Scrambled Eggs with Truffle

Eggs are one of the most underestimated foods in the entire lexicon of culinary delights.  The great Madeleine Kamman used the first hundred or so pages of her famous book, Making of a Cook, to give instruction on the many ways an egg can be used, and it's also said that the number of folds in a chef's toque is determined by the number of ways he/she can cook an egg.  When they're prepared correctly, they can be fantastic, but if they're cooked poorly, they often have a rubbery texture and a sulfur taste and smell.

Memories of Christmas Eve

I was very lucky to have a childhood filled with love and privilege.  I never wanted for anything, had the best education that money could buy, and the full attention of both of my parents who supported me in everything I did.  I was spoiled by my grandparents and had plenty of wonderful extended family too.  In retrospect, I can say with all confidence that it was about as ideal as a childhood could be.