Williams Sonoma sent me their new catalog for cooks the other day. It's loaded with pots, pans, utensils & gadgets. A person would need a warehouse size kitchen to house all the gadgets in the mag. And I have to say this - I just don't get it. Do you really need to use a separate gadget for every function? Who really needs a meatballer? All that's required are your two hands. There's something nice about meatballs not all being exactly the same size. Variety is good.

One thing really caught my eye - A six cup stainless steel egg poacher. I really have a thing for poached eggs. I could eat them everyday with the yolks, of course. My fondness for them comes from my grandmother, who serves them over toasted Italian bread with butter & fresh tomatoes. About five months ago, I was in Rhode Island visiting my family for a weekend & Momma made me some for breakfast. Up until then, I never really paid attention to how or what she used to create them. I was probably too busy chatting/gossiping with other family members. Well, since I made the decision to learn all of her recipes, I've been watching everything she does in the kitchen like a hawk. She used an old steel poaching pan that cooks three eggs at a time. I asked her how long she's had the pan & she said, "Probably for as long as we've had you." I developed quite a fascination with that thing. I got up early & cooked eggs for my grandparents on my last day there. Later that same day, as I was packing to return to NYC, Momma presented me with her old (well, not too old) egg poacher. At first, I told her I couldn't take it cause she's had it for many years, but she insisted. I have to tell you, I love it & use it all the time. When I saw the new shiny 6 egg poacher in the W.S. catalog my heart leapt out for a minute. Cooking 6 eggs at once would totally rock! But, there's something nice about using the same pan that my grandmother cooked - way too many poached eggs to count- for her family for years. So, I'm not going to get the shiny, new, fancy pan. I'm going to keep the one that Momma passed on to me & hopefully pass it on to my kids. I now realize that the reason her poached eggs were always the best is because they were created with so much love.

Posted by Dawn Falcone @ 8:09 PM 7 comments

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