So last night I saw Julie & Julia... Ordinarily, I don't easily hop on the bandwagon of blockbuster Hollywood movies (that aren't in the Marvel or DC Comics world, anyway...but that's another post). I certainly didn't rush off to see No Reservations, I can tell you that. I'm not sure what I was expecting, but I wasn't expecting to love this movie. I can also tell you I wasn't anticipating inspiration, and definitely not Obsession, but that IS what happened.
The movie ended around 10, and my boys were both asleep when I got home. Had I been even the slightest bit hungry, I would have joyfully cooked up something to eat - but I just wasn't. I had to settle for knitting my new mitered mitten pattern from the Loop class on Wednesday, and was content to drift off to a slumber that included dreams of drinking many martinis thanks to all the imbibing going on in the movie.
This morning, however, I knew that for lunch I had no leftovers, and was going to have to make something. I haven't poached an egg in a while, and moviegoing did pique my appetite for them.
Yes, yes, I know hardly a day is going by when I don't mention Marisa at foodinjars, and today is no exception since when I printed out her dilly bean recipe, she prefaced by saying that "lightly steamed green beans dressed with salt, pepper and butter, scrambled eggs and a sliced tomato" was one of her favorite suppers. I picked a nice big handful of fresh beans from my own garden behind the garage yesterday, and also had a nice ripe tomato from my father-in-law. So, poaching an egg it was instead of scrambling.
Thanks to Julia inspiration, I used maybe a whole 1/2 T. of butter on the green beans, but then couldn't quite make myself 2 eggs, so I did one egg, and one egg white. But don't you know poached egg yolks are The King of the egg world? WHY did I talk myself out of the cholesterol? After I stabbed that baby with a couple of green beans, I would have taken a bath in the yolk if it were at all possible. I guess that's what is nice about not making something for awhile: you get to appreciate it all over again.
Beautiful, cavernous egg center: Where have you been all my life? This actually is a different shot than the one above, the egg so nice I shot it twice...
I must admit, that I have not read Julia Child's cookbooks. I'm not sure how she poached her eggs. I will thank Julie Powell and Nora Ephron for doing a wonderful job convincing me to click over to Amazon to find out what I've been missing out on. And many happy winter months, I predict, will be spent getting to know her recipes. For now, I'll be content to have a listen to the soundtrack I just downloaded...and planning a Julia's birthday meal on the 15th, like Bon Appetit suggested in their magazine this month.