How freaky is this?

Maria La Frenais got more than she bargained for when she broke an egg for breakfast.

The Glendene resident was about to start a morning fry-up when she made the unusual discovery - an egg inside an egg.

“I cracked it into the pan and out came a small yolk,” she says.

“But to my amazement there was another fully formed egg in the shell.

“I then cracked open the inner egg which had a yolk the same size as the first,” she says.

Ms La Frenais says the egg - described by experts as a freak of nature - was in a tray of supersized free range eggs.

An egg in an egg? Imagine if she had made soft boiled eggs that day instead of fried eggs.

I found a new blog tonight… The Secret Recipe Blog. Three words. Oh. My. Gawd.

Here in Georgia, we don’t have Jack in the Box restaurants. The one thing I love at Jack in the Box is their tacos. Why? Who knows. I love them. I crave them. I haven’t had them in 10 years.

That all changes this week. The Secret Recipe Blog has the recipe for Jack In The Box Tacos. I will be making these before the weekend.

Earlier today my wife discovered talkr.com.

Talkr.com is a free service which takes your text based blog and creates an audio podcast feed so visitors can listen to your posts rather than read them.

Each post on this site will have a link to listen to the post, and I will be adding a subscribe button in the sidebar as I get time.

For now, you can subscribe to the audio feed with this link (subscribe)

Pretty cool stuff if you ask me.

My wife mad the most delicious pizza tonight.

Earlier this week, she picked up a copy of the July/August 2007 issue of “Cooking With Paula Deen“.

Paula’s Traditional Pizza Crust

Ingredients:

1 (1/4-ounce) envelope active dry yeast
1 tablespoon sugar
1-1/4 cups warm water (105°-115°)
3-1/4 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil
Cornmeal

In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes. In the work bowl of a food processor, combine the flour and salt. Pulse several times to combine. With processor running slowly add the yeast mixture and oil. Continue running food processor until the mixture is combined and forms a ball.

On a lightly floured surface, turn the dough out and kneead for 5 minutes. Place in a lightly greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Preheat oven to 450°.

On a lightly floured surface, roll the dough out into an 18-inch circle. Sprinkle a pizza stone evenly with cornmeal. Place the dough round on top of the stone, folding the edges over to form a crust. Prick dough with a fork. Top with the topping recipe below and bake for 15-20 minutes.

Paula’s Carne Asada Pizza Topping

Ingredients:

3/4 cup chopped cilantro
3 cloves garlic
2 tablespoons oilive oil
1 tablespoon fresh lime juice
1-1/2 pounds top sirloin, cut into thin strips
1 cup mozarella cheese
2 poblano peppers, seeded, roasted, and chopped
1 onion, thinly sliced
1 Roma tomato, thinly sliced
1 cup Monterey Jack cheese

In the container of an electic blender, combine the cilantro, garlic, oil, and lime juice. Pulse untol pureed; set aside. In a large skillet, cook sirloin over medium-high heat until browned, for about 4 minutes; set aside.

Spread cilantro mixture over prepared crust (from above); sprinkle with mozzarella cheese. Top evenly with sirloin, peppers, onion, and tomato. Sprinkle with Monterey Jack cheese.

Bake for 15-20 minutes, or until the crust is lightly browned.

All I can say, is that this pizza was absolutely delicious. One of my favorite dishes at Mexican restaurants is Carne Asada, and when my wife pulled this thing out of the oven, I was in Carne Asada Nirvana.

If you love Carne Asada, and you love pizza, you will love this recipe.

On Friday night I made Herb Braised Artichokes and Prosciutto Wrapped Prawns for dinner.

As usual, the artichokes were a hit. They were delicious as always, and this time, even the kids ate them. This was my first time using Chef John’s recipe and I got quite the compliment from my wife who said, “Wow, these taste just like the ones you made before”. I told you I should have been a chef…
We weren’t too keen on the Prosciutto wrapped prawns. I think it was the orange zest, or maybe the prosciutto itself. Of course, I ate it, but I eat shrimp no matter how they are cooked. The family however didn’t like them too well, so I am going to “adjust” the recipe in the next few weeks, and if it’s a hit, I will post it here. (I am not saying that Chef John’s recipe is not good, my family just didn’t prefer it that way, that’s all).

My wife posted our recipe for perogies over at her blog. Rather than go through the trouble of re-posting it here, why not head over and check it out at her site. Give her some love while you’re there too, she’s wanting comments. (hint)

There are three main kinds of botulism.