Tag Archives: prosciutto

Pluck and Luck and Cluck (and Andy is doing F***)

Franz Kafka may not be classified as a philosopher, but he was hugely more philosophical in his writing and thinking than I am. When our friend Lynne started discussing Kafka with Andy and me at lunch the other day (and she made another great sandwich for us – not an Italian Sub this time but a pastrami…more on that below.), I had to admit that I neither knew nor understood anything about his writings. (My ability to discuss philosophy is not dissimilar to my ability to describe wines. I know “big” and “fruity” – and that’s about it, which is pretty embarrassing for someone who lives and drinks in Sonoma.) When Andy and Lynne zeroed in on Kafka’s puzzling depiction of a man’s metamorphosis into a cockroach, I started to get brain fog.

Nonetheless, I like to contemplate life and how one manages it, especially given today’s environment. Maybe that’s why I was recently so pleased with myself. Andy and I were talking about our 85-year-old gardening friend who came for brunch (Andy made his famous Sour Dough Belgian Waffles). In describing why I found her so impressive, I mentioned that she had a lot of “pluck.” But then I went deeper. – and more philosophical. I realized it wasn’t all just “pluck.” Some of it had to be “luck.” And there you have it: the metamorphosis of today’s blog.

Pluck and luck. Unfortunately, a little googling shows that my descriptors – pluck and luck – are not that creative or novel.

Maybe you’re familiar with the Japanese manga series JoJo’s Bizarre Adventure, which was introduced in 1987 (not surprisingly, I had never heard of it until last week). A main character’s sword, originally named “Luck” ultimately has a “P” added to it to become “Pluck.” Most likely that idea came from a 1898 “dime” novel series entitled Pluck and Luck: Complete Stories of Adventure. Jack Wright, the main character in Pluck and Luck, embarks on adventures which range from engaging the “Bushmen of Australia,” confronting ghosts, fighting fires, searching the bottom of the sea for gold, and even dealing with Wall Street! All in all 1,605 issues were published, ending in 1929.

Circa 1924. Clingy woman. Aggressive White man. Threatened Indian. Lots to philosophically contemplate here. And, yes, there’s that title!

Pluck: courage and resolve in the face of difficulties

Luck: the force that causes things to happen to you by chance and not as the result of your own efforts or abilities

Cluck: the low interrupted noise a chicken makes

And how did “cluck” and “f***” get pulled into this intensely-philosophical blog? Since neither Kafka nor the adventure series inspired me with food ideas or suggestions for Andy’s Corner (we haven’t ventured into eating cockroaches…yet), I had to resort to a more simplistic approach: continue with the rhyme. Pluck…luck. I don’t eat “duck,” so that was not an option. And we do have a favorite new egg recipe to share. Cluck, cluck, cluck.

As for Andy’s Corner, well, he couldn’t resist the wild and crazy opportunity to write about F***!

And as for Lynne’s d-lish Pastrami sandwich, the key is this Russian Dressing from Epicurious.com. To make it, butter one side of a good Jewish rye bread; with the buttered side down, add a layer of Swiss cheese, coat the cheese with the Russian dressing, add the pastrami and RAW sauerkraut (looking for probiotics here), then top with another buttered slice of bread, this time with the buttered side facing up. Toast on a griddle, turning once. Oh my. (An aside: Kafka was Jewish but not Russian – so this sandwich ties into the blog…existentially…maybe).

And now for the baked egg!

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The Egg & I

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Yes, our eggs from our neighbors Sandy and Stacey are multi-colored, just like these.

While Andy is over-emoting about the cute “chicks” in the wire-fenced yard of our friends, Sandy and Stacey, telling me about how soft and sweet the hens “talk,” about how beautiful they are, about how funny they are, I can only think about my childhood pet rooster, Pecker.  Maybe I’m thinking about him because of all the news headlines of the last month.  Or maybe I just like roosters more than hens.

