The chicken’s eggs, which they sold to a few select people from the community for a whopping $0.25 a dozen for whatever they couldn’t eat that day fresh(they had over a dozen laying hens, and 2020 Afc North Division Champions Pittsburgh Steelers Playoffs Shirt, they laid at least one egg a day, so a week of eggs was at least 7 dozen eggs), were the kind that nowadays might sell for over $5 a dozen, and were always lined up on the kitchen counter(there is no need to refrigerate eggs when you have your own hens for a few days, so long as you haven’t washed them yet, which grandma would only do prior to selling them or using them for food). I always remember them being far tastier than normal store bought eggs, whether that was due to the brown or green shells, the fact that they were practically free range(there was a fence around the chicken yard to help keep foxes and raccoons out, but they had a fairly large section of yard to wander around, and would only head into the chicken house at night, or when they were laying an egg in their nest boxes.), the fact that the chickens were fed a diet of cracked corn, whatever they found in the weekly lawn clippings, and whatever table scraps were remaining when grandma scraped the plates clean prior to washing the dishes, or the facts that the hens and roosters weren’t separated, but the eggs always had the brightest yellow yolks and tasted the best for breakfast.
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Then there were all the 2020 Afc North Division Champions Pittsburgh Steelers Playoffs Shirt. When mom made potato salad, it involved mayonnaise and mustard. When grandma made potato salad, it involved table sugar, vinegar, bacon, and its drippings, stirred in a skillet on the stove and then poured over the potatoes which were served warm or hot. The same was somewhat true for the cole slaw as well, which involved steeping bacon bits and some drippings in vinegar before adding to lightly salted cabbage. For that matter, the cabbage they grew in the garden, Grandma would enlist us kids to shred down into fine bits and add to large earthenware crocks, where it was heavily salted, and large limestone rocks wrapped in wax paper were placed on top. “The rocks”, my grandma explained, “have to be made out of limestone”, because it keeps the kraut from being to sour, and makes your bones stronger.”