"Woke up, it was a Chelsea morning, and the first thing that I saw" were the sun's early rays dazzling the pure white cranes of Ice Type Handymax bulk carrier "Lowlands Opal" out of Panama across the street at Eastern Salt here in Chelsea-by-the-Sea.
" . . . and a rainbow on the wall, Blue, red, green and gold to welcome you, crimson crystal beads to beckon." Grape-family member Boston Ivy (Parthenocissus cuspidata) trips the light fantastic on the great retaining wall behind the house.
"There was milk and toast and honey and a bowl of oranges, too, And the sun poured in like butterscotch and stuck to all my senses," but who needs Joni Mitchell's "milk and toast and honey" when you've got Eggs Bennie with Hollandaise Light Fantastic, the latest entry in our Cold Turkey Cookbook. What to do with the egg whites when you separate out the yolks for the Perfect Hollandaise? We whipped 'em up to stiff peaks and folded the meringue into the basic Hollandaise for a sensuously pale yellow, fluffy concoction that's fun to eat. Excerpts from an imail conversation:
We: I checked out online to see if anyone else had tried it. Someone had and said it was wonderfully light. And it is.
She: What made you decide to try that?
We: It came to me in a dream? Actually, it was the ease of beating egg whites, which I've become used to in making my broccoli and spinach MOOSES (MEESE?), with my adorable new KitchenAid Immersion Blender.
She: LOL. I must say, as much as I love Hollandaise, it always sits in my stomach like a pound of butter, for two days. Lightening it up sounds like a stroke of pure genius. God works in mysterious ways, yes?
We: And don't forget your cream of tartar.
She: Sis, trust me on this one. You can forget cream of tartar. Not necessary.
We: Really? But I don't WANT to forget it. It reminds me of "eye of newt, and toe of frog, Wool of bat and tongue of dog."
She: Well, we ARE the Weird Sisters. Our cooking should reflect that.
"For a charm of powerful trouble, Like a hell-broth boil and bubble."