Wednesday, March 28, 2012

RECIPE


31 comments:

  1. I can't read your posts with out wanting to 1. Smile 2. Swear and/or cry and/or long for a nap 3. Eat something. This time, it's a poached egg. No matter that I just had lunch.

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  2. am-am-am... amazing! you're a true wonder. really.

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  3. Lol just love to read your posts .......loved the poached eggs and totally loved the licking the plate bit ;)

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  4. great written post and the dish looks so delicious!

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  5. This is one of your best posts. So true and funny and true and funny.

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  6. Yum! Aparagus mit Spiegel Ei!

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  7. Just checking... Can I "Pin" this on Pinterest?

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  8. I am been craving this since you mentioned it on facebook. Dinner tomorrow night while hubby is out of town. You see, I like to lick the plate too and he thinks it's gross. I will enjoy it more with no one watching me.

    Jennifer

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  9. this is amazing and beautiful, phyllis!!

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  10. Phyllis, fucking beautiful! The writing, the food, and that amazing photo.
    xxxooo
    e

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  11. I am haunted by your writing, your honesty is inspiring and I look forward to your posts.

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  12. I am reading this from across the country, and hoping that by now the rain has stopped, the kids are healthy, and you've had a chance to press your husband against the wall and kiss him.

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  13. Phyllis

    I am so thankful to read an account of real life. Some days I try to tell the difference between depression and fatigue too. Love you and your real life.

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  14. My poached eggs are always hideous.
    I guess I'll have to just "over easy" it.

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    Replies
    1. more details on poached eggs from an older post:
      *Tips for poached eggs (taught to me by my mother)
      1. Bring water to a boil. Make sure it's at least 5 inches deep so the eggs don't stick to the bottom of the pan.
      2. Turn flame all the way down. You don't want the water bubbling at all.
      3. Add a pinch of salt and a few teaspoons of white, white wine, or champagne vinegar. Stir.
      4. Crack an egg into a small bowl. Slowly slide the egg into the water. Repeat with next egg. And so on. Don't overcrowd the eggs. Two at a time works best in a small pot. Four at a time in a larger pot. (My mother cooks them one at a time and before sliding in the egg she spins the water around with a wooden spoon to make a whirlpool. Then she slides the egg into the middle of the whirlpool. Super cool trick. But don't try this if you already have another egg in the water.)
      5. After a minute, use a slotted spoon to check on the egg. It's probably about halfway there. Once the white is completely set (touch it if you can't tell), remove and place on a clean dishtowel to catch the water.
      6. Serve right away. Or you can reheat the poached egg by sliding it back into the water for 30 seconds or so.

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    2. Poached eggs are on my list of foods I fear.

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    3. zombies girl: you fear cooking them or eating them?

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  15. Looks yummy! I've been feeling just as you described the past week or so, its the rain. Doing yoga really helps me break out of the funk. I'm not sure what your husband does, but my boyfriend does event production and is gone a lot for work and I definitely often find myself lost in day dreams with my heart racing. I hope everyone is feeling better.

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  16. Really, really enjoyed. I love your fine weaving of life/parenting-related exhaustion, depression, wonder, bliss, etc. Your food photography is stunning and with a fully belly, I'm craving a poached egg over spring-time vegetables now. You inspire me to be more vulnerable as a writer and I appreciate that.

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    Replies
    1. thank you, anya. i've been trying to let myself be more vulnerable. glad it's inspiring.

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  17. awesome! (and, i'm truly impressed that your husband's call the middle of it all made you want to throw him up against a wall and kiss, not stab, him. i'm taking that in as heartily as you took in that luscious egg yolk. oh the lessons we learn from each other!)

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    Replies
    1. thanks, stacie. at some point i had a bit more writing about that moment with the phone/camera/husband. there was something really powerful about doing so much at once! full body multitasking. it brought me contentment. and that's probably why i wanted to kiss him and not stab him! you made me laugh. thank you!

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  18. Great post Phyllis -- I'd like mine with some salty hot crisp fatty lardons and a few croutons ...

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  19. yes to salty hot crispy fatty lardons. damn. and croutons. love it. my friend penny made it last night with bacon. i was thinking lots of anchovy fillets and capers. some lemon zest. preserved lemon? so many directions to go.

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  20. Great post, except that now I am having flash backs to when my children were young and vomited in unison...need more wine...even now that they are fully cooked and my baby has four kids of her own. Am I am witch because I listen and speak "oh, sweetie, I am soooo sorry" when she calls to tell me that they are all leaking out of every orifice, but I am secretly snickering? Your salad looks phenomenal, but rather than the glass of wine, tell it like it is and show the extra long straw you devised for that wine bottle! Cheers and I promise that this too shall pass.

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  21. That is a heartbreakingly beautiful egg. Your words knock me down. I love this blog.

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  22. I have been very quietly enjoying your writing for a while now and love finding new words whenever i check back. I wanted to say that this recipe though? This one speaks directly to my heart and soul for some reason. Thank you.

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  23. This was my favorite summer salad!! However, now when I come to this Page, I cannot see the entertainment or the recipe, only the picture. Can you repost the recipe?

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