You have seen all of those recipes with the great pictures and you can never get your’s to look as good. Well, I’m here to show you what it is really like and that what you do is just great. “It’s eatable isn’t it?” And the looks? These guys have whole makeup artists who work with the photograph even if that is only paintbrush or whatever and can even make sludge look good. They are in the art business and what they show you is the 10th try with all the rest in the garbage or in the stomachs of the filming crew. You, on the other hand, are in the eating business.

Fine. You still want to impress yourself and/or others. Well look at this. It did not come out the way I wanted it to. The egg did not cover all the pieces of toast – just wasn’t enough in one egg (I must remind myself to buy bigger eggs), one side got more done than the other (in this particular case that did not happen), I had to use tissue to wipe up the drops of water on the plate before shooting it, I used a darkener and sharpener to make the photo look better, or not – depends on the photo. And it just did not come up the way I envisioned it in my mind. One of the good things about me, is that usually I do not have any set look I am aiming for. If it comes out looking eatable, then that is the look I wanted regardless of the number of failures in between. It wouldn’t flip over, it got crinkled, part or the whole thing stuck to the pan, I ran out of what I was going to put on, its underdone or burned, or dry or changed color. Really, the best way to enter a kitchen, unless you are a short order cook on a tight menu or a famous chef, is just to walk in and do whatever comes to hand and hope for the best.  If you are cooking for yourself, than you can be presently surprised or not. If for someone else, pick someone with a lot of patience, and love for you and it just doesn’t matter how much under, over, or sideways a thing is or its color, texture, or its content. If it contains protein, vitamins, calcium… then it is good. period.

[photo to come] These are slices of Challah, bread which is usually baked only for Shabbat. In this case, brown your toast before the egg is dumped on it. Fried on one side and then flipped when ready, but be sure that the oil at the bottom is hot before putting the egg on in the first place. After flipping it, put on low flame and let it cook because the egg you poured on top really soaked into the bread and that has to cook slowly to get done and not get burned.  Burned? Still has the protein and calcium, magnesium and all the other minerals you need, doesn’t it. The vitamins? Well, you’ll make up for that next time. And you can always to it over again another day. Remember what Scarlett O’Hara said in Gone with the Wind. You know…”Tomorrow is another day”.

Reference:
The last line of the American Civil War novel Gone With The Wind:
Scarlett O’Hara: “Tara. Home. I’ll go home, and I’ll think of some way to get him back. After all, tomorrow is another day”
http://www.phrases.org.uk/meanings/388000.html