I’m going up north this week to the home of my mom and dad in Schroeder. Even though I moved from there 37 years ago, it still feels like I belong there. I’m going to visit one of my best friends since Kindergarten. She was also the Valedictorian of my graduating class. Thirteen years of bus rides to and from school. Thirteen years of sharing Stephen King novels and the love of reading. Thirteen years of understanding the reference to West. End. Girls. CL loved school and was brilliant in all subjects. What I admired most was she studied very, very hard. She was never one to pretend she was “naturally” smart. She worked for her grades. And she never made me feel “less than” when her scores were better than mine.
In grade school, we were inseparable. Singing songs on the playground, and wearing matching jean jackets we decorated ourselves. High school was harder to stay connected. I was into student politics and she was in the honors society. We both found other friends who fit our social needs. But I still loved her sense of humor and her laugh.
It’s amazing to think of, but her dad was also a classmate of my mom. They were both from the class of ’61, while CL and I were in the class of ’82. Small towns become generational with connections repeating themselves over and over. I think you have to live there for quite a while to understand the complex family connections and relationships. Having been in Annandale 18 years now, I am finally able to figure out who is related to whom in some cases, but I think it will take at least 10 more years to connect all the dots.
I love having these deep roots to go home to in Schroeder. Memories over half a century old … not to date myself. There is comfort in people knowing you from the day you were born. They know your parents, siblings, grand-
parents, aunts, and uncles. The stories go on and on. I look forward to seeing CL and sharing our memories of our childhood. One thing I do remember was a challenge we had to perfect scrambled eggs. I think it came from watching Julia Child one day on PBS -Channel 2. Can you believe I always ate my scrambled eggs with ketchup? I haven’t thought of that in years. CL liked to tease me about that. So now I share with you recipes for THE BEST scrambled eggs, with or without ketchup.
– Peace, Sandy
“Growing older doesn’t change the fact that for a long time we grew side by side; our roots will always be tangled. I’m glad for that.”
– Allie Condie
Perfect Scrambled Eggs
salt and pepper
2 Tablespoons softened butter
4 teaspoons milk
2 Tablespoons whipping cream
Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds. Smear bottom and sides of pan with butter. Pour in the eggs. Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency. Remove from heat immediately – the eggs will continue to cook slightly. As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste.
1 Tablespoon water
2 slices Canadian bacon, diced
1/4 cup pineapple jam
1/4 cup mozzarella cheese, shredded
1/4 teaspoon salt
grind of black pepper
In a small bowl, whisk the eggs. Add the water, salt and pepper; whisk again until light and fluffy. Ready all your ingredients beside the stove.
Heat a small saucepan over medium high heat until it’s very hot, but not scorching. Remove the pan from the heat and liberally spray it with non-stick vegetable spray, bottom and sides. Return the pan to the heat and add the eggs. Swirl the eggs around in the pan so that they coat the bottom and go halfway up the sides. Continue this swirling process over the heat until the eggs have mostly set and they are no longer runny.
Sprinkle the Canadian bacon onto one half of the eggs. Sprinkle the cheese over the bacon and then top with jam.
Using a very thin and flexible spatula (a fish spatula if you have one), carefully fold the omelet over on itself and lightly press with the spatula. Continue to cook for 30 seconds or so, holding the top of the omelet in place. Remove from heat and slide the omelet onto a plate. Serve.
Brunch Scrambled Eggs in the Oven
2 teaspoons kosher salt
1 pinch black pepper, to taste
2 cups whole milk
1-1/2 cups shredded cheese (such as cheddar)
Preheat oven to 350° F. Whisk eggs and milk in a large bowl with salt and some cracked black pepper. Add melted butter to a large baking dish. Pour eggs into dish and bake uncovered until the edges just start to set, about 15 minutes.
Remove from the oven, add cheese if you’re using it, and stir well with a rubber spatula. Return to the oven for 10 to 15 more minutes, until the eggs are just set through. (You might need to keep going for 5 to 10 minutes more if your eggs are very large; just go by how you like your scrambled eggs to look.) Stir again, add more salt and pepper to taste, and serve.