I have been thinking about egg sandwiches for almost a week now. It seems no matter how much I cook or how many recipes I try the simple pleasures bring the greatest satisfaction and, in fact, are the things I crave again and again.
Even the very idea of the egg sandwich seems simple, but when you start having the egg sandwich conversation with others, you will find it is a deeply personal issue. Seriously, you think the barbeque debates rage on (wet vs dry, pork vs beef, mustard vs vinegar vs tomato) try getting a consensus on the egg sandwich and you will find passionate responses as varied as the responders.
Personally, my ideal egg sandwich consists of a beaten egg that’s fried in butter, sprinkled with kosher salt and freshly ground black pepper. Said egg, ideally, would be placed between two slices of super fresh off the shelf white bread (you know when it’s so fresh it sticks to your teeth? I love that!) The bread should be slathered with mayonnaise (both sides). Cut the finished sandwich on the diagonal and you have absolute perfection…the simplest of simple pleasures.
But that’s my version of egg sandwich perfection…what about you? Do you want your egg beaten & fried like mine, over easy, poached, scrambled, boiled & sliced? What about seasonings? Salt & pepper only or do you venture into herbs and/or spices? What is you condiment of choice? Do you prefer mayo, butter, mustard, a combination of these or something else altogether? And the bread, let us not forget that vital detail. Are you a white bread fan, too? Perhaps you favor wheat or something special from the bakery like sourdough, sunflower, croissant, rye pumpernickel swirl?
So share, if you will, how you roll when egg sandwich time rolls around in your house. As for me, this post must end, because there is a loaf of super fresh white bread on my kitchen counter waiting to be part of that simple pleasure I’m having for dinner tonight.
Wednesday, July 28, 2010
Wednesday, July 21, 2010
True Confession - I Am A Shopping Cart Snoop
I have a confession to make…I am a shopping cart snoop. Fear not, I have no inclination to follow you home and rummage through your medicine chest, lingerie drawer or wallet. No, this particular behavior is confined to aisles of my favorite neighborhood grocery store. I can’t help myself; I love to peruse other people’s shopping carts. I’m infinitely curious about what they’re having for dinner, what do they put in their meatloaf, what’s going to happen with that ginger root when they get it home?
Strange things happen to me in the grocery store. Nothing frightening or even remotely unpleasant, just things that don’t normally happen to other people. Other shoppers frequently stop me ask me where specific items are located, men shopping alone will show me their shopping list and ask if I might know what their wife means by “fill in the blank.” Deli associates politely ask why I want my order sliced a particular way and I end up pulling a recipe out of my purse and handing it to them to try for their friends and family. Cashiers will ask what I’m making for dinner, or how to use a particular ingredient. My favorite cashier (don’t tell the others I play favorites, I wouldn’t want to hurt their feelings) consistently flashes a big, cheery grin and asks what recipe I have for her that day. I am pleased to report I haven’t failed her yet and she never fails to give me a follow up on her results the next time I see her.
I guess that’s really the thing for me, seeing what’s cooking and hearing about how much people are enjoying what they’re cooking and what’s being cooked for them. So, if you see me in the grocery store and I gaze into your cart just a little too long, I mean you no harm. Just a little field research for my next meal, menu, party or recipe swap!
Strange things happen to me in the grocery store. Nothing frightening or even remotely unpleasant, just things that don’t normally happen to other people. Other shoppers frequently stop me ask me where specific items are located, men shopping alone will show me their shopping list and ask if I might know what their wife means by “fill in the blank.” Deli associates politely ask why I want my order sliced a particular way and I end up pulling a recipe out of my purse and handing it to them to try for their friends and family. Cashiers will ask what I’m making for dinner, or how to use a particular ingredient. My favorite cashier (don’t tell the others I play favorites, I wouldn’t want to hurt their feelings) consistently flashes a big, cheery grin and asks what recipe I have for her that day. I am pleased to report I haven’t failed her yet and she never fails to give me a follow up on her results the next time I see her.
I guess that’s really the thing for me, seeing what’s cooking and hearing about how much people are enjoying what they’re cooking and what’s being cooked for them. So, if you see me in the grocery store and I gaze into your cart just a little too long, I mean you no harm. Just a little field research for my next meal, menu, party or recipe swap!
