Death for Breakfast – Part I


The other night I had a long talk with a friend of mine who came for dinner and didn’t complain that it was mediocre at best. We started off with the topic du jour – the European banking scandal. You see, before he came to live in Oly, he lived in London. He was in the financial industry. He lived in “the city” with an unlimited expenses account, high-brow drinking buddies, and hot woman. He left.

We sat on either end of the couch drinking wine and letting our conversation meander along until I asked about “the Russian” – his on-again, off-again girlfriend. My friend has terrible taste in women. It’s not that they aren’t pretty, talented or smart. It is that they are volatile, self-absorbed, and harsh.

He was married once before. Happily. They decided to start a family only to discover that his wife had breast cancer.

“When she died, it was like a miracle,” he said, with just a hint of sadness and a deep sense of awe. “It was horrible and beautiful all at the same time. That is when I knew that we are not just biology, we are temporal too, in a way that we are just starting to understand. I felt like I was witnessing a different kind of birth.”

“That last, deep breath that slowly escapes someones lips and continues and continues to go out until you are sure that they have just gone somewhere else….I know,” I said. I didn’t know nearly as well as he did. How can you follow up a miracle? Life is a mystery. Time is a mystery. Not like a river, but more like a frozen river where each moment still exists. We talk about our selves as things and we talk about the “flow of time”, but time is a thing and we are the process. Every time I think of JJ or anyone else who has said “everything changes” my heart breaks a little more for their youthful naivete. The change does not come from outside you, the change is inside you.

“Somewhere out in time, we are still doing what we were doing then. Maybe reading the paper together over breakfast..” he said. It was comforting. Somewhere out in time maybe I exist with someone I love too.

How to Make Scrambled Eggs

The secret to making moist, fluffy scrambled eggs is all in the scrambling. You’ll need low, gentle heat and patience to make perfect scrambled eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.Plan on using three eggs per person for a good-sized serving. If you’re counting calories, you can substitute egg whites for one or two of the whole eggs.
2. Crack the eggs into a bowl that’s deep enough to support vigorous whisking.
3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.
4. Whisk the mixture until well combined. Don’t add salt yet, as it can make the eggs tough.
5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.
6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don’t stir the pan: you want to let the eggs begin to set before you start scrambling them.
7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.
8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.
12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now’s the time to put toast in the toaster and grab a pair of plates.
13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.
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