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It occurred to me that despite the fact that I am a food writer, that I don’t write about cooking on my blog. I do try to keep this blog focused on the hens, but still, they provide me with a supply of eggs, of which I use at least a dozen a week, so it wouldn’t be straying off the topic of this blog if I wrote about cooking.

My dear friend, Katherine Newell Smith, came for a visit. She is the incoming president of Les Dames d’ Escoffier, a food PR professional, and like me, passionate about what she eats. What did I cook for her breakfast on Saturday? Scrambled eggs. No sauces, no fancy preparations. Just eggs, butter, salt and pepper. There was also Oatmeal Honey Bread (that I had baked the day before) and very good plum jam that I’d found at a farmers market. That’s it. We were quite happy with the meal. Perhaps I’m not writing about such things because it seems so obvious. The eggs are so good – just crack and scramble and you have a perfect meal.

Of course, that’s not all there is to cooking with eggs. I got to say what I wanted to say about egg cookery in my Farmstead Egg Cookbook. But, if you’d like to hear more in my blog, email me with your food comments and questions. I really do love to cook and talk about it, even if that hasn’t been so obvious here!

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