There are three consumer grades for eggs: United States (U.S.) Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.

Grade AA and Grade A eggs are best for frying and poaching where appearance is important, and for any other purpose. U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are reasonably firm. This is the quality most often sold in stores. U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products.

Your friendly neighborhood hardware store will have a selection of hole plugs. Get those before you drill. Use a spade bit and go in halfway on each side.

"So this is how it ends.... we were close... so close. "

I like the idea, but the two letter name (like an element) seems arbitrary and confusing. The Minneapolis area would better be defined by MSP, which is both the airport code and a reference to Minneapolis and St Paul. No one here would ever refer to the area as Mi.