1. Using a pin, poke a hole in the bottom of a large raw egg. Insert the tip of a utility knife and turn to open the hole slightly. Using a rotary drill fitted with a 3/8-inch bit, carefully widen the hole to at least 1/2 inch in diameter.
2. Insert pin into the hole to pierce and “stir” the yolk. Hold the egg, hole down, over a bowl, and blow air into the hole with a rubber ear syringe (the air will displace and expel the egg). Rinse out egg. Repeat to make 12 blown eggs (you may want to make extras in case some break).
3. Sterilize eggs: Submerge them in a pot of cold water with 1 tablespoon white vinegar; bring to a boil, then simmer, skimming foam from surface, 10 minutes. Let drain on a pin board (see how-to below). If not dyeing eggs, let dry completely on pin board, 2 to 3 days (check insides for moisture).
Pour 1 cup water into container.
Add 1 tsp. plain white vinegar to water. The ratio of 1 cup water to 1 tsp. vinegar is not exact. However, if you use substantially more water, you will need to use more vinegar.
Create purple dye by adding drops of red and blue food coloring to vinegar mixture. For best results, 3 drops red coloring should be added for every 1 drop blue coloring. Continue adding drops until the desired hue is reached.
Place hard-boiled egg into purple dye using spoon. If a section of the egg is exposed above water, rotate the egg periodically to ensure full coverage. Repeat this step for each egg you intend to dye purple.
Use the spoon to remove the egg after it is has reached the desired hue. Carefully pat down with paper towel and let dry.
2. Temper chocolate: Set bowl over a pan of simmering water. Melt chocolate, stirring occasionally, until a chocolate thermometer registers 131 degrees. (Note: Many brands of dark chocolate should not be heated to more than 118 degrees.)
Remove from heat. Stir in reserved cup chocolate until completely melted. Pour 2/3 of the melted chocolate onto a clean, smooth work surface (such as marble or stainless steel). Spread thinly with an offset spatula. Then gather together chocolate, and take temperature. Continue spreading and gathering chocolate until it cools to 82 degrees to 84 degrees.
3. Scrape chocolate back into bowl with remaining chocolate. Stir until it cools to 82 degrees to 84 degrees. Set bowl over a pan of warm water, and reheat to 88 degrees. To check consistency, dip a spoon in chocolate and remove. The chocolate should set in about 2 minutes, turning shiny and hard.
Note: This temperature must be maintained as you fill the eggs. Keep a thermometer in the chocolate, and check frequently. Rest the bowl on a heating pad wrapped in a towel, or set bowl over the pan of warm (not hot) water.
4. Place eggshells in an egg carton. Place a disposable pastry bag in a tall glass, and fold top down. Fill bag with chocolate. Cut tip to create a 1/4-inch opening.
5. Insert tip of bag into each egg, and fill with chocolate (about 1/4 cup per egg; fill a new bag with chocolate as needed). Let set completely, about 4 hours.
For table settings...
And for the front door...
Surrexit Alleluia!
Orta recens quam pura nites...
The Crucifixion Jn 19. 17-30
Mt. 27.32-50 · Mk. 15.21-37 · Lk. 23.26-49
And he bearing his cross went forth into a place called the place of a skull, which is called in the Hebrew Golgotha:
18Where they crucified him, and two other with him, on either side one, and Jesus in the midst.
19And Pilate wrote a title, and put it on the cross. And the writing was JESUS OF NAZARETH THE KING OF THE JEWS.
20This title then read many of the Jews: for the place where Jesus was crucified was nigh to the city: and it was written in Hebrew, and Greek, and Latin.
21Then said the chief priests of the Jews to Pilate, Write not, The King of the Jews; but that he said, I am King of the Jews.
22Pilate answered, What I have written I have written.
23Then the soldiers, when they had crucified Jesus, took his garments, and made four parts, to every soldier a part; and also his coat: now the coat was without seam, woven from the top throughout.
24They said therefore among themselves, Let us not rend it, but cast lots for it, whose it shall be: that the scripture might be fulfilled, which saith, They parted my raiment among them, and for my vesture they did cast lots. These things therefore the soldiers did.
25Now there stood by the cross of Jesus his mother, and his mothers sister, Mary the wife of Cleophas, and Mary Magdalene.
26When Jesus therefore saw his mother, and the disciple standing by, whom he loved, he saith unto his mother, Woman, behold thy son!
27Then saith he to the disciple, Behold thy mother! And from that hour that disciple took her unto his own home.
28After this, Jesus knowing that all things were now accomplished, that the scripture might be fulfilled, saith, I thirst.
29Now there was set a vessel full of vinegar: and they filled a spunge with vinegar, and put it upon hyssop, and put it to his mouth.
30When Jesus therefore had received the vinegar, he said, It is finished: and he bowed his head, and gave up the ghost.
The Gallagher Great Race Festival is a rowing regatta on a 4.2km upstream course on the Waikato River through central Hamilton. The feature races of the festival sees the two premier University of Waikato crews (men's & women's) challenging International competition. The penultimate race of the festival has the two women's crews racing for the Bryan Gould Cup and then culminating in the actual "Great Race" between the two men's crews who race for the coveted Harry Mahon Trophy (Harry Mahon, one of the most influential coaches of the 1980s in NZ and internationally).
The race takes place between the University of Waikato Senior Men's 8 crew and an international University crew (previously Cambridge, Oxford, Harvard and Washington Universities) who are invited to NZ to compete.The course, which begins at Ann St Reserve and finishes at Ferry Bank Park, has four significant bends in the river. The effect of a bends is to alter the course of the river current from one side of the river to the other. As it is very difficult to row into a current, the racing crews are constantly trying to find the "slack water" and are often changing course in order to do so.
(w = winner)
Above: Putney Rowing Club
As spiffing as their Ralph Lauren Uniforms are, I think the US Olympic Rowing boys might feel a little under-dressed at Henley...
