It’s always a joy for me to teach my Solar Cooking class that I have this upcoming Saturday. Cooking with the sun is not only economical, but also resourceful! Think about what you would do if your power were down?
The sun is (Lord Willing) a renewable source of energy on which we can usually rely most days. Why not harness it to do something we usually do most days – cook!
Not only am I teaching this class to show folks the difference between a home-made pizza box solar cooker, another solar 
cooker (which I do not carry) and the Global Sun Oven – but also the NEW All AMERICAN Sun Oven with some really great features specific to our American cookware and more.
The updates and new features really do make this like a grown up ‘easy bake oven’ (I’ve said that a lot – because it’s more fun and work to use it!)
Also this Saturday (right after the class) I have an interview with the Executive President of Global Sun Ovens International, Paul Munsen. You can listen to that interview and get even more info: HERE
So easy to use and so fun!
If you’re reading this blog – we would like to offer you a discount for a limited time on either of the Sun Oven Options we carry (Global Sun Oven OR All American Sun Oven).
Just put the code MGHBLOG in at check out and save $10 on any purchase of a Sun Oven (shipping is included for free) … as our way saying ‘Thank you!’ and our hope that you too will enjoy this versatile alternative cooking option!
Often a recipe calls for an egg wash of either the entire egg or the yolk to be beaten with a little dab of water and then brushed on top of the item to either enhance it’s browning, create a glossy coat or adhere some tasty toppings or all three! But it’s inevitable…rarely is ”wash’ used in its entirety.
The easiest fix I’ve found for this is to break out the trusty tiny containers, known as souffle cups, that hold salad dressing or condiments ‘to go’. They cost very little at a discount store and are found on the same isle as zipper baggies and such. Something between 50 to 100 of them come in a small bag with the lids.
They work great for portioning out other things as well. If you’ve not seen the video on portion saving things such as salsa – go here and you’ll see why I like these little babies. But I digress…
If you only had to use the yolk for the wash, put the egg white in the souffle cup and beat the yolk and water as usual. Any surplus yolk wash can then be poured into the container with the white. If your recipe calls for the whole egg, simply pour the extra egg wash into the souffle cup and cover.
To be sure these get used… simply put the filled ‘scrambled egg’ back into the egg carton. It’s easily seen then to be added to a morning omelet or the next meal calling for scrambled eggs.
The only thing I would say is if the wash went on a raw meat for any reason…don’t save it…time to give the pets a treat (:
FOR A SELF-SUSTAINING LIFE
