Of course Andy wants to make his own mayo.
I had the best I've ever had potato salad last week. Tyeedog brought it. He put freaking snap peas in it. It worked.
New potatos.
Eggs probably came from his yard...not sure on that.
Maybe he'll put up the recipe.

So we go from mayo and chickens and potato salad to canning smoked salmon. Same guy I mentioned above (Tyeedog) brought canned smoked salmon. It was excellent.
I tried my hand yesterday and did my first batch of canned anything in the machine. I've canned fruit and steelhead and stuff but never with pressure.
Looks good but haven't tried it yet.
Weird how the jars still boil for a long time after taking them out.

11lbs of pressure for 100-110 minutes after a light smoke. Nummy!

Yup, I'll use my own red potatoes, onions, eggs, mayo, but my pickle cukes are sucking, so I'll use some store bought ones.

This is reminding me of the Martha Stewart recipe for a prime rib dinner:

18 months before your dinner date, purchase a black angus steer calf;
feed, water, groom, etc. for 17 months and two weeks;
slaughter steer;
remove prime rib cut from hindquarter, left if a Democratic dinner party, right if a Republican one;
etc., etc.

It has only been 5 months.

One thing about using farm fresh eggs is they gotta be 10-14 days old before you boil them. Otherwise they're a real bitch to peel.

You mentioned some eggs being small; we have a cochin hen that lays little bitty eggs, about half the size of the orpington's eggs. Every now and then we find an egg with a really thin soft shell. Weird.

We have had a few soft shelled eggs. Paper thin shell, or leathery like a turtle egg. Some of the small eggs are about 2x a quail egg, and we see those as each new layer comes into laying. Of the 8 eggs tonight, all but one were approaching normal size.