About the Author

Rita Heikenfeld

Starting with the most important, I'm a wife, mom, grandma, aunt and sister to a very large family. My own family includes husband Frank, 3 grown sons and, to date, 11 grandchildren. We live on a little patch of heaven outside of Batavia, Ohio where we raise produce and herbs, and chickens for eggs. We heat with wood that we gather. Professionally, I've had numerous "careers". I'm an herbalist, educator, media personality, speaker, journalist and author. I've published books on kids & adults nutrition, gifts from the kitchen and garden, and herbs. My website abouteating.com reaches people who share their tips, thoughts, recipes and memories. My philosophy is simple. I have a deep faith and believe in the law of abundance: share your talents, encourage others. I love writing for the Countryside group and it's fun to see so many like-minded folks sharing my vision!

Tips for the Best Boiled Eggs

December 22, 2021 · Rita Heikenfeld · Eggs & Meat

One of the many advantages of raising chickens for eggs is, for most of the year, having an abundance of eggs. I want to share my tried and true recipes for the best boiled eggs, both soft and hard-boiled.

Making Marshmallows, Meringues, and Divinity

December 13, 2021 · Rita Heikenfeld · Eggs & Meat

Candies made with eggs make perfect sense for those who have a flock of “girls” laying faithfully. Let’s make three favorites: marshmallows, meringue cookies, and divinity.

Holiday Entertaining Made Easy

November 22, 2021 · Rita Heikenfeld · Eggs & Meat

Add to Favorites Whether it’s an elaborate feast with the perfect roast turkey or a simple supper, Thanksgiving is a day to give thanks for our abundant blessings, and to …

Whole Roasted Duck Recipe

November 14, 2021 · Rita Heikenfeld · Eggs & Meat

If the idea of preparing a roasted duck recipe makes you nervous, you’re not alone. The first time I roasted a duck was in a class on Shaker cooking and I was one anxious cook.

Chickpea and Egg Curry, Fragrant Rice, and Aquafaba

October 1, 2021 · Rita Heikenfeld · Eggs & Meat

I enjoy making curries, especially during fall. This quick meal evokes warm, spicy aromas as the curry cooks. This chickpea and egg curry is easy to make, even for a new cook.

Chicken Shawarma

July 23, 2021 · Rita Heikenfeld · Eggs & Meat

Shawarma is a Mediterranean and Middle-Eastern dish traditionally made with chicken or lamb. Chefs cut meat into thin slices and stack them on a large skewer, then slow-roast them before slicing off pieces to eat with
flatbread and sauces. Modern shawarma can also be made with beef or turkey.