Ever have a lemonade stand with a janky misspelled cardboard sign offering: LEMMONAID 4 SAIL. Sure your mother did all the work and you only earned 35 cents, but you showed entrepreneurial spunk! What a difference a little vodka could have made. Read the rest of this entry »
HARDCORE SOFT-BOILED EGGSMarch 19, 2009
A naysayer would say all porn is smut. They wouldn’t distinguish between hardcore and soft-core porn. The nuances are missed. Soft and hardcore each have their time and place and both share a clear business plan. How many big corporations can so clearly define their prime directive? I am all for a little soft-core with its sweet, half-baked romances that lead to tedious T&A on satin sheets without revealing anything more than the viewer’s frustration. And hardcore certainly has inspired some adventures unmentionable anywhere but a confession booth (sorry, Father O’Hanrahan). But choosing between soft-core and hardcore eggs, I prefer soft. The ooey gooey soft-boiled yolk reminds me of simpler times when all I needed was Skinemax to get me through desperate times in high school. But being an adult does have some perks. I can choose between soft and sticky or the hard and icky. Breakfast…it’s all about choices.
Total time: approximately 10 minutes
Projected cost: $4
Drinking Buddy: A NOT-SO-TEENY WEENY BELLINI or a SMOOTHEE OPERATOR
Ingredients (serves 2):
1. Salt to taste
2. Pepper to taste
3. ½ an avocado sliced thinly
4. 2 eggs
5. 2 slices of bread
6. Butter for two pieces of toast
Bring a pot of water to a roaring boil. Add the two eggs and boil for 5 minutes, then place them in a bowl of cold water to cool, before placing an egg in a shot glass (or other small container).
Toast the two slices of bread, spread butter on them, and then quarter the toast. Crown each quarter with a slice of avocado and set them on a plate surrounding each egg as if it were a god.
Use the side of a spoon to whack around the edges of each egg, and then remove the shell top. Add a pinch of salt and your desired amount of pepper on each egg and serve immediately.