Same egg noodles, same egg, pesto instead of bagna cauda. Truly, this was great. Was it the plethora of fats, animal and vegetable? Whatever it was, it worked.I had a pesto epiphany last year. I'd spent my adulthood thinking I could only make pesto when I had enough basil to make tons of it; as a result, I rarely made it. Then it struck me: I could make enough only for one meal if I felt like it! I could even pick a few leaves, make an ersatz pesto with some nuts, cheese, and garlic and call it a relish! This may be obvious to others, but was a revelation to me, and has given pesto a whole new role in my cooking.
It occurs to me that I haven't yet mentioned my fetishistic relationship to eggs. I love them. Duck eggs, quail eggs, goose eggs--I'd eat them all if I could. Since all I can get are chicken eggs, I focus on getting extremely good ones. For the last few months we've been getting them, several dozen at a time, from the children of some friends of ours--they raise chickens on their parents' horse ranch, and those eggs, sometimes laid while one watches, can't be beat.
No comments:
Post a Comment