If it seems like every few years the recommendations for eating eggs changes, that’s because it does. The issue is that egg yolks are a rich source of dietary cholesterol, but do not contain saturated fats which co-exist in most other sources of cholesterol like red meats. Cholesterol is an important structural component in all animal cells but having too much in our blood is associated with increased risk of heart disease. What has been challenging for scientists to figure out is the relationship between the cholesterol we eat and our blood cholesterol. It has been well established at this point that eating more saturated fat can increase blood levels of unhealthy cholesterol and lead to heart disease, but the understanding of dietary cholesterol on its own is still murky.
This time of year, as fresh greens dwindle to paltry proportions, and our northern Michigan season extension expiration looms, I start looking to my fall self to see what fabulous items I put aside via freezing or fermenting for the impending arctic stretch.
A truck with a bed of chicks and rabbits pulled into the back of the Holmquist Feedmill in the small town of Trenary, in the rural central Upper Peninsula. Connie from the Great Northern Poultry and Livestock Connection, directed the driver to back up into a ring of other vehicles with everything from fertilized peacock eggs to sheep.
Crème Brûlée is so much easier than you think! The hardest part was separating the eggs properly…and waiting for the custards to cool!
So you’ve invited everyone over for brunch on Sunday. What the heck are you going to make?