The book arrived in the mail yesterday – an unexpected thank you after a visit from a friend in Alaska – An Everlasting Meal: Cooking with Economy and Grace. by Tamar Adlar.  

After these past months of putting up fences and housing – and putting down food and water for the chickens to eat, –  An Everlasting Meal makes a timely reminder that all this work ultimately becomes a meal.

About making chicken soup, the author writes:  “Buy a whole chicken at a farmers market if you can.  They’re much more expensive – up to three times as expensive – as chickens raised in factories… The two are completely different animals.  As soon as you boil a chicken that was raised outdoors, pecking at grubs, you’ll notice that it’s stock is thick golden, and flavorful….

About eggs Tamar writes.  “An egg is not an egg is not an egg.  I don’t know what to call the things that are produced by hens crowding into dirty cages, their beaks snipped, tricked into laying constantly…Eggs should be laid by chickens that have as much of a say in it as any of us about egg laying does. Their yolks, depending on the time of year, range from buttercup yellow to marigold…If you find lively eggs from local chickens, buy them.  They will be a good deal more than edible.

And then on to the many ways that Tamar uses eggs.  She finishes her chapter with a section on homemade mayonnaise,  “The eggiest thing you can make is mayonnaise.”

I was reading the book in bed before falling asleep.  After her description I got up and made mayonnaise and then went back to bed.   Fresh eggs, Tamar says, make the best mayonnaise.  I used an egg that the hen had just laid earlier in the afternoon.

Thank you for the book Mary – and this wonderful  invitation to savor our meals more fully.