It’s true… I’m a big, squishy softy. I like animal rescue shows and talcum powder and soft bellies and fleece. I think there’s nothing better than sitting in front of a fireplace on a country property in winter. Well, maybe only better if you own the property.

This sentimental mushroom can’t get enough of snuggly lizards and dandelions… and melancholy moments of introspection. But I know what you’re thinking, and I’m not emo. I don’t even have the cool hair. I’m just a pile of gooey love juice who needs to spend more time turning her mushiness into art.

I love poached eggs, but I’ve always been too scared to make them. As I sat there reading through Jamie Olivers’ best book to date – Jamie at Home I realised that there’s no time like the present to truly bastardize an egg. Having said that I was seriously hungry, so a quick Google on the shameful query “how to poach an egg” seemed like a safe bet.

WELL, I’ve got to say a big thanks to Rob Manuel of b3ta.co.uk who constructed a fantastic report on various egg poaching recipes, with the most successful method involving clingwrap. Here’s the short of it:

1. Crack an egg into clingwrap (use a cup underneath for shapeliness)
2. Tie the clingwrap around the top of said egg
2. Drop into boiling water for 5 minutes

And the result is perfect poachies with the added bonus of zilch mess! Here’s the original: http://www.b3ta.com/features/howtopoachanegg/

… so here I am, working hard to test & break stuff. I wonder if I can?

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