I didn't get the veal ragout made until tonight, but it was delicious, took about 90 minutes for the veal to get tender on the stovetop. Had it with a salad and a little cheese toast.
I wonder if the taste difference was due to the variety of chicken or the fact that the eggs were really fresh? We had a few chickens when I was growing up, I got to crawl into the chicken pen to fetch eggs every day or two.
Mainly eating out of freezer and take out this week. Made Beef Shepard's Pie and roasted cauliflower with curry powder instead of paprika. Hopefully will have time to cook more this upcoming week.
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