Tales of Taste, Travel, & Home Cookery
“Eggs. Soft-boiled eggs, fried or poached eggs, take them scrambled, bake them au gratin, butter them with an omelette, or present the billowy egg-whites in a majestic French souffle, but however you take yours we can surely all agree that eggs truly are amazing. What transformative little gems, too, wouldn’t you say? . . . “
There’s nothing quite like rolling out of bed, cool water on your face to wash the sleep away, a hot pot of coffee, and turning on Fleetwood Mac. Saturday rolled in like a Prague fog today, calm and slow, a steep blowing from the hills of The Castle.
Sitting on a call with Istanbul midday yesterday, I saw the flicker of my phone out of the corner of my eye. “Hey! I am getting my blood drawn on Friday,” the husband wrote in a text, . . .
Ah, the quiche! An open-faced, appetizing tart that can be served warm as a main