Thursday, November 25, 2010

Happy Thanksgiving, Dear Readers.

This could very easily be a soul-bearing post. Do not worry. I shall not become maudlin. I'll save that for another time. Tonight is Thanksgiving Evening. I write this post at 7:16 EST. I post not of our repast tonight, but of our first meal home after being away for 2 months. It is telling that I post these pictures on Thanksgiving Day, because this is what I am truly thankful for. We arrived home on Sunday, November 14. On Monday morning, the 15th, I made Eggs Benedict a la Florentine. Does a la Florentine mean with spinach? Cause that's what I made. And I make an absolutely to-die-for Hollandaise. After two months of "continental" breakfasts, I was ready for this.
When I turned out of bed, late for me, it was 8:30 AM, but the time things /changes are finally doing a number on my psyche. Mr. Hawthorne had started on grits. I added the buttah and cheddar and reminded him I would be doing Eggs Benedict.
I started steaming the spinach.
Sauteeing the ham.
Stirring the grits and buttah and cheddah.
Mr. Hawthorne put in too much salt, so I added a few slices of potato to absorb the salt.
For the HAM: You could add some brown sugar, more buttah, some cinnamon and cloves, OR add in Coca Cola and coffee for Red Eye Gravy. And if you're from the North, you don't know the pleasures of Red Eye Gravy.
The spinach is steamed down to nuthin'.
Buttered English muffins into the toaster oven.
Making the Hollandaise: 2 egg yolks juice of 1/2 lemon
1/2 stick unsalted butter cubed
Slowly heat the yolks and lemon juice over indirect heat, whisking constantly.
When the yolks get foamy and lighter colored ...
... start adding in the butter cubes, 1-2 at a time, whisking, incorporating. Gently. Lovingly. Caress the buttah.
It becomes a soft, velvety, deluxe, luxurious sauce of extreme loveliness.
I boiled some salted and vinegared water. Swirled a vortex in it and dropped my ova. The albumen enwrapped the goodness. All is well.
Start plating. English Muffin on bottom. Ham slice. Spinach.
'nuther view.
Adorn with the perfectly poached and packaged egg.
Elevate with Hollandaise.
Delicately expose the yolk.
It's a dance. On a tightrope.
Add some cheese grits.
I forgot how I shot this picture. The above and below are the same. I just don't remember if I shot it horizontal or vertical. Geeze, I hope I was vertical. I think I shot the top picture and the bottom picture was turned.
Stay tuned for more of my Thanksgiving Ramblings. And I give thanks, constantly.


Donna-FFW said...

yay a food post.. missed you lady!

Marilyn said...

Were you llliterally vertical when you took those pictures? Whoot!

And I second the yay for the food.

Kathy said...

Glad you're home. Missed you guys.