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Epicurean Kentuckian: Making it great with a little help from my friends 2015-06-25 - Fortune Street, Columbia, KY - Photo by Ed Waggener. Thanks to some great friends and the wonderful little lady of the house I was able to have a five minute breakfast, with a two minute clean up. And it was good. Thanks to Sue Humphress, the pickled egg was ready to eat. The color is from the beet she uses in her 60-egg recipe - she may have used store bought eggs - but that's OK. Linda brought in the juicy and full-of-taste red ripe tomato and the cuke from Taylor County, obtained on her way home from work. The zucchini, summer squash, and fresh onion pickles and the asparagus spear are from a Care Package delivered to us by the Angel of McKinley Lane, my wonderful niece, Mitzi Bault, who also shared a story of historic import, of the most powerful potato gun ever, invented by Blake Cowan. Now that beet colored egg . . . it comes with more provenance than Sue Humphress may have given me the right to tell. (She says that overindulgence made some gassy, so they had huge laughs as one after another said "The dog did it.') Pickled eggs are favorites of her Buskirk Hollow Clan from Pike County, who made a pilgrimage to Cane Valley a few days to visit Sue and her Adair County born, husband Billy. She always makes makes a jar of five dozen of the delicacies a few days before the Clan arrives. Won't give away her recipe, just the coloring agent: Beets. And, oh yes: The idea of cucumbers for breakfast? Never thought of cucumbers at that time of day until Pen came home from a trip to Hawaii and prepared an omelet island style, with a side of sliced cucumbers. Vinegar is the seasoning. It was great. The Asparagus spear, eaten raw and seasoned with sea salt, was inspired by an episode of Psyche. Supposed to be healthy, they said. - EW Permalink | Comments?

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