Sunday, February 12, 2006

island living

4 women, one small island, and a freezer full of meat. like the colorful cartoon geckos we stayed up trying to make into a sensical whole, the refrigerator, too, was a puzzle. egg, cheese, bacon, potatoes, brussel sprouts, apples, peanut butter and three loaves of wheat bread.

what drink can you make with rum, cold coffee, sugar, milk and cinnamon? what lunch can you make with what you've got on hand? how can you satisfy a late-night sweet craving when there is no grocer on the corner selling 6 kinds of frozen yogurt?
the answers: a connie surprise, a turkey/cheddar/apple sandwich, and a homemade apple crisp.

and how do you make three travelers feel welcome and loved? you stew them a pot of short ribs on the stove all day, for them to tackle after a day at the white sandy beach.

this morning, back on my usual island, i am snowed in. looking at my own fridge, i came up with the following breakfast. and it was very, very good.

scrambled eggs with leeks

1/2 leek, white part only, thinly sliced in half moons
knob butter
1 egg, and 1 egg white
sharp white cheddar, shredded on the microplane
salt and pepper

melt butter in a small saute pan. toss in the sweetly smelling leeks, and saute slowly over a medium to low heat, sprinkling them with salt and pepper somewhere in that process. lower the heat. meanwhile scramble your egg and egg white, and when the leeks are nice and soft, and maybe a little bit browned, pour in the egg mizture, and use your heat-resistant spatula to stir the egg mixture slowly. when the eggs are almost ready, toss in the finely grated cheese. toss onto your plate, and devour.
* a note about eggs: they are best when scrambled slowly over a very low heat. when i waited tables at bette's diner in berkeley, i learned from the masters. "we serve our eggs french style," we were trained to say, "they are cooked slowly over a low heat and are therefore quite soft, though not undercooked."

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