic atmosphere.

Artichoke and Roasted Red Pepper Strata

Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack & Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes

Directions:

Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8″ x 8″ glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated over night.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

Recipe posted with premission from BNBFinder.com
Image credit: BNBFinder.com

In light of the recent recall of eggs by den Dulk farms due to Salmonella, California-based food safety expert Jeff Nelken is strongly advising Americans, especially pregnant women, children and those 55 or older, to take precautions when eating eggs at home or in restaurants.

Among these are:

1. Cook your foods to the proper temperatures; eggs need to reach 160
degrees throughout. Cook eggs to a point where yolks and whites are
solidified. Use a thermometer to be sure.

2. Purchase pasteurized eggs — make sure the label says pasteurized –
and enjoy a full range of foods such as eggs over easy, cookie dough or
Caesar salad, without the risk associated with non-pasteurized eggs.

3. Wash hands frequently when handling raw egg products and before and
after handling eggs.

4. Refrigerate eggs. Make sure not to expose eggs to the “danger zone”
temperatures of between 41-135 degrees Fahrenheit.

5. Don’t be afraid to ask how food is prepared when dining out. Make sure
kitchens practice food safety preparation. Kitchens should not save
egg wash, use batter containing eggs from one meal to the next or pool
eggs. Don’t eat eggs that are prepared in lightly cooked styles unless
pasteurized shell eggs are used.

(photo credit: stock xchng)

For those that celebrate Easter- have a very wonderful day with your friends and family!

Happy Mother’s Day!

I might not have had the most heart healthy brunch this morning but I think I deserved it.