Little kitchen joys

[magid]

Other than taste.

the *ping* of jars as they each seal after canning
the satisfaction of hard-boiled eggs that peel easily
the *snap* when breaking off the end of asparagus
the way really fresh mushrooms slice, breaking after the knife is partway through
feeling bread dough come together as it's kneaded
the *thwok* when opening a jar for the first time
the almost-burn of hot vinegar smells in my nose while making chutney
the first smell of roasting vegetables, long before they're done
the the late-afternoon intensity sunlight in my kitchen, looking like it is almost manifest, dripping liquid sunshine

Comments

[hrafn.livejournal.com]

Oh, I am with you on the hard boiled eggs! That is divine.

Eggshells (for raw eggs) that break just right, not too hard, and without crumbling or causing egg to spill everywhere.
Snapping pecan halves into smaller bits to go into baked goods (and parrots).
The superb seasoning of my cast iron egg-scrambling pan.

[magid.livejournal.com]

I enjoy raw eggs that crack well, but not nearly to the same extent as peeling the hard-boiled ones. I think some of it is that I'm already focused on the next thing, checking for blood spots, rather than enjoying the moment. (Total aside: in the most recent dozen I got at least half had cojoined yolks.)

And I can't quiet my brain for pecan half snapping either, as I wonder whether I should have just paid for pecan pieces (a little cheaper) instead.

Er, not to harsh your mellow!

I wish my cast iron skillet were able to deal with scrambled eggs reliably neatly; I envy you that.