If you need a reminder how good a simple egg can be...

This last month, our good friend & neighbor released an updated version of her book:  "I have some chickens, now what the hell am I supposed to do with all these eggs?"

(I suggested that title in one conversation. Too bad it didn't make it past the editor, right Terry?.)

I sometimes refer to Terry 'the chicken whisperer'. She's run a popular website featuring her animals for years at Hencam.com, and offers workshops on how to raise a backyard flock safely and effectively. She's the one I turn to when I need advice on some obscure chicken happening, and is full of both practical, down to earth advice and experience. Heck, she was featured on Martha Stewart a couple of years ago with one of her hens and the children's book she published. Starring - you guessed it - one of her beautiful hens.  We've traded occasional birds when one of us has either a surplus or a stumper (Terry and I. Not Martha Stewart). And we've come to value her and her family as great friends as well as great neighbors. 

Plus: she's a terrific cook. 

 The real title (& cover) of the book... 

The real title (& cover) of the book... 

This book covers all kinds of great facts about eggs: selecting, storing, and most of all: preparing them in a host of delicious ways, and it's beautifully photographed.  You should pick yourself up a copy. 

She even touches on what it's like to care for your own flock, or how to talk up a local farmer to score some fresh eggs yourself. Though she did add a warning at her recent book reading - giving an incidental shout out to us when she told the audience: "Be aware... chickens are a gateway animal. One of our neighbors started with a few birds and now has a pair of pigs to go with them."

Last night, we made a pasta carbonara with eggs from our own flock, pancetta we cured ourselves, pasta made by the Critter, and some zucchini that we picked up at Stop & Shop. (It was 15 degrees last night. It'll be a while before I can expect any vegetables that aren't shipped in from well below the Mason Dixon line). 

Terry's a cook; her recipes are approachable and delicious, and highlight the good quality ingredients she recommends. I promise: you won't be disappointed in this one.