Wednesday, February 07, 2007
"When you start with a portrait and search for a pure form, a clear volume, through successive eliminations, you arrive inevitably at the egg. Likewise, starting with the egg and following the same process in reverse, one finishes with the portrait."
- Pablo Picasso
Sunday, March 26, 2006
Sunday, February 26, 2006
Monday, February 20, 2006
Earlier today, basement of Calhoun: caught two dining hall workers having a DOTR-- the girl, totally sassy with her minibackpack, saying "on weekends you don't treat me right!!!" and the boy, baseball capped and really ashamed because it was so obviously true! If I were him I'd buy her a six-pack of organic eggs like the ones Davegg got me on Valentines, because they're so sweet and show that you care, and also really fun to incubate.
PS Easter stuff is out now!! I went to Rite Aid chocolate jonesing and found aisles and aisles of choco-eggs, which rules, big time.
PS Easter stuff is out now!! I went to Rite Aid chocolate jonesing and found aisles and aisles of choco-eggs, which rules, big time.
Tuesday, February 07, 2006
Watched Caché last evening: truly a chicken/nugget conundrum. My (and Thomegg’s) most important questions went unanswered, namely those re: chicken progeny revenge subplot, so we welcome all comments & speculations re: this. (FYI Michael Hanekegg reads this blog and will be interested in yr ideas for part deux (Canégg), to be filmed from the poultry’s perspective. Drop him a comment!) Lastly, be excited: Thunderegg comes to Café Nine tomorrow night! Open Book seriously rules, there are ten billion hours of music to break the heart (and egg) on this teensy CD.
JOKES 'R' US
What happens if you play tabletennis with a bad egg?
First it goes ping, then it goes pong.
What happens if you play tabletennis with a bad egg?
First it goes ping, then it goes pong.
Monday, February 06, 2006
Egg Recipe of the February 6th:
snake and eggs!
1 pound rattlesnake meat (ground by butcher with 1/4-inch blade)
1 pound pork butt (ground by butcher with 1/4-inch blade)
1/2 pound pork fat (ground by butcher with 1/4-inch blade)
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh sage leaves, minced (or 11/2 teaspoons dried)
1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried)
1 tablespoon maple syrup
1 tablespoon hot pepper sauce
2 tablespoons vegetable oil
10 slices brioche, 23/4 to 3 inches thick, or 5 English muffins, halved and toasted
10 poached eggs
Hollandaise sauce (recipe follows)
Combine snake meat, pork butt and pork fat in a large mixing bowl. In a small bowl, combine salt, pepper, sage, thyme, maple syrup and hot pepper sauce. Add to bowl with the meat and fat and combine thoroughly with your hands. Cover and refrigerate overnight.
Remove the mixture from the refrigerator and form into 10patties, each about 3 inches in diameter and 1/2-inch thick.
In a large skillet, heat oil over medium heat until hot. Fry patties 3 to 4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Toast the brioche slices or English muffin halves. Top each with a meat sausage patty, a poached egg and some hollandaise sauce.
Makes 10 servings.
Note: Rattlesnake is available by special order at Daniel's Meats, 7000 N. 16th St., Phoenix. (602) 265-6760.
Ed. Note: Snake meat may not be exchanged for any other sort of meat. Eggs may, however, be from snakes for extra "doughy" texture. Recipe does not follow.
snake and eggs!
1 pound rattlesnake meat (ground by butcher with 1/4-inch blade)
1 pound pork butt (ground by butcher with 1/4-inch blade)
1/2 pound pork fat (ground by butcher with 1/4-inch blade)
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh sage leaves, minced (or 11/2 teaspoons dried)
1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried)
1 tablespoon maple syrup
1 tablespoon hot pepper sauce
2 tablespoons vegetable oil
10 slices brioche, 23/4 to 3 inches thick, or 5 English muffins, halved and toasted
10 poached eggs
Hollandaise sauce (recipe follows)
Combine snake meat, pork butt and pork fat in a large mixing bowl. In a small bowl, combine salt, pepper, sage, thyme, maple syrup and hot pepper sauce. Add to bowl with the meat and fat and combine thoroughly with your hands. Cover and refrigerate overnight.
Remove the mixture from the refrigerator and form into 10patties, each about 3 inches in diameter and 1/2-inch thick.
In a large skillet, heat oil over medium heat until hot. Fry patties 3 to 4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Toast the brioche slices or English muffin halves. Top each with a meat sausage patty, a poached egg and some hollandaise sauce.
Makes 10 servings.
Note: Rattlesnake is available by special order at Daniel's Meats, 7000 N. 16th St., Phoenix. (602) 265-6760.
Ed. Note: Snake meat may not be exchanged for any other sort of meat. Eggs may, however, be from snakes for extra "doughy" texture. Recipe does not follow.
Sunday, February 05, 2006
Still Life with Eggs, Bowl and Vase, 1971, 40x44", Oil on canvas
William Bailey is a professor at the Yale School of Art!
