Les gens qui aiment cuisiner (et ceux qui aiment manger) voient tout ce qui a trait aux plaisirs de la table comme une philosophie de vie. Une manière de mener sa vie et de la partager. Nous sommes des gens qui devons savoir prendre le temps. Le temps de s’en mettre plein les yeux au marché; de discuter avec les commerçants. Le temps de mener le bon produit à la bonne température. Le temps de mariner. Le temps de renifler. Nous prendrons le temps de nous assoir à table, et nous prendrons le temps de nous nourrir nous et ceux que nous aimons…
Un oeuf coque, c’est 3 minutes à partir de l’ébullition. Pas 2 minutes. Pas 2 minutes et 55 secondes. La pâte doit reposer pour que la baguette soit bonne. Il existe peu de raccourcis en cuisine, et c’est une très bonne chose!
Dans ce monde de fous, prenons le temps de cuisiner. C’est du temps bien investi pour notre esprit, pour notre âme et pour notre corps. Ma cuisine est ma chapelle. C’est en cuisinant que je prie. C’est en “nourrissant” que je communie… Il n’y à pas de raccourcis dans une vie bien vécue…
Wow, quelle profondeur d’esprit! Vite une aspirine!!
People who love to cook (and those who love to eat) see all that relates to food as a spiritual experience. A way to live life and spread love, respect and appreciation. We need to learn how to take our time. Time to go to the market and have great conversations with vendors and other patrons. Time to take the right product to the right temperature. Time to marinate things… We will take the time to sit at the table, and we will take the time to nourish ourselves and those we love …
A soft boiled egg takes 3 minutes from the boil. Not 2 minutes. Not 2 minutes and 55 seconds. The dough needs to rest in order for the bread to grow. There are very few shortcuts one can take when cooking, and that is a GOOD thing!
In this crazy world, let’s take our time to cook. It is time well spent. On our minds, our souls and our bodies. My kitchen is my chapel. Cooking is how I pray. Sharing a meal is my communion… There are no shortcuts in a life well lived… I don’t think…
Wow, now I need an aspirin! Not used to think that much:0)
MY FRENCH HEAVEN 
Brilliantly stated, very wise words.
You are kind!
Amen!
🙂
You have a passion for food. I have a passion for words. Yet in the end it is the passion itself that defines a life well lived. 🙂
Absolutely right! 🙂
🙂
Well said and well written. About your three-minute egg, do you add the egg to the boiling water or do you place the egg in cold water, bring it to a boil and let it percolate for three minutes? I do the latter so that I avoid cracking the shell.
Exactly right! The latter:) They are perfect every time. I hate runny eggs:)
And everyone around me doesn’t agree. Hah, what do they know. “Our” way of soft boiling guarantees an intact shell every time. Magnifique!
🙂 They probably like to drink the white scum directly out of the saucepan:)
Oui, oui, oui et TELLEMENT OUI! Prendre le temps, réfléchir, choisir, commencer à déguster le plat dans nos tête lorsque nous sommes encore devant le boucher! Prendre le temps car ça fait plaisir. C’est tout simplement ça.
Je pense qu’en plus, quand on prend son temps, on apprécie plus les aliments et on fini par manger moins:)
I love egg and soldiers for breakfast!
This is one of my favorite breakfasts. I toast a piece of bread and cut it into strips to dip into the egg for an extra dose of enjoyment!
Fantastic! I think that’s my favorite way to eat eggs:)
Hah, how nice to read through your comments!
And, totally agree with you. Even though I’m not overly keen on boiled eggs.
I found the right setting and you were so right, it makes reading through the comments so much easier! 🙂
Beautifully said!
Thanks T !!
Living to eat is so much better than eating to live. By far! This is perfect. 🙂
I agree:)
It’s the only way, Stephane. Food should be prepared with love and savoured slowly 🙂
Yes, there’s no shortcut in life. The egg has to come from a chicken. The chicken takes months and years to raise…and all the time we used to feed it, play with it, hurdle it, etc. But the memories during the process make life precious and distinguish who we are. I think I am a bit off track. Just meant to say that the egg looks oozing good!
🙂
Thank you so much for sharing this! This comes from a crazy American that is trying to get out of the gate quickly with all my New Years resolutions! Nice to slow down and enjoy!
Good luck with your resolutions! 🙂
Thank you! And do you take ‘Flora’s Table’ pics as well! I just love her blog as well!
No I do not. Rebecca and husband Stefano live in the States. I love Flora’s table as well!
Oui!
🙂
It’s interesting how the most profound philosophies are also the simplest. And the perfect soft-boiled egg may be my favorite meal because of its simplicity. Wonderful analogy. All I know is I find peace in my kitchen.
It is a good place to start indeed:)
You inspire me!
In a good way I hope:)
of course 🙂
They say the French live to eat and the English to eat to live. Luckily a certain Madame and her daughter who befriended my father while on active service in the second world war, and later the influence of our very best friends, who are French with a farm near Toulouse, changed the balance for our family, who were afterall, very busy and occasionally impoverished puppeteers! Viva l’oeuf ! Happy New Year Ann
Great story:)
Brilliantly put. I share your perspective, but we are from “the other half”, those who live to eat. On the other hand, there are many who eat to live and we must respect the poor pitiful creatures.
Ha Ha!
I agree! Cooking, eating, feeding people, and enjoying the sensuousness of good wine, tea, coffee, and great comfort food are indeed one of the fine points in life!
🙂
Adepte du mouvement slow food ?
Absolument:)
I love this…you’re so right that people are way too impatient when it comes to perfecting a meal, whether it be as simple as making an egg or baking fresh bread. We need to slow down and enjoy the process; I love cooking the meal as much as I love eating it!
Thanks! I didn’t know if anyone would agree, but I had to share this:)