Oh what to wear? questions, I ask myself every morning. Should it be glamorous, functional, or business like? None of the above. Not that, I have become a slob, nothing of the sort. I have to keep up with Himself, who has decreed that “Standards are Important.” Hence washing and ironing AND folding his own shirts!! Not done shirts since 1984 when we discovered “Blanchisserie Iris, when we lived in Belgium !!
And so it, is that we look forward to our Friday night travels, virtual of course. And where did we go? And where did some of our family go ?
Willowy blond and family decamped to the birth place of their eldest, Australia, where they encountered a Swagman, Saltwater Crocodiles, a Shark, a Funnel Web spider and of course Priscilla, the Queen of the Desert!
Meanwhile on the west side of town, the sylph like brunette decamped to China, to find this wretched bat and being the macabre, it looks like she also found a skull ( what on earth is a Skull doing in her flat?? Oh I forgot she is a dentist ).
And us? We went to Montenegro, to the Casino and to be with James Bond!
Apparently, in nearly all of the Bond films, Bond eats scrambled eggs and so in his hotel room in Casino Royale he eats his breakfast of scrambled eggs and bacon, orange juice and coffee, but 007 will eat the dish any time of day or night. Later on they celebrate beating Le Chiffre and Bond orders once more scrambled eggs and bacon along with champagne ( of course).
Actually there is a recipe for 007’s scrambled eggs and was published in Ian Flemings Book, “007 in New York”, nothing really special about it, maybe just a few more calories !!
12 fresh eggs, broken into a bowl
Salt and pepper
6 oz. of fresh butter
chopped chives or herbs
Beat the eggs and season well. In a heavy bottomed saucepan melt half of the butter. When sizzling, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are still soft, remove the pan from heat, add rest of butter and some cream, and continue whisking for half a minute, adding the finely chopped chives or fines herbes.
The final flourish is serve on hot buttered toast in individual copper dishes with pink champagne (Taittinger) and low music!!