{yellow}
They are sort of velvety to the touch.
{yellow + raffia}
In completely unrelated news, I have not yet gotten salmonella, despite eating many, many poached eggs over the last few months, some of which were part of the recall.
When I was little, my dad informed me that I would eventually get salmonella if I kept ordering eggs benedict every chance I got. I considered this, seriously. I decided that a lifetime of lightly cooked eggs and hollandaise sauce was worth just about anything. I'm taking my chances. But also buying more small farm eggs.
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