Having a PhD scientist for a sister-in-law has it's upsides. Not to mention that Sheila helped me with the yard since she has a PhD in plant biology, she also prevailed in cooking us up some really cool Easter eggs, using natural foods as dyes. We used blueberry juice, beet juice, cabbage, and tumeric. As the eggs aged, they oxidized and changed colors. You basically use 2 cups of juice to 2 tablespoons of distilled vinegar and a bit of salt for good measure.
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