waaaaay down the hill on the right is louise hemstead, organic valley’s chief operating officer. i can’t believe i missed getting a photo of her jumping on a sled and ripping down the hill. fun time with great people in a lovely setting. i haven’t sledded on a hill this big since I was a kid at my grandparent’s home in jonesboro, maine.
after the fire at organic valley hq i’ve been working in a building that used to be a bank. this poster is in the break room. the not particularly flattering portrayal of bankers by visa marketing fascinates me. poster circa 2001. i have no idea why it hasn’t been taken down. perhaps it fascinates others
when you have backyard chickens you discover the divine pleasure of a perfectly cooked, fried egg straight out of the nesting box. and by perfectly cooked, i mean crispy edges with tender whites ( not snotty! not overcooked! ) and runny yolks. it’s a tough trick to get the trifecta of crispy, tender and runny and i could never get it consistently until i read this cooks illustrated fried egg recipe ( great magazine, highly recommended ).
it explains that yolks and whites set at different temperatures. yolks set at 158F and whites set at 180F, so the trick is getting the whites to cook before the yolks. you can get the whites to set first using the “hot and fast” method by using a fat with a high smoke point. drop the eggs in a sizzling hot, hot, hot pan and the whites set before the yolks know what hit ‘em.
the cooks illustrated recipe recommends using a vegetable oil, but what has a higher smoke point than almost any vegetable oil and has a delicious buttery taste that you want with a fried egg? ghee ( aka clarified butter )! throw in a few tablespoons of butter into the pan right as you add the eggs to add a boost of extra butteryness. awesome eggs every time.
you can take this general philosophy to its logical conclusion and jump right on the crispy egg train.
– preheat ghee in skillet on low heat for 5 minutes
– crack 2 eggs in bowl and season with salt and pepper
– turn up heat to medium-high until sizzling hot ( and! i! mean! sizzling! )
– add butter and quickly swirl around pan ( this is a little tricy because you don’t want to burn the butter. act fast and don’t burn yourself ).
– pour eggs from bowl into skillet ( they should just about explode when they hit the oil )
– cover skillet and cook for 1 minute ( that’s right, just 1 minute )
– remove from heat and let stand covered – about 30 seconds will get you runny yolks, 60 seconds will get you soft set yolks and a few minutes will yield medium set yolks.
i typically let sit until the layer surrounding the yolk turns white which is a good indicator the whites are completely done and i avoid serving snotty eggs. at that point the yolks are right between runny and very soft-set.
when we worried imminent frost would kill the them we harvested a whole lotta hot peppers from our garden at organic valley. i have no idea what all the varieties are nor their hotness but that’s not going to stop me from whipping up a batch of what i like to call Odin’s Kick in the Asgard hot sauce.
what could possibly go wrong?
it’s impossible to convey the beauty of the view from the top of the ridge just a mile from my desk at organic valley. maybe a picture is worth a thousand words.
the view of the classic driftless region geography makes for quite an energizing “out and back” lunch run even on a dull day, all the more so when it’s sunny, green and lush.
do yourself a favor and view large on a big screen.
my motivation isn’t synthetic. and now, neither is my recovery shake
26 grams of protein never tasted so good. also, lactose free.
odin ( calls me at work ): "poppi, can you bring more organic valley fuel home. we're out. again."
— Eric C Snowdeal III (@snowdeal) July 31, 2014
if you’ve ever made a product then you know how hard it is to go from the idea to an actual thing without making compromises along the way. if it were easy to make a great tasting, organic, high protein recovery shake with a short ingredient list and no words you can’t pronounce, then somebody would have done it already. i couldn’t be prouder of the super team who made this A Real Thing.
we’re still getting it stores, so if you’re interested tell your local, favorite store you’d love to have it on the shelf. if you have a whole foods or ncga coop nearby there’s a good chance you’ll find it there. also available via amazon fresh and fresh direct. of course, you can always check our product locator for more locations.
if you try it, i’d love to hear what you think.