Break an egg

Makiko Itoh considers the omelette.

Makiko Itoh, master chef of the delicious food blog "i was just really very hungry," offers a little kitchen wisdom, just in time for Sunday brunch:

Sometimes making a particular dish takes a long time, involving several steps, but if you follow the directions carefully enough it's fairly easy. On the other hand there are things that only take a few minutes to prepare, but may take years to really get right.

One such item is a classic plain omelette.

The Japanese Tea Ceremony, with its lifelong pursuit of perfection, comes to mind:

. . . the tea host . . . may spend decades mastering not only the measured procedures for serving tea in front of guests, but also learning to appreciate art, crafts, poetry, calligraphy . . . and learning to arrange flowers, cook and care for a garden . . . at the same time instilling . . . grace, selflessness and attentiveness to the needs of others.

. . . The ceremony is equally designed to humble participants by focusing attention on the profound beauty of the simplest manifestations of nature, such as light, the sound of water, the glow of a charcoal fire - which are emphasized in the setting of a rustic tea hut.

Comments

[Robert]

Makiko Itoh is right. But where'd you get that picture? From an airline catering catalogue? Yecch. (Parenthetically, is it really spelled "yecch"? Word's spell checker buys it, amazingly enough.)

[Sissy Willis]

Hey, Robert...I don't think that omelette looks yecchy OR yechy (both are acceptable according to Merriam Webster's Unabridged, by the way, but I appreciate your concern for proper spelling)...'got the egg image straight off Makiko's blog, by the way...and used it for a model when making my Sunday-morning breakfast. Who knew the airline caterers were doing such a great job? :)