On 3/23/2010 11:42 PM, Nancy Young wrote:
> Wayne Boatwright wrote:
>> On Tue 23 Mar 2010 02:38:09p, Nancy Young told us...
>
>>> Oh, it didn't show up for me until later. Whatever. I did that
>>> once and the color blue really was pretty, with the white veining
>>> showing through. I don't know what colors the other cabbages
>>> would produce.
>
>> Another color and method is boiling the eggs with beet peelings, which
>> gives a very pretty deep rose color.
>
> Hmmm ... wouldn't it be dangerous to cook the eggs with something
> inedible? ... I suppose you could label them Do Not Eat.
>
> nancy

What exactly is inedible? Everything mentioned so far
seems edible. And it's on the outside anyway so what
difference would it make, unless it were something
really toxic.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?