Gastronomy and cooking - Eggs!

For about the past year, I've been learning to cook.  I'm kinda good at it, it seems.  I've been reading lots of things and watching lots of things and I have been putting what I'm learning into practice very simply and easily in the kitchen.  Simplicity and first principles are key!

Last night, I saw this episode of PBS's, The Mind of a Chef.  The whole series' perspective is on the gastronomy side of cooking and food.  Very science-ey and pretty amazing; like artists and scientists who are very into the minutiae of what they do - how it's all connected, the technical details - not for the sake of, but with purpose and depth.  At a certain point, this low-level technical work and understanding is necessary, IMO, no matter the discipline.  I can totally appreciate the approach; I try to practice such things, myself.  There is always more to explore on any topic, more chances to go deeper and to notice more things and more subtle inner workings.

Anyway, this episode is mostly about Eggs.  That's it.  Eggs.  If you have only a casual notion of what cooking eggs is or what it could be, you are in for a treat.  Eggs benedict lovers, this means you.

Do check it out, regardless of whether you cook, as I believe there are lessons to be learned and applied to any pursuit you enjoy.  Leave a comment below with your thoughts.  Oh, and please support PBS.

(Chef/Eggs)

A couple of shots from Zabriskie Point in Death Valley

I visited Death Valley for the first time in January 2013.  I had a car and my camera and nothing but time.  I was interested in visiting Zabriskie Point, the spot featured in the Antonioni film of the same name.  Here are two shots I took.  More to follow. 

 

Zabriskie Point at sunset.  Jan 2013. 

 

Zabriskie Point at sunset.  Jan 2013.  
(Image formatted for use on my Instagram.)