Five F's

1:53

Night envelops me like an eggshell.  I wear her cloak, pitch-black blue laden with stars.  Stars poking me through her fabric, stars telling me what to do.  Their points puncture my skin; their rays rob me of my vision, cause me to stumble backwards, forwards, tripping side to side.  The eggshell broken.  I crash into hard soil, feel my teeth break as my face hits the ground.  Le goût du sang* overpowers my tastebuds, causing me to wonder how such a metallic taste could possibly be human.  Such a cold taste; such a warm liquid.  We have to decide what in the blood we identify with: the properties of metal or the properties of heat.  Eggshells only last for so long, and soon the world will demand you to choose.

*le goût du sang – French – “the taste of blood”

Author’s Note: It’s dark outside; quite a lovely colour the sky is tonight.  Or this morning.  Anyway, just a simple free verse piece pour mon plaisir, et ton plaisir, aussi˚.  It’s experimental.  

I like using French inserts, especially when talking about blood.  “Sang” isn’t as heavy or weighty of a word as “blood”, but rather it is more of the nature of blood I wanted to portray here: slick, flowing, almost like a sly character in a spy movie, something not heavy but (thick) liquid and waiting to change.  Sometimes your own language isn’t adequate to convey what you mean; anyone else agree?

˚pour mon plaisir, et ton plaisir, aussi – French – “for my enjoyment, and your enjoyment, too”

Bonjour tout le monde!

I welcome you to Five F’s, a blog covering film, French, fiction, food, fun, and all things in between.

What better way to start a blog than with breakfast?  Last summer, my grandma taught me how to make poached eggs, a simple breakfast.  When made right, they are so good, especially on toast; I love eating poached eggs on whole wheat toast, topped with salt, black pepper, and cayenne pepper.

Poached Eggs

Ingredients

• about 5 cups water
• salt
• 2 tsp apple cider vinegar
• 1 egg
• salt & pepper (optional)
• toast (optional)

Fill a small pot with 5 cups water.  Add a sprinkle of salt to the water.  Bring to a boil.

As the water is coming to a boil, add 1 tsp of the apple cider vinegar.  Crack the egg in a separate bowl; once the water has come to a complete boil, slide the egg into the pot.  Add the second teaspoon of apple cider vinegar.  The egg should look cloudy as the whites form around the yolk.

This is what the contents of your pot should look like after adding the egg and vinegar. It’s like the formation of a cloud!

Once the egg has been added to the water, let it boil for approximately 3 minutes, no longer (or else it will become solid).  After 3 minutes the egg should be soft; take it out with a slotted spoon.

Your poached egg is now ready to eat.  Serve with salt and pepper, and toast if you would like.