Another day when there is no God

Chickens lay eggs soft for good reason.
They know, if you want you can make them hard.
And if they were to lay them hard. . .?
They know we haven't figured out how to make them soft.

It's a kindness.
Thank chicken.

Colonel Sanders is a god.

But them chickens hatch from eggs that were laid soft.
Any chickens hatched from hard eggs would be too tough to eat.

Title: THOUSAND-YEAR-OLD EGGS
Categories: Cheese/eggs, Chinese
Yield: 12 servings

2 c Very strong black tea
1/3 c Salt
2 c Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 c Lime*
12 Fresh duck eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

Combine tea, salt, ashes and lime. Using about 1/2
cup per egg, thickly coat each egg completely with
this clay-like mix- ture. Line a large crock with
garden soil and carefully lay coated eggs on top.
Cover with more soil and place crock in a cool dark
place. Allow to cure for 100 days. To remove coating,
scrape eggs and rinse under running water to clean
thoroughly.
Crack lightly and remove shells. The white of the egg
will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled
vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

*Available in garden stores and nurseries.

The description of the whites turning grayish
isn't quite accurate from the ones I've seen. They're
more a dark blackish amber color-- quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

Dudes and dudesses, I awoke with gods beating on my window, rattling the glass, even. "Let us in," they hollered. "You must be mistaking me for neologist," I answered. I opened the sash. There was nothing out there. "The next time you're not there, try to act a little civil about it," I said. A little bird in a nearby tree flicked its tail feathers at me. "You didn't see it either, huh?"

my red osier dogwood is very happy that it's raining

smells good outside

We are in the dry part of summer. Hundred degrees daily.The only relief would be if a tropical storm blew this way.

it was around 100F and humid most of this week

it broke a couple of hours ago

We are in the wet part of our summer.

Sorry, edgar. I thought you were already awake.
Next time I'll call first.

Poe did a much better job on this.

You do the same here as in the other topic. You put God in the matters of fact category, thereby rejecting subjectivity.

Here are 2 hints.
1 - is what is good, loving and beautiful a matter of scientific fact?
2 - the word religion is almost interchangeable with the word faith. Does faith denote factual certitude?

Why do you not put God in the category together with what is good, loving and beautiful, as one more subjective issue?

If anything looks, tastes or smells "divine" do you then consider it a "guess" that it is divine, or do you consider it an opinion?

And if so it is an opinion, would that not also make the existence of God and opinion as well?

This thread is not started for that kind of discussion. Please do it elsewhere.

You get lost. Frank referred me to this topic.