Roundabouts are a marvelous thing that one sees all over Europe but rarely in the US.
They keep traffic flowing without the need for traffic lights or traffic cops.
If you're lost you can simply drive round and round, looking at your options, until you figure out which way to go.
They can be an effective means of protest with minimum effort and manpower:
There was a complete traffic blockage in protest of something or other in a country that shall remain nameless, affected by 4 cars driving continually round the roundabout.
Because no one exited, no one could get on, thus no one could proceed.
My personal favorite benefit of the roundabout is when I see something I want a photo of…. I make mon mari circle until I get the right shot.
Or at least, a fairly decent one.
When was the last time anyone saw a McDonald's that looked like this:
Look at those Arches – there not 100 ft tall!
I'm not even certain there was even a McDrive!
I think there might have been a McWalk-Up-Window though.
Don't you love the stripes?
Don't you love green garlic?
Oh, wait…. that has nothing to do with McDonald's….
The first time I ever had green garlic was in scrambled eggs. I may have told that story a few times – to anyone who'll listen and some that would rather not. (It's the one about lunch in the mountains in Spain on a wine buying trip.)
This is not about the green garlic.
This is about the scrambled eggs.
(You may skip to the next post, Elizabeth)
Good scrambled eggs should be creamy, smooth, soft, fluffy and almost melt in your mouth.
They should not be dry, overcooked, or have oodles of obvious fat floating on top in an effort to make them resemble properly cooked scrambled eggs.
Here is the key: don't scramble them in a frying pan; scramble them in a double boiler.
Don't cook them until they're cooked through. Take them off heat a little underdone. They'll finish cooking by the time you get the first forkful to your lips.
And a little green garlic never hurt…..
Perfect Scrambled Eggs with Green Garlic, for two
3 green garlic
2 tbs (1 oz, 25ml) Greek yogurt
1 tsp cold, hard butter
2 tsp butter – any temperature
salt and pepper to taste
The Green Garlic: Cut the stem ends off the green garlic and remove the outer layer. Slice about 1/8" (.3cm) thick including green tops. In medium nonstick skillet melt 1 tsp of butter over medium heat. Add green garlic and sauté just until starting to come apart, about 2 minutes. They should keep a bit of crunch. Remove from heat.
The Eggs: In medium bowl whisk eggs. Add yogurt, salt, pepper and whisk. With a knife cut the 1 tsp of cold butter into tiny pieces and add to eggs. This will melt as the eggs cook making them really creamy. Heat water in the bottom of a double boiler until it is at a slow simmer. Melt remaining 1 tsp of butter in the top of the double boiler, swirling to coat. Add eggs and stir gently with a wooden spoon. As soon as the eggs start to cook add the green garlic. Continue stirring gently until the eggs are almost, but not quite, set, 3 – 4 minutes total. Divide them and put on plates. Quickly garnish with a bit of avocado and a few cherry tomatoes and serve.
We serve this as a first course but it would be perfect for a Mother's Day Brunch – with a glass of bubbly, sitting on a terrace overlooking the…….