I think I’ve finally cracked the secret of poached eggs!
I’ve always loved poached eggs. It’s probably my favorite way to eat eggs. Sometimes I even poach them until the yolks are hard, which basically makes them a hot hard-boiled egg.
I’ve been practicing making poached eggs the authentic way. Putting them in the little medal cups in the special pan really makes “steamed” eggs. Poaching means cooking in liquid.
This morning, I used a wider and shallower pan. I brought the water to just below a boil, where a fair number of bubbles were coming up from the bottom. I’ve always used the trick of putting a little vinegar in the water to help the egg whites bind together so the egg didn’t ooze all over the pan.
But I’ve never been able to get them really stay in shape. I’d get a big stringing egg, that was all crosslinked, and sort of in the right shape, but with lots of straggling pieces. This morning, I dumped the egg from the measuring cup into the water FASTER, and it worked. They stuck together nicely!
Resolution #1 continues!
Even though it’s only been 2013 for a few hours, I’ve been working on some of my resolutions for the last few days.
Resolution #1: Eat Better!
Not necessarily to eat healthier, but to eat better. I’m going to cook more. Try different foods and different recipes. Because I’ve been so busy, I end up eating out a lot at the same local restaurants, and it’s boring.
So, here’s what I’ve cooked so far this weekend.
I used half the chicken it called for, because my dutch oven isn’t that big, but I left everything else the same. I mean, why mess with any recipe that calls for two heads (yes, heads. Not cloves) of garlic. It was delicious, although based on the layer of fat on the top once I put the leftovers in the kitchen, it’s fattier than I thought. I guess that’s from the chicken skins.
I served it over rice, with a kale and lettuce salad.
Scallops with Quinoa and Pomegranate Gastrique
This recipe came from the Sprouted Kitchen cookbook. I left out many of the herbs in the quinoa, because I forgot to write them down when I went shopping, but it still turned out pretty good.
Figs with Gorgonzola and Sopressata
This was a recipe I saw on the Closet Cooking blog. I had to go to four different supermarkets before I could find figs, but it was worth it.
In the Parisian style, I think today’s lunch is just going to be some cheese and bread. I have a bunch of gorgonzola cheese left.
So at least one resolution is off to a good start.
Well, it’s almost the end of 2012. That means I’m nostalgic about the past year, and hopeful about the future. Happens every year.
I was reminded about how recurrent this feeling is by an email. I use my email inbox as a To Do list. I only keep emails in there that I need to respond to, or to remind me of something (like something I ordered which hasn’t arrived yet). At the bottom of the inbox is a message trail which started in January 2008 between me and my best girlfriend. The subject line is, “Getting my shit together.”
I was talking about how 2008 was going to be my year. I was going to pull it all together. I was going to be well-rested, hit the gym frequently, dress better, have a more active social life, excel at work, and solve all (at least most) of the world’s problems. Ok. I didn’t have all of those things on the list, but you get the idea.
My friend thought it was great idea and summed it up perfectly, “I really love all that I get done in my life, but I wish I could do it with more grace.”
The next email in the chain is from May 2010, where I told her that those two emails were still in my inbox. Not because I’d achieved my goal and wanted to celebrate, but because I hadn’t completely given up on the idea of getting it all together.
And now it’s almost 2013, so I’m going to have to give it another try!
I’m starting to think that it’s impossible, but that doesn’t mean I’m not going to keep trying. Maybe that’s what it’s all about: the adventures in trying.
Happy New Year!
So, I’ve made a few resolutions. Nothing formal and strict, just some general goals for the new year. Since one of them is blog more regularly, I’m going to leave the rest for another time.