You just can't beat farm-fresh eggs for breakfast

 

These farm-fresh eggs, unwashed for longer preservation,
obviously, came from multiple hens.

When you live in town,  as we do, it's good to know someone  in the country who keeps chickens and sells their eggs.

Fortunately, I do.

A young woman I work with, Amy, has a husband and two children and she keeps them busy with a flock of hens, no roosters. Every week or so, she brings me a couple dozen eggs with shells that are brown, blue, or some hue I can't quite figure out.

What's important, though is the color of the yolks. These eggs have deep, rich yellowish orange or orangish yellow yolks, so you know they have to be good.

I like to cook breakfasts on the weekends for my wife and our three babies (two standard poodles and a little terrier mix feller from the animal shelter), so we eat them fried or scrambled or as French toast. Sometimes I make pancakes and put an egg or two in the mix. No one ever turns a nose up at weekend breakfasts around here.

Sometimes, when I'm in the mood, I make fried egg sandwiches for supper. If they could talk, the babies would say, "Mighty fine, mighty fine."

Amy said she told her mother-in-law that I fed bites of egg to the three fur-babies, and her reaction was an aghast, "Farm-fresh eggs for dogs! What a waste!" When Amy told me that story, I said, "Dogs? What dogs?" She laughed and said that's what she told her mother-in-law.

Farm-fresh eggs are great for boiling, too--and to use in recipes.

So, if you live in town, find someone with a flock of birds.

Two weeks later, the bananas were almost as green as the day she bought them

 These bananas looked much greener in reality.Why did they never ripen?

My wife carefully monitors what I eat, and she buys wholesome food for me. Under her watchful eye and refusal to allow me to eat sweets, I have lost several scores of pounds.
Most important, the doctor says my A1C sugar number (I think that is what it is called) is trending downward instead of upward as it had been.
She encourages me to eat fruit instead of Snickers or Butterfinger or Cherry Mash.
My lunch box usually carries an apple, orange, banana, or sometimes all three.
She does most of the shopping at the local Aldi store, and she usually buys the bananas a little green so they won't go to mush quickly.
About a month ago, she brought home some name-brand bananas that were green, real green, green as goose poo, or greener.
And hard as rocks.
I checked them every day, because I wanted to take one to work
Literally two weeks later, the bananas were still green and rock-hard.
I told her that even if they did ripen, I would not eat them, because there was something mysterious and ungodly about bananas that did not ripen in two weeks.
I accused the banana grower of either injecting them with some strange chemical or genetically modifying them. Or both. Whatever kind of black arts had been practiced on those bananas, I wanted nothing to do with them, so she threw them out.
Later, I got to looking on the internet,and maybe there is another explanation. Some sources say that bananas are picked before they are ripe so they will ship. Then they are ripened in the warehouse using a gas. Without that treatment, they will never ripen.
So I guess it is entirely possible our bananas simply didn't get the gas treatment.
I'm still leery, though, and a bit concerned about genetic modification or some other witchcraft.