Dear Folks, While I was rummaging around in my freezer this evening I found a small container that I had forgotten all about. When I read the label that was tucked in with it I was pleased to know what was in it. The label said that it was 1/2 cup milk and 1/2 large egg. Oh. For the life of me I can't remember what sort of recipe I had prepared where I found myself with those ingredients left over, especially since the label was that concise. It lead me to believe that the original recipe called for 1 cup of milk and one large egg. It couldn't have been when I had made one piece of French toast just for me. But again I don't have a clue what I could have prepared that consisted of such a precise measurement of leftover milk and eggs. With all of that aside I now have to figure out what I can do with 1/2 cup of milk and 1/2 large egg. Maybe the next time I prepare potato soup I can add that into the pot and even if the egg cooked up on its own in thin threads, it may add a bit of Chinese appearance to the soup. Or maybe the next time I'm in the mood for French toast I'll thaw it out and use it to soak the one piece of bread in. If that were the case I wouldn't hesitate to throw the remainder out. Scrambled eggs? Nah, that would be too much milk. An eggnog or a milkshake of sorts? Nah, I'm not into that sort of thing. An omelet or a frittata? Nah, I don't go by any specific recipe when I whip up that sort of thing. Oh well, I still can look forward to my mother's old recipe for potato soup and adding 1/2 large egg into it. vee