in the vicinity of about life yesterday, i discovered that i had less money in my bank account than i thought. like, five cents short of the minimum amount needed to make an atm withdrawal. KLA!
still, the $15 in my wallet was just enough to buy me a loaf of 7-grain sourdough, a small tub of roast pork, green apple and red cabbage salad (a very small tub, because the countergirl didn’t fill it up all the way; $5.50 for a handful of thinly sliced apple and cabbage, and two pieces of pork is a little steep, methinks.), and, best of all, a fat, round house-baked beetroot bread roll.
not too dense, not too fluffy, and a beguiling shade of pink. the taste of beetroot is not strong, but it does have a faintly earthy flavour. i sandwiched the pork salad into it for lunch, and it was good.
this morning i awoke to deborah’s magnificent and austere breakfast, and it became clear to me that i would have to follow suit; lightly toasted beetroot bread is made for buttery avocado and boiled egg.
and it’s true what they say: if you give your egg a good swirl after immersing it in the pot, the yolk centres itself perfectly.
11 Comments
aaaah. even more reason to visit balmain.
i’ve also been eating avocado like its going out of style. this is what dairy free will do to you.
{i wonder if andriano zumbo will make a beetroot macaron for winter.}
ooh. thanks for the egg tip. i did not know that.
deb: ooh! sweet beetroot macaron with mildy bitey white chocolate and horseradish filling? that could be a goer! don’t suppose you’re working up to tackling macaron this winter?
santos: no worries! i’ve only tried it just this once though, so maybe it was just a fluke. will you give it a go too? apparently it’s what chefs do when they need to make devilled eggs, and the like.
zog. must try that beetroot macaroon!
i think you’re onto something… i might need to try making a vanilla one first. how about you?
hmmm. following last year’s unsuccessful macaron attempt, i think i shall forego it. you and santos though, should go for it! this could be like the maccha lamington sequel!
YUM! A good boiled egg is the perfect meal. Do go try the ramen at neutral bay – ugh can’t rememebr the name…will get back to you…but it has the most amazing soy boiled eggs.
argh. neutral bay… so far away.
is japanese soy boiled egg like the chinese one where the egg has turned brown from immersion in soy sauce?
what i really want is a tea egg, but it seems like a lot of effort to make just one or two. maybe i should throw a tea egg party or something.
An egg party sounds delightful but I always feel guilty eating too many eggs in one sitting. Is it wrong?
The soy boiled eggs are almost marbled and the yolk is soft yet hard yet softhard. Like chinese style but with better yolk texture.
Maybe I’ll give this cooking things a shot!
sue: yum! the soft-hard-softhard yolk sounds most seductive! but yeah, even eating like, two eggs for cafe breakfast feels like one too many. i saw a “jackass”-type show once where they sat down to a bucket of bolled eggs; there was a LOT of vomitting by the end.
dale slamma: eh, cooking is over-rated. it’s all about assemblage!