A year ago I answered the question – “what day should I start my blog?” The answer was April Fool’s Day.
A year later another question has been answered – “will anyone be interested in what I have to say?” Happily the answer is yes!
Like the Tarot Fool, I took a leap of faith and leapt into the world of blogging. I wasn’t sure what to expect when I embarked on this Fool’s Journey. I hoped people would like what I wrote and that I would get a few followers. I also hoped that I would find people I liked and could follow. I have been blown away by the encouragement I’ve received and the friends I have made. Visiting other blogs and reading what others have to say has also been fantastic.
What has surprised me is how cathartic blogging has been. Writing about painful moments in my past and present has facilitated healing I had not expected. As I wrote each piece, I felt burdens melt away on the tide of written words. Each piece made me feel lighter and happier. I was stunned and delighted as years of anger and resentment were transformed. I was also surprised by how my words resonated with others. I have been humbled by the responses and the amount of support I have received. I’m still learning the ropes, but I am so happy I began this Fool’s Journey.
One of things I have loved the most is sharing my passion for food, recipes, cookbooks, eating and drinking! Nothing brings people together better than good food and drink 🙂 I recently wrote of a cookbook that was lost to me decades ago and how happy I was when I found another copy.
Another of the recipes I couldn’t wait to try from this cookbook was Istanbul Eggs. The recipe calls for eggs to be simmered in olive oil and Turkish coffee for 30 minutes. Yum! As it is Easter time I thought I would make them. The eggs were lovely but lacked the Turkish coffee flavour I was expecting. To get more flavour into the eggs I decided to combine this recipe with one called Beid Hamine, a slow cooked Egyptian egg dish with Jewish roots. Rather than 30 minutes, the eggs would now be simmered for 8 hours! The eggs ended up having a subtle coffee flavour and turned a lovely nutty brown. I am happy to say that combining the two recipes was a success 🙂
Slow Cooked Istanbul Eggs
Make these eggs the day before you need them as they need to simmer for 8 hours.
1 + 1/2 tablespoons Turkish coffee grounds
1/4 cup olive oil
ground cumin (optional)
Add the eggs, coffee and oil to a large saucepan.
Pour in enough water to cover the eggs by 5cm.
Bring to the boil then reduce heat to the lowest possible setting.
Partially cover the pot and simmer for 8 hours.
Check to make sure the eggs don’t boil dry and top up with water if needed.
Drain and rinse the eggs before peeling and slicing in half.
Sprinkle lightly with cumin if desired.
Serve at room temperature.