Pleased
With a big full moon rising, and
With the green beans I picked from my garden tonight which are the first green beans I have ever grown, and
With bouquets of gardenias in both our bedrooms, and
With myself for turning right into the alley and then an immediate left onto the sidewalk with no hands because I have been trying that S-curve for several months now, and
With my new technique for poaching eggs in every dish I make with a sauce, so that the eggs are yummy and rich and taste like the sauce.
With the green beans I picked from my garden tonight which are the first green beans I have ever grown, and
With bouquets of gardenias in both our bedrooms, and
With myself for turning right into the alley and then an immediate left onto the sidewalk with no hands because I have been trying that S-curve for several months now, and
With my new technique for poaching eggs in every dish I make with a sauce, so that the eggs are yummy and rich and taste like the sauce.
8 Comments:
Are you just going to tease us, or tell us the technique?
It was very hard for me to even get the hang of poaching eggs in water.
Do you like them on the firm side, or the runny side?
Firm side. No special technique. I just crack an egg into anything I stew, or into my soups, or anything I make with a liquid-y sauce. The egg poaches, and I scoop it out and it doesn't effect the dish, but I have a sauce-flavored poached egg which turns out to be yummy.
Crap. ...affect the dish...
"Crap. ...affect the dish... "
this is definitely my big problem...
D
I love green beans! Lucky!
Green beans are the bomb.
Sounds like a good list of things, congratulations.
I was served eggs today that seemed to have been poached in a small bag, based upon the shape of the eggs. They looked like those little candy bags one gets at weddings.
They came out very neat and spherical(not flat with the yolks visible, like they do when you poach them in those flat little cups, and not all spread out like they are when I poach them loose in water).
I can't find anything on the internet about poaching eggs in cloth though.
I suppose cloth would be inconvenient in sauce, but seems like a good idea in water.
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