Archive for February, 2006

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February 19, 2006

A man disappears in New York, then finds himself in Chicago with no recollection of who he is or how he got there. He has an echo of his own name, a sense that the person who dropped him off was “his brother” and a sense that he wants his old identity back, whatever it is.

In comparison, you have Unknown White Male, the documentary (right?) about a British New Yorker who also loses his own memory of his own identity.

Both were financially stable white men living in New York. One was an attorney, the other a stock broker. One was last seen in the regular routine of his old life while driving his car out of his office parking garage, the other was riding the subway near Coney Island. Both of them got moving but left something precious behind. Why?

This kind of retrograde amnesia is supposed to be very rare, outside of fiction. But how any people without cars and stock-broker money become victims of this kind of phenomenon and never get found? How much of our memories are we shedding every time we ride in the car or on the train, to keep our minds unencumbered enough to move? How much have you forgotten about yourself, the people you knew and the things you’ve seen? Normally these memories come off like flakes or fibers from your brain, like scales coming off a snake coiled in your head. Why is it, then, that sometimes the whole memory gets sloughed off like a snake’s skin?

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New House Breakfast

February 11, 2006

Breakfast #1
Originally uploaded by photoq.

To ring in the new house, I made an experimental egg breakfast. In this case, I was limited to the odd ingredients we had in the house. Much to my surprise, it turned out mighty nicely. So as to remember what I did, I’m sharing it here with you.

Egg and Pepper Breakfast Salad
Prep & cooking time: About 15 minutes
Serves: 2

4 eggs
1/2 red bell pepper
white wine
garlic salt
honey mustard (the drier the better)
whole-leaf spinach
sharp cheddar cheese
herbes de provence

I’ll assume you know how to do most of this stuff already. First, put your skillet on high heat. Non-stick? Nice.

Cut that pepper into strips.

Pour in a pleasing amount of white wine. Enough to cover the bottom of the skillet worked for me. Drop in the red pepper strips and sprinkle with garlic salt. Let that stuff go while you go do the eggs. I didn’t cover it; if you do the peppers’ll probably get pretty limp.

Whip those four eggs in a bowl. I fluffed mine up with a bit soy milk and that worked fine.

Pour the eggs into the skillet, right on top of the peppers. Start scrambling.

Drop in little bits of cheddar cheese. I just used broken up slices of the stuff. I also added a little more garlic at this stage, ’cause I’m crazy for it.

Keep scrambling. This should all happen pretty fast, to keep the peppers crisp and wonderful.

Lay down a bed of whole-leaf spinach on your plates.

Still scrambling? That’s right.

When the eggs are fluffy, just when they’re starting to brown a bit (I love that), dribble a light layer of honey mustard on about half of them. I used Newman’s Own honey mustard dressing, ’cause it’s more mustard than honey, but I’m not the boss of you. Then turn the eggs and peppers over some more, spreading the mustard around. It shouldn’t be like a sauce — that’s too much.

Shovel eggs and peppers onto the bed of spinach. Put a fingerful or so of herbes de provence on top. (Rosemary or basil could probably get the job done, too).

Enjoy.