Wednesday, July 14, 2010
Souvenirs
Most people bring back souvenirs from their travels. T-shirts, coffee mugs, key chains, sea shells, all manner of reminders of the good time they had. We were on vacation last week, and like good vacationers, we brought home souvenirs, but not of the traditional tourist variety.
We, I am thrilled to report, returned home with culinary treasures from The Spice & Tea Exchange. Tasty travel reminders include 3 bottles of Tuscany Blend spice rub (actually, only two of those are for us, one is for my sister. Sister, if you’re reading this, please act surprised when your package arrives.) We also scored a bottle of Backwoods Hickory spice rub and an experimental size package of pizza seasoning. Our bag of goodies also contained packages of espresso sugar and backwoods hickory rub for friends. Plus, we went armed with an extensive shopping list for another foodie buddy who, bless her heart, is the one who turned us on to this amazing little store in the first place (thanks, Angela, this is one of the best pieces of life wisdom anyone has ever given us).
Another dear friend and amazing cook (miss you Tam) gifted us with a different version of a Tuscany Herb mix and Sicilian Sea Salt with fresh lemon zest. Divine!
And, did I mention the produce market? In this little beach community on Florida’s east coast there is a farmer’s every Friday and Saturday. From the moment we stepped out of the car everywhere we looked was a farm produced symphony for the eyes. And, then, the aroma…the scent of fresh basil wafted on the sea breeze, we knew for sure we were in for something good. After perusing all of our options, we came away with two cantaloupes, a watermelon, three pounds of yellow squash, three pounds of green beans, five red bell peppers, three beefsteak tomatoes, a pint of cherry tomatoes, three & half pounds of peaches, three cucumbers and two bunches of that basil.
Now, I’m sure you’re thinking that’s more than enough produce for a household of two, but there was one more unexpected pleasure in our path. We stopped into a national mass merchandiser in a neighboring town and were amazed to discover beautiful bicolor corn on the cob for five cents an ear. Yes, friends, that is not a typo, five cents an ear! We promptly secured 21 ears (we set out to get 20, but my husband says he was so overcome by the bargain that he temporarily lost his ability to count). Never one to let grass grow under his feet, he grilled them all immediately upon our return home. After we sampled four ears between us, he cut the remainder off the cob then packaged and froze it for future use. Its destiny lies in tacos, corn salsa and assorted salads.
Speaking of destiny, it’s time for me to help those peaches reach their destiny in the form of a Top Crust Peach and Cardamom Pie. My whole life I thought I didn’t like peach pie, and then I tried this recipe from the August 2009 Bon Appetit magazine and realized “oh, this is what peach pie is supposed to taste like.” If you have some ripe peaches waiting to fulfill their destiny, today just might be their lucky day…give it a try.
http://www.bonappetit.com/recipes/2009/08/top_crust_peach_and_cardamom_pie
We, I am thrilled to report, returned home with culinary treasures from The Spice & Tea Exchange. Tasty travel reminders include 3 bottles of Tuscany Blend spice rub (actually, only two of those are for us, one is for my sister. Sister, if you’re reading this, please act surprised when your package arrives.) We also scored a bottle of Backwoods Hickory spice rub and an experimental size package of pizza seasoning. Our bag of goodies also contained packages of espresso sugar and backwoods hickory rub for friends. Plus, we went armed with an extensive shopping list for another foodie buddy who, bless her heart, is the one who turned us on to this amazing little store in the first place (thanks, Angela, this is one of the best pieces of life wisdom anyone has ever given us).
Another dear friend and amazing cook (miss you Tam) gifted us with a different version of a Tuscany Herb mix and Sicilian Sea Salt with fresh lemon zest. Divine!
And, did I mention the produce market? In this little beach community on Florida’s east coast there is a farmer’s every Friday and Saturday. From the moment we stepped out of the car everywhere we looked was a farm produced symphony for the eyes. And, then, the aroma…the scent of fresh basil wafted on the sea breeze, we knew for sure we were in for something good. After perusing all of our options, we came away with two cantaloupes, a watermelon, three pounds of yellow squash, three pounds of green beans, five red bell peppers, three beefsteak tomatoes, a pint of cherry tomatoes, three & half pounds of peaches, three cucumbers and two bunches of that basil.
