Happy Easter!

One of the treats of spring is dyeing eggs. Most of us probably remember hunkering over the stovetop, preparing a pot of boiling eggs for their dunk in the bowls of rainbow-colored vinegar water. The results were gorgeous, gaudy Easter eggs in neon green, fluorescent pink and sky blue.
Dyeing eggs with natural dyes is equally as memorable as dyeing with chemical dyes, however natural dyes give eggs a much more subtle, but nonetheless gorgeous, coloring. Dyeing with natural dyes may be even more memorable for children because the warm colors come from materials they're familiar with in their day-to-day lives; red and yellow onion skins, beets, turmeric, red cabbage, and coffee to name a few.
There are two approaches: the cold method and the boiled method. Both yield beautiful results, though the eggs prepared with the cold method are colored pale and subtle pastels, and the boiled method, more intense pastels.

Sorry about this but.... a word of caution.....

Easter is a time of celebration, with large family dinners and egg hunts. But with all those eggs, there's also the potential for sickness.
Fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain Salmonella bacteria, which can cause an intestinal infection.
The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs -- or foods that contain them -- safely.

Here are some tips on egg safety from the Food and Drug Administration:

Buy Right. Buy eggs only if they're sold from a refrigerator or refrigerated case, and open the carton and make sure that the eggs are clean and the shells are not cracked.

Refrigerate Promptly. Store eggs in their original carton and use them within three weeks for best quality.

Keep Everything Clean. Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

Cook Thoroughly. Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160 degrees Fahrenheit. Use a food thermometer to be sure.

Chill Properly. Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than two hours. Within two hours, either reheat or refrigerate. Use hard-cooked eggs (in the shell or peeled) within one week after cooking.

Okay I'm done....Have a beautiful Easter!