Kim Biegacki Recipe

Owl Eggs

By Kim Biegacki pistachyoo


Rating:
Comments:

I have added my own seasonings to these eggs.


Please visit for photos:
rookno17.com/...en-deviled-eggs.html


Photo used is from my free clipart program on my computer.

Ingredients

1 dozen large
eggs, hard boiled
1/2 c
mayonnaise
1 tsp
white vinegar
1/2 tsp
salt
1 can(s)
whole black ripe olives
3
baby carrots
24 small
baby spinach leaves
1 tsp
beau monde
1 tsp
black pepper
1 tsp
frank's hot sauce

Directions Step-By-Step

1
To the yolks of hard-boiled eggs, add the mayo, hot sauce, vinegar, beau monde, pepper and salt; whip until well-combined and smooth. Put a scoop of the yolk mixture (less 2 Tbs) into the egg whites.
2
Split the spinach leaves in half to form the wings. Slice black olives to make rings for the eyes...using olive bits for the pupils. Place the eyes on using the extra yolk mixture.
3
To make the beats star by slicing small baby carrots in half the long way and then cut those pieces into small triangles.

About this Recipe

Course/Dish: Poultry Appetizers

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50 Comments

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Straw's Kitchen CinCooks
Nov 26, 2012
Jenn Erickson...
when Kim first posted this I actually went over to the link she suggested and did look at all your posting. I even went to your myowlbarn.com pages as my Daughter is a Chi-O (Chi Omega) and ofcourse they use the Owl, and the Sorority originated here in Arkansas at the "U of A".
Just wanted to let you know we do go check out the web pages suggested, we don't just visit JAP recipes alone.
Love your web sites.
Thank you for all your help and thoughtfulness, CinStraw
user
Jenn Erickson Jennifer_Erickson
Nov 26, 2012
Hi Kim,

Please don't feel bad or like you did a "terrible" thing. I know it wasn't malicious or done with any ill intent whatsoever. I'm truly flattered that you would think enough of my little recipe to want to share it with others. I'm definitely not a big fish with a big ego - rather a little fish in a very big pond with a few unique ideas that I feel a bit mother-henish over.

The rules and etiquette of the internet can be loosey goosey and are constantly evolving, so it can be difficult to keep up with the latest when it comes to sharing and the like. I initially asked Just a Pinch to remove the photos and left it at that because the use of copyrighted photos violated their terms of use. Someone brought to my attention, later down the road, that there were still some photos of mine on Just a Pinch, and when I returned I noticed that some comments had been made about the photos being removed. I felt like it was important to explain my rationale by making a comment myself.

Kindest regards,
Jenn/Rook No. 17
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Kim Biegacki pistachyoo
Nov 25, 2012
Jenn, thanks for your "chime" in and letting me know what happened. I am horrified that I have caused you so much inconvience and to your beautiful recipe; therefore, I have removed the ingredients and directions so they will be given to your full attention on your blog site. --- I had prior to clearly marked that the recipe & photos were yours and even your link to your blog but didn't realize that it would be such a terrible and awful thing that I did.

I am sorry to the ladies on Just a Pinch as well and that I have unethically violated you as well. I want you to know that I make no money on the cookbook that also includes your recipe. If there is a way to remove I will do so immediately. I will also be asking Just a Pinch that very question. If I can get your recipe removed I will do so.
Because of this, I hope that Just a Pinch is not going to remove me as a member. I will make sure to send them a letter as soon as I type this out. I am now working on each and everyone one of my recipes to ensure I have not done this injustice to anyone else.

Again ladies, I am so sorry that I have posted this recipe and indirectly involved you as well. I will be SURE to NEVER post a recipe from a blog ever again unless I have in writing from the author --- written permission to do so. I had done what I knew to do from college and gave credit to the originator but obviously my neglect of not knowing ALL the necessary in's and out's on a website/blog such as this makes me responsible anyway.

I will get back to you all and let you know if Just a Pinch Recipe Club is going to delete me as a member.

P.S. It may take a day or two to update the recipe.
user
Nov 25, 2012 - Kim Biegacki shared a photo of this recipe. View photo
user
Jenn Erickson Jennifer_Erickson
Sep 16, 2012
Hi ladies, you have a wonderful creative culinary community here and I appreciate all of the sharing and inspiration. I just wanted to chime in to let you know why I requested to have my photos removed from this post. My blog is a place where I put a lot of creative energy, heart and soul into what I post there. I do it in the spirit of sharing and with the hope of inspiring others to do the same. I don't get paid for what I do, so all I have is my traffic and my readers. Rather than financial gain, I have the satisfaction of participating in the creative community and building a readership of friends and fans -- When someone else posts my work in its entirety, it drives all the traffic to them. Even when a source link is given, there's no reason for readers to visit the original source if everything is being provided by the re-poster.

That said, I am genuinely honored, flattered and touched when someone wants to share my work. All I ask -- which is consistent with the general code of ethics internet-wide as well as here in rules and conditions on justapinch -- is that if someone wants to put one of my original recipes and/or photos on another site, that they ask permission. I always say yes! Even though it will take a little traffic from me, I prefer to be a "good egg" and share the love, rather than being stingy.

I don't think anything was done maliciously or with unethical intent here. I believe it was an honest mistake that came from a place of good intentions. But I think it is important, especially in a recipe sharing community like this, to be reminded of the rules when they're broken, intentionally or not. It's just good sense for all of us who are part of the online community to ask before we take. It can get especially sticky when we use someone else's content or photos to make money for ourselves, such as republishing someone else's work in an online cookbook that is for sale.

Here's a great post with some guidelines for keeping it all kosher: newenglandmultimedia.com/...thically


I feel like we're all part of the same team here -- creators, food-lovers, and nice people. We should familiarize ourselves with good online practices in order to best support each other and keep the good vibes flowing.

Kindly,
Jenn/Rook No. 17