Pecker 2

Me, Pecker, and our old Chevy pickup

I suppose you’re wondering why I named him Pecker.  In the mind of a 10-year-old, if a chicken goes around pecking at things, Pecker seems pretty logical.  In the eyes of that 10-year-old’s mother, the perspective is different.   Suffice it to say, my mother – in a 1950’s parental approach –  could never bring herself to explain to me why that name might not be appropriate.  And the only inkling I ever had that it had something off about it was the night Pecker didn’t appear for his feeding and I loudly called – all over the only-slightly-rural neighborhood – “Pecker, Pecker, Pecker,” at which point my mother hushed me but still didn’t explain why.

But we’re talking about eggs here.

It’s 11:30 a.m.; Andy is bicycling; I am hungry.  We have no leftovers left.  Super Chicken Hen to the rescue.Screen Shot 2017-11-10 at 8.10.43 AM

A 6″ frying pan, a little butter, one egg, a tortilla or some kind of bread, one or two add-ons, and you’ve got lunch – or brunch – or even dinner for one.  Add another egg and you can serve two.

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Scrambled Egg Tacos with Salsa Verde

 

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Scrambled Eggs with Spinach, Goat Cheese and Pita (and Fuyu persimmons, if you’ve got them)

 

Egg prosciutto sandwish

Scrambled Egg Muffin Sandwich with Prosciutto, Cheese, and Arugula

Super Simple: The Egg & I

  • Servings: 1
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Scrambled Egg Tacos with Salsa Verde

  • 1 T butter
  • 1 large egg
  • salt and pepper
  • 1 or 2 small tortillas
  • 2 tsp salsa verde (we like to make our own – but use jars of Herdez Salsa Verde as a back-up)
  • chopped cilantro to garnish (optional)

Heat a small frying pan over medium heat; add the butter; when the butter is almost melted – but not browned – add the egg and gently scramble, adding salt and pepper to taste.  Remove from the heat.  Heat the tortillas directly over the flame of a gas range – or on a hot cast iron (un-oiled) pan, turning several times, until they start to brown at the edges.  Place the eggs on the tortillas and add the salsa.  Eat and enjoy.

Scrambled Eggs with Spinach, Goat Cheese, and Pita Bread

  • 1 T butter
  • handful of chopped, fresh spinach (or frozen, quickly defrosted in the microwave)
  • 1 large egg
  • about 1 T of goat or feta cheese, cut or crumbled into small pieces
  • 1/2 of a large pita bread or one mini pita, toasted
  • a sprinkling of hot paprika
  • slices of peeled fuyu persimmon in the winter or tomato in the summer (optional)

Heat a small frying pan over medium heat; add the butter; when the butter is almost melted – but not browned – add the spinach and cook and stir until it’s wilted, then add the egg and goat cheese and gently scramble, adding salt and pepper to taste.  Add a sprinkling of hot paprika to the eggs and then serve them with or in the pita bread.

Scrambled Egg Muffin Sandwich with Prosciutto, Cheese, and Arugula

  • 1 English muffin
  • 1 T butter
  • 1 slice of prosciutto, diced
  • 1 large egg
  • 2 T of grated cheese (Parmesan, Cheddar, Swiss, or Gruyere)
  • a bit of arugula and a slice of tomato, if tomatoes are in season
  • a few dashes of Tabasco Sauce (optional – but not for me)

Put the English muffin in the toaster to toast.  Heat a small frying pan to medium heat; add the butter and prosciutto and cook until the prosciutto is slightly browned and getting crispy.   Add the egg and gently scramble, adding salt and pepper to taste (remember that the prosciutto is salty).  Add the cheese just before the egg is totally scrambled and carefully mix it in. Butter the English muffin, both top and bottom;  put the egg and arugula on the bottom half of the muffin, add the top – and sit down, relax, and enjoy. [/recipe-ingredients]

Recipe brought to you by BigLittleMeals and Andy and Ann

 

 

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