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Posts Tagged ‘puppets’

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Clearly I used to be a Martha acolyte. Pussy willows, dyed eggs and vintage toys from my childhood. The lamb is also a music box that plays ‘Smoke On the Water’. Kidding, ‘Mary Had a Little Lamb’. The bunny is a Steiff puppet. Both circa 1968.

Last spring I published a photo essay about eggs. This year I give you three stories about eggs.

1) My friend’s mom is an elegant, vivacious lady in her 60s who was born and raised in Japan. A couple of years ago I gave him a dozen local, organic eggs and asked him to share with his mom. There were brown and Araucana eggs. She didn’t see them until the following morning, but he told me that when she opened up the carton she quite literally squealed. Then I got this fantastic story.

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Thank you so much for getting us these delicious eggs! Sorry, I didn’t write this letter to you sooner, but I wanted to wait until I tasted both kinds. I love them both, but if I have to choose, I love the blue eggs better. They are creamier, and to me they have more depth to the taste. Yum….. I’m really enjoying them!  Eggs are one of my most favorite foods. When I was small, my mom used to send me to the greengrocer to buy some eggs. I took mom’s shopping bag, which was made with woven hemp, walked to the store. The eggs were in a worn plastic basket, normally 5 eggs in each, just placed on the wooden stand next to the vegetables. No refrigeration. The wife usually tended the store with one of her children on her back in a sling. She transferred the eggs in a bag made with old newspaper for me, so they could reuse the plastic basket again, and put them in my shopping bag. I walked home with my eggs in the bag. In those days in Japan, eggs were an important protein source, and when I had one whole boiled egg to myself, I was very happy. Eggs have a long history of memory in my mind…I just love them!

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Imagine not taking eggs for granted—being so appreciative of them that you could actually discern the flavor of one variety versus another? It’s mind-blowing. I want that.

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2) Sara Moulton, at the time Executive Chef of Gourmet magazine*, told a story about a cake she and her kitchen testers had fallen for, both for its flavor and for its impressive height. The chef graciously shared the recipe, and Gourmet baked the cake several times, as testers do, to make sure they could replicate it accurately for readers.

But when they did, while the flavor was there, the wonderful height was not. Time after time after time**. They went back to the chef and went through the recipe with a fine-toothed comb, both for ingredients and process, baked it again, but it was still flatter than the first they’d tried. This went on until they somehow learned that the chef lived across the street from a farm that had laying hens, and he routinely bought eggs there. Fresh eggs will make a difference in the lightness, airiness and height of your finished oeuvre.

3) Last one. This was just a nutty fluke, but I was kind of freaking at the time. I was having friends over and had hard-boiled a dozen eggs to make deviled eggs. Cut them all in half and all but one was a double yolk. Crazy, right?

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Totally not shopped.

And taking a page from Story #2…

I’ve been baking Easter bread all my life, taking over a tradition that’s three generations old, and will be going at it again this Friday and Saturday. But this is the first year I’m making a point to use local NJ eggs—the first time since my grandmother was baking, decades ago. So stoked. With any luck, they’ll make an already spectacular recipe even better, and I’ll have another story to tell.

*God rest its awesome soul. Online’s not the same.

**With apologies to Cyndi Lauper. Hoping you like cake.

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