Oh woe is me and my scrambled eggs

Apparently I cannot make scrambled eggs. This is news to me. Lately Mr. P has been commenting on my eggs a lot. Since he’s been home, on crutches and needing to gain weight I have been making him breakfast every morning, and not cereal but real breakfast: pancakes, eggs, bacon, French toast, potatoes. Well every time I have made scrambled eggs Mr. P says something. First he suggested that perhaps I was cooking them too long and he thinks that’s what makes them watery. Well this has progressed. Over the weekend we were watching Barefoot Contessa and she made scrambled eggs and there is Mr. P, “See how she does it? She takes them off the heat before they are done blah blah blah”. So how has my husband suddenly become an egg connoisseur? Remember this is my husband who doesn’t cook! And never once has he made me scrambled eggs. Apparently, when he worked in the residence hall kitchen in college they made a lot of eggs. But why is he just bringing this up now? I made plenty of scrambled eggs over the past year and he never said a word. Were the scrambled eggs at OCS such exemplary culinary gems that he just can’t face my watery excuse for eggs? I think the first thing Mr. P can start doing when he is off those crutches is demonstrate this apparent egg knowledge he seems to possess.

Eggs aside, here are some culinary successes of my weekend:Risotto with pecorino, prosciutto, and goat cheese by Jamie Oliver

This was delicious but a little on the expensive side. It’s good for a special meal.

Recipe: olive oil, 1 onion chopped, 3 stalks celery, finely chopped, 3 cloves garlic chopped, 14 oz aborio rice, 2 quarts veg broth, 2 wine glasses full of good dry white wine, 2 handfuls of fresh lemon thyme, ½ stick butter, handful of Parmesan cheese, handful of pecorino, some proscuitto, and some goat cheese.

Bring broth to boil in one pan, reduce to simmer. In another pan heat oil. Saute onion, and celery a few minutes. Add garlic and sauté another minute. Add rice and cook 1-2 minutes stirring. Add the wine and thyme and cook, stirring constantly, until absorbed. Once wine is absorbed add one ladleful of stock cook, stirring until absorbed. Continue this until rice is al dente, about 15 minutes. Turn off burner. Then add parmesan cheese and pecorino cheese and butter. Gently stir in then place lid on pot and let stand covered for 3 minutes. Dish onto plates. Top each plate with prosciutto and crumbled goat cheese.

Banana Pancakes by Ina Gardner

No joke the best pancakes I have ever eaten. They are so good. You can view the recipe here.
http://www.barefootcontessa.com/recipes/bcfs-1.shtml

Mrs. P