But can food really make someone fall in love? I don't know if it can, to be honest, but it can make a man get down on one knee and propose.
Never! you say.
Well, I'm about to share a recipe that did. Every six months or so, I give away one of my secret recipes that I have always sworn is signature and not to be parted with. Anyway, I'm feeling generous today, and feel like sharing some humour as well. Be warned...this might be a love potion of sorts!
So, I used to work and supervise at a small cafe, the Marmalade Deli. Yes, it was just as quaint and pretty as its name, with pots and colanders hanging from the ceiling, polished wooden surfaces, adorable cakes for sale and floral tea towels. I felt this place was mine in many ways, and any one who entered it was entering my house. I put my heart and soul into creating gourmet food for my guests and took pride in whipping things out at top speed.
Anyway, every morning for several months, a troop of tradesmen would come in and order breakfast, sitting down together at the large wooden table that had become a centrepeice of the cafe. There was one guy, a big fellow, and I cant for the life of me remember his name--so he shall be Russel, because he looked like one.
He would grin, blue eyes sparkling, lean in close in and order, then say something cheeky to me just before he walked away. He became a bit of an embarrassment to me, and the other guys would always laugh at how red he made me turn. Poor shy creature that I am! He ordered the same every day...Scrambled Eggs, extra bacon. Every day the same, every day a cheeky comment, and almost every time when he dropped the plate back at the counter he would tell me I made the "best eggs in the world".
One day I got up the nerve to be saucy right back, and after a very cheeky comment from him, I had enough and told him I was indeed engaged. I proudly flashed my diamond ring in his face, and I still remember what he said. "Aw darling! Don't do this to me! I was getting up the courage to ask you--would you marry me? Marry me, and cook me those scrambled eggs for the rest of my life!"
Is there a deeper shade of red than scarlet? Crimson? Maroon!
Of course it was all in silliness, but forever more when he came in, he would give puppy dog eyes at me, order, and ask "Are you still going to marry him?"
He later disappeared and never came back, to my relief.
So, do you want to get a proposal out of you man? I'd say its worth a try!!
I posted this recipe a little while back, but decided to re-post it due to the questions that arose. I have added pictures to increase the ease of replicating these scrumptious, fluffy, creamy, folded "scrambled" eggs.
BEST EVER "SCRAMBLED" EGGS--THE SECRET RECIPE
a dash of cream (about 1/4 of a cup)
a dash of water (about 2 tbsp.)
a pinch of salt
a dash of pepper
Break eggs into a microwaveable plastic measuring container. Add the dash of cream, water, and salt and pepper. Whisk vigorously until well combined and fluffy. Place the container in the microwave and set on high. Check every 20-30 seconds, gently swirling the container to shift the cooked egg and coat with it with uncooked egg. Repeat until the liquid egg is significantly reduced. Fold the cooked egg in with the raw gently using a spatula (do not break it up too much!) Microwave again until you get moist, creamy, folded eggs. The success is in the folding, and not letting any part of the egg become dry and over cooked. Sounds too easy? It is. Best eggs ever.
Want to watch me do it? I'll go through the folding with you. And give you a running commentary.
You egg mixture should look a bit like this after the first 30 seconds or so of cooking. Of course this depends upon the power of your microwave. See how the edges are starting to cook yet the centre is still very liquid? Just give it a swirl in the bowl. No spoons yet! Pop it back in the microwave for 30 seconds.
Remove from the microwave and swirl again. Try to get the liquid egg mixture on top of the cooked edges. We don't want that egg to dry out! Pop it back in for another 30.
Repeat the above process, covering the cooked edges with the egg liquid every time, with a simple swirl of the bowl. It's a very gentle process, as we don't want to break up the egg too much, we just want the cooked egg to shift so it doesn't dry out.
There will come a stage where the cooked egg on the edges is quite thick and the uncooked centre reduces in size. If the cooked egg no longer moves when you swirl the bowl, gently ease it off the side with a spatula.
I'm just going to take a moment here to say YUM! And that's saying something. I don't even like egg. But I simply LOVE this scrambled egg we're making. It's...well, you'll find out. It converted me to eating eggs again. Okay. Stick it back in the microwave, we're almost there!
Be careful at this stage where there isnt much liquid egg left, because the cooked egg can dry out if not watched well. Get your spatula and gently fold the cooked egg into the uncooked to moisten it. You can now set it aside! The heat in the cooked egg will cook the rest on its own.
If the scrambled egg looks dry, you can try and save it by adding a dob of butter to the top and letting it melt in. It should moisten the egg sufficiently. Serve immediately.
If your using one egg instead of two, I recommend cooking the egg at 15 second increments.