our dog Finn. I'm happy to report he is home dining on scrambled eggs and steak while enjoying a cocktail of medications morning, noon, and night. He seems comfortable, happy, and able to make a full recovery. Part of his treatment was a surgical removal of his gallbladder. So naturally, yesterday while we were outside Dylan noticed a pink fuzzy clump of towel and asked "Is that Finny's gallbladder!?". Thankfully no.
The Grey Barn and Farm this morning to check on the animals being born and hatching this spring. They sell all kinds of dairy products and beautiful eggs from very happy chickens. You could probably rent out that chicken coop for $1,000 a week this summer...
Pesto Potatoes with Peas & Eggs
3 farm fresh eggs
1 cup peas
1 3/4 lbs little potatoes (fingerling, red bliss, whatever you like)
1 cup pesto
2 tablespoons chopped mint
1/4 of a lemon
2. While eggs cook, boil the potatoes in salted water for 15-20 minutes or until soft but not falling apart. During the last 3 minutes, toss in the peas to soften.
3. Drain the potatoes and slice in half as soon as you can handle them (they will absorb more flavor when hot). Add to a large bowl then toss with pesto and peas. Sprinkle over mint and squeeze lemon. Finally, top with sliced egg. Taste and adjust the seasoning - be generous with salt and pepper.