Red eggs-symbol of Romanian Easter


Red eggs (in Romanian: oua roșii) are perhaps the brightest symbol of Romanian Easter, representing the blood of Christ and rebirth. We also dye eggs other colors, but rarely will a Romanian Easter be celebrated without lots of red eggs. I was looking for an old-fashioned natural method to create red eggs with a deep rich color and came across the recipe to use the skins of yellow onions (yes, yellow onions…lots of them).

Here’s How:
Make the dye with the onion skins:

In a stainless saucepan, place skins of 15 yellow (Spanish) onions and 2 tablespoons of white vinegar in 4 1/2 cups of water and bring to a boil. Lower heat and simmer, covered, for 30 minutes.

Strain dye into a glass bowl, and let cool to room temperature. The color is orange, but once you boil your eggs it will turn more red.
I used brown and white eggs, and the brown eggs turned darker as expected. If you use more intense onion skin concentration your eggs will be darker red as well.

Boiling the eggs:

In a stainless saucepan (around 8 1/4 inches in diameter), add the cooled strained dye and eggs at room temperature (up to 1 dozen at a time). The eggs should be in one layer and covered by the dye.
Bring to a boil over medium heat. When boiling, reduce heat to low, cover, and simmer.
Dyeing time will be affected by the color of the eggs.
Start checking for color at 12-15 minutes. Do not simmer longer than 20 minutes.
If eggs are not a red enough color after 20 minutes, leave in the pot and remove from heat. When the pot as cooled enough, place in refrigerator and let sit until desired color is reached.
Remove eggs with a slotted spoon and cool on racks.
When they can be handled, coat lightly with olive (or other edible) oil and polish with paper toweling. I love this last step, you start to see the beauty of the egg color and reminds me personally of the ‘glazed’ feeling of the eggs when we traditionally break them open on Easter Sunday.

Refrigerate until time to use

What You Need

Fresh uncooked eggs at room temperature
Skins from yellow (Spanish) onions
White vinegar
Slotted spoon
Paper towels
Cooling racks
Olive (or other edible) oil for polishing

Now the question is what do I do with all the onions? French Onion Soup?

Happy Easter!

15 Foods that Naturally Cleanse and Detox the Body


Today I was cleaning our Nutribullet and was thinking of ways to enhance our blended drinks … Sure enough there was a blog post in my Inbox waiting to be read, from Nutribullet, talking about 15 Foods that Naturally Cleanse and Detox the Body.

We’ll try some of these ideas in Lacrima’s Kitchen…

The Goose’s Acre in The Woodlands- what a great Irish Pup !


Source of image:

The Woodlands Tx Waterway District offers not only great Restaurants, but also authentic Irish Pups, like The Goose’s Acre…not only do they serve a huge assortment of draft beers, they also offer special events, free Bingo nights on Thursdays (see their program for more details), as well as super delicious Pizzas straight from their in-house brick oven. Check them out when you are in The Woodlands…we just came back from there.



Turmeric (English)=Turmeric (Romanian)

Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye. (source:

Learn More why we should eat turmeric and how it is used in Eastern Traditions…


Source :

Found Blackcurrant juice…at Trader’s Joe

When we were children, we used to go into my grandparents garden and eat all kinds of fruits and berries straight from the source and one of the berries I liked a lot were blackcurrants, in Romanian they are called COACĂZĂ NEAGRĂ.
…I have not been able to find them here in Houston and today I ran across Blackcurrant Juice at Trader’s Joe (by the way, one of my favorite stores besides Whole Foods).

Blackcurrant  Juice
I’m glad that Blackcurrant is having a comeback!
I’m even thinking of growing blackcurrant berries in our garden and give my “Romanian Fruit Memory” a new life here in Houston, TX.
More about Blackcurrant:
The fruit is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups and are grown commercially for the juice market (Source
I also found this article today which is interesting:
Look for Blackcurrant in the store and share with us your recipes…Blackcurrants


A generous bag of garden vegetables…some turned into a stew…some dissapeared…

I remember that when I was younger, well much younger, I would go into my grandparents vegetable garden and pick up carrots and lots of other root vegetables and eat them raw, right out of the garden, without thinking much of washing them, cooking them or other type of preparation…we kids just did it, it was a beautiful way of life, now we have a longing for the old days, going back the nature, to the organic … I am sharing with you some beautiful moments with Audrey, where she did just that, enjoyed her garden vegetables right out of the generous bag we received from a very special person…

Look at these beautiful carrots, turnips, and broccoli, thank you (you know who you are!)

Look at these beautiful carrots, turnips, and broccoli, thank you (you know who you are!)

Let your kids ‘help’ you in the kitchen, the way they know how, by touching, tasting and hopefully eating the most natural way there is.

Pofta Buna! Bon Appetit!