I haven't been feeling well in oh-so-many ways lately, so George made me some simple get well food. Nothing brilliant, but expertly executed. He has gotten good at poaching eggs.
The key, according to George, is to get the salted water to a very gentle simmer. (You have to salt it so it doesn't lose its boil when you add the egg.) Then crack an egg into a tiny bowl. Lower the dish to right above the water, then slowly slowly rotate the dish 90 degrees until the side of the bowl is horizontal on the surface of the water. The egg should slowly ooze out sideways into the water. Cook until awesome.
He also boiled collard green leaves (until tender but they hadn't lost their color) and tossed them with fresh squeezed lemon juice and extra virgin olive oil. Both greens and egg were served on hot fresh rice.
I feel better.
The rest - It’s May in Jerusalem and nothing could be more delightful. The days are warm, the evenings are breezy, and our loquat tree is bursting with fruit. The old...