Povey Prattle

  2 + 2+ 2 = this May 22nd breakfast. Two poached eggs, two stuffed mushrooms, two sweet and tender cherry tomatoes. Eggs a bit over-poached!

Gorgon Shrub Gorgon zola   Emile Zola

This picture, a bit of kitsch, has been hanging around in my family homes for donkey's years. It's on my wall opposite my desk and computer.  I imagine that it was given to young girls in Sunday School, to remind them to say their night prayers. Many years ago my mind/imagination created the myth that the little girl was my Mum  (she had red hair, and the profile somewhat resembles her). The myth has grown so powerful that when I look at the picture I think "There's Mum as a small child!"  

  The only grandparent I knew. Her husband, my paternal grandfather died in 1939 as a result of a road accident. My maternal grandmother died when I was six months old.  My maternal grandfather when I was two or so years old. Nanny Povey (nee Bennett) had a tough life. In later years she lived close to the breadline so to speak. I have many memories of her;  here are three. The first has more to do with me than her.  She was named Sarah Povey, but was known as Sally.  This young kid was so confused about this - not knowing that Sarahs are often called Sally. So I thought that she was Sarah Sally Povey! Second she told me that she saw Queen Victoria. Nanny told me that she was lined up with other school children to view the progress of the royal carriage. She and her class mates were given a shiny new penny and a sticky bun to mark the occasion. Vickie's visit was in 1899.  The website "Weird Bristol" states that the curtains in the royal carriage...

  So many ways to prepare them, cook them, and enjoy them. Each time they have a different flavour. The incredible VERSATILE egg. Do you have a favourite?  I'll tell you my favourite at the foot of this page Scrambled, my favourite flavour.  Maybe because I add some half and half when I cook them! EGGS  What a versatile food:  ' Fried over-hard or sunny side up.  Soft boiled (preferably with toast "soldiers". Hard boiled (maybe in salads). Poached. Devilled. Scotch. Coddled. Omelets.  Scrambled.  In batter. Egg Noodles. Frittatas. Benedict.  Hollandaise sauce. Egg Nog.  Egg whites in meringues. In cakes.  And the list goes on!     I am certain that I have omitted so many other ways by which eggs enrich and expand our foodstuffs.  If you comment please tell us what they are. The photos below do not illustrate all of the egg dishes I have mentioned above. And for some there are duplicates. Yours truly, on a ...