martedì, settembre 14, 2010

Good morning to me

The F-word made me breakfast this morning, before work. Considering he makes the vast majority of dinners I stick down my face I could understand that it would seem strange to be so touched, touched to the point of schmoopiness, over that, but I am. Part of that is that I've always been the breakfast top. As a morning person, I do all the work mostly because I can, as I'm typically clear of head by 8, once the espresso hits my tummy.

But after a turbulent red-eye back to London, pleasantly but blearily wandering around Kew Gardens for a few hours, missing my family and talking with colleagues in Singapore about colleagues in the States, and then the last Eurostar back to Brussels where my attempts to nod off where stymied by three fat Flemish chicks who DID NOT SHUT UP the whole fucking trip - seriously, if they weren't talking they were singing beastly Dutch pop music, and the pain of that language (besides its expectorant hectoring quality) is that I can understand just enough of it to understand they were talking about reality television - ARRGH! - followed by the realization I'm in this stinking mold-hole of a country for another month - well, coming home to the F-word was splendid and the fact that he, a non-morning person, spontaneously made me the lazy brekkers bottom this morning melts my heart.

The other thing that touches me about it is that it was awesome, and since he realized he's not the only person in the world who does this awesome thing, I can share the awesomeness with you: eggs poached in tomato sauce. They are fucking delicious. Part of that is that we get farm-fresh eggs and make our own awesome tomato sauce, but the concept is bigger than we are. So easy. And so fucking delicious. Obviously it doesn't need to be a tomato sauce, I've done it with pumpkin sauce and various cheese sauces, and it's lovely - especially the cheese sauces - but the marriage of the egg with a tomato sauce is a very harmonious, gendered, romantic one; or in more prosaic terms, the contrast of the thick, neutral egg flavour with the inevitable acidity of the tomato sauce is just right.

Anyways, try it, unless you're dating a fucknard, vegan, someone with an egg allergy or someone without a crotch it will get you morning sex.

9 commenti:

Dr Wommm ha detto...

I am so fucking hungry now. Also, pumpkin sauce? Can I have the recipe? I fucking love pumpkins and the combination of eggs poached in pumpkin sauce is frankly making me dribble.

And I think that anyone who talks loudly about reality fucking television in a loud voice, in public, and in any language should have no legal rights if you lose it and clock 'em one (or several, preferably).

Mistress La Spliffe ha detto...

I'll dig up the process and post it tomorrow.

Despite feeling very punchy last night, in a way I prefer teenagers who talk about reality television like they're gossping about friends; they're just honest, straightforward cretins like teenagers have been and should be forever.

It's the people who claim they're only watching it as some sort of sociological observation exercise who grind my fucking gears. I honestly believe they are the vast majority of the viewership and it's their half-hearted, shamefaced, maladjusted voyeurism keeping the industry afloat. Just buy some fucking porn already, for fuck's sake, how can you get any more realistic than that and still have it on a screen?

Dr Wommm ha detto...

Totally. If they're teenagers then yeah, excusable, I was an absolute twat when I was A teenager and would expect nothing less from the current generation. But as for the "highbrow" arseholes, y're dead on the money. The reason they don't watch porn is because they've never had a proper fuck in the first place, and find it confusing.

I still need that pumpkin sauce recipe though...

Dr Wommm ha detto...

Sorry, missed the bit where you said you'd post the pumpkin sauce recipe. Probably because of the excellent wine I've banged on about in my latest post.

Mistress La Spliffe ha detto...

Okay, I'm posting the process, but in return I need some help with Australian wine. I'm starting to get paranoid about leaving Europe for the Antipodes in wine terms, and your latest post didn't help with that. I've got basically zero exposure to Australian wine, besides every drink I had in Shanghai, where apparently nothing else is available - it was inoffensive but I still need some tips.

Dr Wommm ha detto...

I shall have a good think and get back to you, although off the top of my head I've never met an Aussie Shiraz/Viogner that I didn't get on with extremely well. Plus S/V blends are exceedingly nice chilled which might be a good thing in Australia.

Dr Wommm ha detto...

Also, NZ Pinot Noirs are generally very nice, in fact NZ reds are generally better than Aussie ones, for me anyway, (at the same price bracket) because of the slightly wetter, more temperate climate of it's grape growing regions. (Just hide the label) you just get a bit more subtlety and a bit less jam. Not that Aussie wine can't be great, it's just that NZ and Chile beat them at their own game because they actually have altitude and proper seasons.

I think the trick with Aussie wine is to look for the small estates, people who grow the right grape for the climate, then you can't go wrong, there's good stuff to be had, but it's a bit like France; when it's good it's wonderful, but when it's bad...

Give me a day or two and I'll have a good list for you.

Dr Wommm ha detto...

Plus, good NZ wine is (I'm guessing here) probably a damn sight cheaper in Oz than in is in Europe. Let me know what you find...

And thank you for the pumpkin sauce recipe. Brilliant.I could taste it as I read it, and then the idea of tomato and roast butternut squash sauce with egg popped into my head, which is getting made a little later tonight.

Mistress La Spliffe ha detto...

I'll catalogue the wine experiences, certainly. In a way I can't wait, especially now as what you say about New Zealand wines makes excellent sense. I'm still drinking my gleeful way through Argentina from afar and I hadn't properly made the connection between wettish coolish Antipodes and anywhere in Australasia.

That having been said I have an emotional attachment to heavier sweeter reds, as out of Sicily, due to being drip fed them since I started teething, so I think I'll find a way to be happy in Australia too.

Let me know how the pumpkin turns out!