The Yolk

What could be better than smashing a cooked egg and having the yolk ooze out, bathing everything under it in rich, warm goodness? I love a good hard-boiled egg, but sometimes soft-boiled is the way to go. You get the same runny yolk effect as a poached egg without the stress that comes with it (I've spent countless minutes fretting over swirling pots of simmering-but-be-sure-not-to-let-it-boil water and ghostly tendrils of egg white floating out of control). Simply drop an egg into already-boiling water and forget about it for 5 to 6 minutes. Just be sure to be ever so gentle when peeling it - one wrong move and you risk puncturing the delicate white and releasing the liquid gold within. Your care will be rewarded, however, when you taste that delicious yolk atop whatever dish your heart desires. Homemade bread is an especially perfect vehicle. I topped mine with a smear of dijon and sautéed spinach with shallot.

Back in the saddle

It's been a long time - far, far too long - since I've baked a loaf of bread. My starter was sitting in the fridge and needed to be refreshed, but I was absolutely itching to get my hands in some dough, so I decided to use instant yeast and forgo my usual overnight fermentation. Let me tell you, I was not disappointed with the results.

I remembered why I love baking bread so much. Its comforting warmth and that intoxicating aroma made me wish I could just crawl inside and live in there. Standing there holding that fresh loaf, I imagined that this must be how people feel about babies - they're warm, they smell good, and you can't help but marvel at the fact that you created them.

And it tasted good too.