As I was whipping up a chocolate cake today (don't judge me...the baby wanted it, wanted it badly) I realized one of life's mysteries:
As you get older, your egg cracking skillz decline.
It's like a bell curve, really. When you're really little and ask to crack eggs you kind of crush them and your mom has to pick out all the shells. And maybe you even fight with your brother and they kind of end up all in your hair while wearing a ballet costume and you both get sent to your room to "Wait until Dad gets home"
(shudder). Not that I know what that's like...
But then you get a little older and you start doing tricky things like cracking them crisply with one hand and brag to your mom (who is now hopeless at cracking eggs) that there are zero shells in whatever you're making.
So sadly, at my young age, I'm again at the bottom of the bell curve. I tried to crack 3 eggs and got bits of shell in the batter from each one. Don't you worry though, I picked them out. Do you think it's possible I just bought a bad dozen of eggs with shells that are a little challenged? I hope so.
Also, another thought/pet peeve of mine lately:
Why do so many recipes lately declare that you must serve the dish with a "crusty french bread and salad" for a really nice dish? I mean, what if I want a moist soft bread? With maybe steamed vegetables on the side? I guess it negates whatever effort I've gone to for the main dish and it is no longer nice--but thrown together, sloppy, and incomplete. If I ever state in a recipe on my blog or at ward cooking club that it must be served with a crusty french bread, you have permission to at least roll your eyes at me. Serve it with whatever the heck you want. I won't judge you. And if you've stated this before, just know that I love you still and don't hold it in any way against you. It's just those annoying cookbook writers that I'm talking about.