Food: The Perfect Egg
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Now that I've had so many perfect eggs and unfrozen my past so happily, I'm thinking about doing some poaching myself. Not with a thermometer but with the old swirl-the-vinegared-water technique my grandmother used. Then I'll pop the eggs on some asparagus, or a piece of salmon, and think about her. Or pretend to, while I really think about the salmon.
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