Cheerful Gourmet

(re-p0st)

Cheerful Gourmet

The kitchen, with windows facing south and east, has being-under-a-tree feeling;  one of the east windows is open and sound and swoosh of wind blows in .... with bird song.

A simple supper is wanted.  

A slice of salted butter is put into the fry pan of an amount to cover the bottom and then some - but this I only notice as the slice was deemed to be enough to fry up two cloves of garlic generously and provide garlic butter as well as soft garlic.  The garlic was peeled and then chunked by-hand - using the knife to chunk while being held in hand.  

As the garlic and butter cooked, a single large free range egg was whisked with a bit of water in the blue ceramic dish used for fruit.  

When the garlic was a bit crispy and a bit carmelized, eight small escargots were added.  From a can; drained and rinsed. The kitchen smelled delicious and adding the snails put sound to the fragrance.  More than brief stirring but less than leave-to-cook happened with the escargots.

Then the egg was poured over top and the heat turned down and both a white and an orange sweet potato were peeled and cut into medium thin rounds as the  egg cooked over and around the garlic and snails.

The omelette/frittata/whatever was turned over when it looked ready to be turned over and cooked for a bit longer.

Then put on a glass fish-shaped dinner plate with the slices of sweet potato.  Taken outdoors onto the deck in the wind and birdsong.  Eaten with a spork that fits so perfectly into the hand that the eating-with-fingers satisfaction occurs.

The flavours of the garlic and butter and escargots and egg was pleasing to taste and eye.

Posted on May 15, 2012 at 06:25 PM | Permalink

The kitchen, with windows facing south and east, has being-under-a-tree feeling;  one of the east windows is open and sound and swoosh of wind blows in .... with bird song.

A simple supper is wanted.  

A slice of salted butter is put into the fry pan of an amount to cover the bottom and then some - but this I only notice as the slice was deemed to be enough to fry up two cloves of garlic generously and provide garlic butter as well as soft garlic.  The garlic was peeled and then chunked by-hand - using the knife to chunk while being held in hand.  

As the garlic and butter cooked, a single large free range egg was whisked with a bit of water in the blue ceramic dish used for fruit.  

When the garlic was a bit crispy and a bit carmelized, eight small escargots were added.  From a can; drained and rinsed. The kitchen smelled delicious and adding the snails put sound to the fragrance.  More than brief stirring but less than leave-to-cook happened with the escargots.

Then the egg was poured over top and the heat turned down and both a white and an orange sweet potato were peeled and cut into medium thin rounds as the  egg cooked over and around the garlic and snails.

The omelette/frittata/whatever was turned over when it looked ready to be turned over and cooked for a bit longer.

Then put on a glass fish-shaped dinner plate with the slices of sweet potato.  Taken outdoors onto the deck in the wind and birdsong.  Eaten with a spork that fits so perfectly into the hand that the eating-with-fingers satisfaction occurs.

The flavours of the garlic and butter and escargots and egg was pleasing to taste and eye.