Dozens of “Eggs”
22-Mar-2005
Turns out I’m going to be hosting all the Easter weekend meals in a couple days. I’ll have 20 for dinner on Saturday and 16 for dinner on Sunday, as well as, six to eight for breakfasts and lunches. It’s going to be a whirlwind of a weekend!
These little beauties are going to fulfill a couple roles. They are "Easter Egg" sugar cookies. They are baked and ready for the next step – tomorrow they will get their base frosting coat, on Thursday their frosting decorations and then Friday, well you’ll just have to wait and see. :-)
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Culinary Fool 
I can hardly wait until I see how you decorate them. I love your space and I hope you don\’t mind but I am adding it to mine because it must be shared. Thanks for the inspirations and all your links.
You always find out interesting facts about food!(the black-cod/Sable fish revelation). I have grown up with all sorts of fresh fish my whole life as my father and my brother are avid fishermen. I had never heard of Ivory Salmon until this last summer. My brother brings me salmon often. He fishes off the coast of Vancouver Island. This year he caught a 40 pound king and was a proud man. He told me, "I have a salmon here, it has white flesh. I don\’t know if it\’s as good as the other, but you can have it (20+ pounds!). It was a week or so later that the PI published an article about the "Ivory Salmon". I still have some in my freezer but my foodie buddies enjoyed a lot of salmon tacos and barbecued salmon last summer. Thanks for the post.
Thanks, Jossie! I really enjoying posting so it\’s nice to know that people are enjoying the site.
FoodGuru – I published a response on the Salmon post. :-) B