Eggs and stamps.

.Free range eggs rarely break the yoke when you break open the shell on a glass ect.
Postage Stamps 50% of postage stamps are non stamped and can be used a second time( I never buy stamps)
The lesson,the money i save on postage stamps goes towards high quality free range eggs.

 

lol

oh stop it!!

 

Very rarely use stamps and my chooks free range as well as get fed.

Always a buyer for any extra eggs i don't want.

A mate breeds black-backed pigs for the restaurants.
His bacon, my homegrown tomatos and eggs with helga's wholemeal toast makes bacon and eggs that taste like it did when I was a kid.

 

My sister whom lives in the big house with the tower in Brighton (you know the one) told me about the stamps.
Do you do home deliveries with the eggs?

 

No, I sell or give the extras away to friends who drop in.

Ladies a bit fey in your family, eh?
Guess you old money types have a small gene pool to choose from.
Does Grand-ma still do the choosing?

 

I'm told RP has done it for years.

 

re the shell,must be a stronger shell then caged birds.

 

Much. A lot more colour too.

 

another way to save on postage is to have made a stamp that reads "postage paid australia" just ask them to copy an exiting letter from the government. simply drop the letter in any mail box, youll never pay postage again.

 

If i pay a fine I never put a stamp on it

 

Sounds fabulous. BTW, what the hell is a "black-backed" pig? Does it involve a paint brush

 

Ha ha.

Sorry. No artificial colourings or preservatives.

They're one of the now rare UK breeds nearly lost by modern production's focus on maximum yield rather than quality.
They aren't suited to modern piggery conditions, needing large area free range raising to do well.
He raises his by traditional old style methods that results in a queue of Oz's best chefs for each carcase.
With flavour, colour and texture the pork is really so much better than the pale, washed out tasteing, overfat stuff most aussies recognise as pork.

Sorry for the lecture, but you did ask.

BTW Saskia Beer, Maggie's niece, raises Black Berkshires free range down in SA. Theres a whole niche of small holding farmers growing the rare UK black breeds for the top chefs.

 

Good to see,I think in my travels I've scene that breed of pig.

 

It's the porcine equivalent of a silverback gorilla.
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Is the blue 911 'free range'?

 

Now you're gonna be in trouble...BIG trouble!

 

With oversize gammon

 

Hmmm, that sounds like it might be worth trying. Which Vic Chef buys them from your friend?

 

That's one I wish was extinct!

 

now you'll be in trouble too.