Now, I’m sure you’re thinking that’s more than enough produce for a household of two, but there was one more unexpected pleasure in our path. We stopped into a national mass merchandiser in a neighboring town and were amazed to discover beautiful bicolor corn on the cob for five cents an ear. Yes, friends, that is not a typo, five cents an ear! We promptly secured 21 ears (we set out to get 20, but my husband says he was so overcome by the bargain that he temporarily lost his ability to count). Never one to let grass grow under his feet, he grilled them all immediately upon our return home. After we sampled four ears between us, he cut the remainder off the cob then packaged and froze it for future use. Its destiny lies in tacos, corn salsa and assorted salads.
Speaking of destiny, it’s time for me to help those peaches reach their destiny in the form of a Top Crust Peach and Cardamom Pie. My whole life I thought I didn’t like peach pie, and then I tried this recipe from the August 2009 Bon Appetit magazine and realized “oh, this is what peach pie is supposed to taste like.” If you have some ripe peaches waiting to fulfill their destiny, today just might be their lucky day…give it a try.
http://www.bonappetit.com/recipes/2009/08/top_crust_peach_and_cardamom_pie
Wednesday, July 7, 2010
Jarrod & Me
I ran into my buddy Jarrod a couple of weeks ago, I hadn't seen him in ages. He was extremely excited about turning 12 the next day.
I first met Jarrod's family when he was 8. Jarrod is lively, intelligent, totally gets sarcastic humor and he loves to cook. Jarrod can't speak and has limited use of his hands. He travereses each day in a high tech wheelchair outfitted with an audible keyboard...he can hit a preset landscape of programmed words/images or he can flip the keyboard over and type his own words. Shortly after we met his parents hosted a huge Italian themed potluck party. While his mom was feeding him he asked her to ask me what I had brought for the dinner (she can understand him without his keyboard). I told him the name of the dish and proceeded to start talking about something else. He became visibly agitated, but without his keyboard he couldn't tell me what was wrong. His mom was able to discern that he wanted to know how I made the dish, not just the name of it. So, I took him through the ingredients and instructions, the same as if I were sharing the recipe with an adult. At the age of 8 Jarrod looked me straight in the eye the entire time, taking in all the details. Joy radiated from him with each tidbit of information. He then asked who I liked watching on Food Network and invited me to see his "kitchen" in his room.
The next morning at church Jared came flying up in his wheelchair, eyes shining and grinning from ear to ear, he typed "I want to cook with you." At the time I thought it was sweet, but in retrospect I realize what a powerful statement that is. "I want to cook with you says "I love you," "let's prepare something special for each other and our loved ones," "let's share ideas." Most if all, for Jared and me, it says "cooking together is a special language all its' own," with or without a keyboard." Talk about out of the mouths of babes...I want to cook with you.
I first met Jarrod's family when he was 8. Jarrod is lively, intelligent, totally gets sarcastic humor and he loves to cook. Jarrod can't speak and has limited use of his hands. He travereses each day in a high tech wheelchair outfitted with an audible keyboard...he can hit a preset landscape of programmed words/images or he can flip the keyboard over and type his own words. Shortly after we met his parents hosted a huge Italian themed potluck party. While his mom was feeding him he asked her to ask me what I had brought for the dinner (she can understand him without his keyboard). I told him the name of the dish and proceeded to start talking about something else. He became visibly agitated, but without his keyboard he couldn't tell me what was wrong. His mom was able to discern that he wanted to know how I made the dish, not just the name of it. So, I took him through the ingredients and instructions, the same as if I were sharing the recipe with an adult. At the age of 8 Jarrod looked me straight in the eye the entire time, taking in all the details. Joy radiated from him with each tidbit of information. He then asked who I liked watching on Food Network and invited me to see his "kitchen" in his room.
The next morning at church Jared came flying up in his wheelchair, eyes shining and grinning from ear to ear, he typed "I want to cook with you." At the time I thought it was sweet, but in retrospect I realize what a powerful statement that is. "I want to cook with you says "I love you," "let's prepare something special for each other and our loved ones," "let's share ideas." Most if all, for Jared and me, it says "cooking together is a special language all its' own," with or without a keyboard." Talk about out of the mouths of babes...I want to cook with you.
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