I don't normally get excited about hard-boiled eggs, but these aren't your normal fare. The color alone gives them a quality like deeply polished mahogany; the flavor is nutty and sweet; the texture of the white is firmer, while the yolk is softer. The trick is simply to boil them gently with onion skins, overnight, in the declining heat of your oven. Red onion skins give a deeper color -- these were cooked with white onion skins. I forget who got us started with these, but when I went looking on the web I found many references to "hameen" dishes -- so-called simply because they were . . .
Ray Jacobs Rocky Mountain Dulcimer on Youtube
Are you making or playing a Rocky Mountain Dulcimer? Send us your videos! High school student Fiona White: Ray and Shirley at home in Montana . . .
Some wooden bowls & spoons
So about a year and a half ago, I built a foot-powered lathe for turning bowls. It's a very rough structure that works really really well. Power comes from your leg, pushing on a stick, which is tied to a string, which wraps around a mandrel, which spins a chunk of wood. Sticks, string, and two fixed points create the axis of rotation. Apply curved blades (on stix) to roughly round chunk, dig out a void until it's smooth and beautifully hollow, remove a bowl. I still love carving wooden spoons, but there is something about the lathe. The design goes back thousands of years, originating with . . .