I feel like this blog post should start with-what I learned on my summer vacation…
I have just returned from a dreamy time in Provence and came away reminded how much I love entertaining, the pursuit of the perfect ingredients and how good generally lazing about is for the soul.
In an effort to keep social engagements down to a low roar, my boyfriend hosts a garden party with close friends and family. Naturally I said… “great, I’ll cook”. He responded “absolutely not …it’s always potluck”. I quietly thought…potluck…ugh…That’s not very sexy at all. Au contraire, in Provence, Potluck dinners are very sexy indeed. Guests brought dishes that I would savor from one of my favorite local restaurants. In fact…I am thinking the new Chez Rago dinner party concept will be…Provencal Potluck!
Lord knows I am controlling when it comes to the menu. Perhaps it’s fine to just handle the main course, bread and wine and let the universe …. just provide. (okay -Maybe just suggest a style of cuisine .. )
When asked to get eggs for breakfast…I of course replied, “great, I’ll walk to the store. He relied…why? Just go to the chicken coop (hmmm)…so I did. I was reminded about the famous quote, It’s not the destination, it’s how you get there that matters. I am actually now really weirded out by how long eggs sit on my grocery store shelf. I need some chickens.
I decided to make my oh so American deviled eggs for the party and am happy to report that they were a big hit.
Best farm fresh frenchy french deviled eggs …ever!
By the way … here is a great tip I learned while there for the perfect hard boiled eggs! Fresh eggs are much harder to peel but this will help ensure they come out perfectly.
1- Grab a pin or the tip of a steak knife to poke a hole in the “fat bottom” end of each of the eggs (if you use a pin-leave the eggs in the carton for leverage).
2-Place one layer of eggs in a saucepan of cold water. Make sure the water is one inch over the eggs.
3-Add 1/2 teaspoon of baking soda for each 3 cups of water.
4-Put uncovered pan over the flame and bring to a rolling boil.
5-After 2 minutes pull off the flame and let them sit, covered, for 8 more minutes.
6-Have a bowl of iced water on the ready to submerge for 5 minutes.
7-Start to fish out the eggs while they are still warm and peel from the end with the hole.
8-Voila! The perfect hard boiled eggs.
Relaxing the rules a bit is way hipper and more fun.
Looking foolish is kind of cute.
Carousels are not just for kids.
I cherish when the universe turns my perspective upside down and I learn new things- especially new things about myself. Because I don’t speak french (yet) I was forced into the role of an observer and listener. Perhaps not having the last word isn’t such a bad thing after all.