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Week 100:

RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY

This is a rather silly recipe—one to make you smile. It’s an idea from the internet, so feel free to adapt it to your own taste(s). You can julienne the carrots by hand if you want, or purchase a package (already cut) in the supermarket. Don’t want to bother with cooking the eggs? You can now buy pre-cooked eggs in the market as well.

I make my hard-boiled eggs by placing the raw eggs in a saucepan and covering them with cold water. Bring it to a boil, reduce to a simmer, and cook for 4 to 5 minutes. Turn off the heat and let the eggs stand in the hot water for about 15 minutes or longer—it’s okay if you forget about them for a while, which I usually do! Pour out the hot water and run cold water into the pan for a minute or so. Remove the eggs and peel them. Dry them on paper towels before proceeding with the recipe.

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