Eating; a stream of consciousness blogpoem



Wake up early and make a pot of drip coffee (because we can).

Pour coffee into new mugs made in weekly pottery class. Feel extra super proud of this accomplishment while sipping on the bitter brew.

Realize that you ate too much the day before and you are still feeling the effects. Try not to think about food because it is the weekend and you make food for others day in and day out.

Take a stroll through the garden, pull some weeds with one hand (coffee still in the other).

Marvel at how many ants have taken over your celery plant –try to decide if they are ruining it. Flick a few off to let off some steam.



Decide that soon you will be very hungry regardless of the quanities consumed the night prior .

Resolve yourself to the eventuality that you will have to eat again.

Being that you are in the garden and everything looks fresh and healthy begin collecting herbs of every variety and if you are lucky a carrot or two. Flick more ants.


Think back to everything you ever heard about whole grains and try to read the Hebrew labels of all the bags in your cupboard.

Find one that looks like pearl barley and pretend to read the instructions (also in Hebrew). Google it instead and proceed to cook according the directions.

Meanwhile, chop everything you’ve collected/chosen from the fridge as evenly as you have energy for…or not.

Turn on Johnny Cash/Joni Mitchell playlist and pretend you are on vacation on a farm.

The eggs you are about to remove from their carton are from your own chickens, and instead of a carton from the supermarket you keep a small handwoven basket lined with a gingham napkin by the door for fetching the eggs every day.

Put water in a pot and bring to a gentle simmer.  Put down the coffee (which has now made you jittery having not eaten anything since yesterday) and prepare to poach.


Splash of vinegar, crack, swirl gently and wait, repeat.

Meanwhile mix the mess together and get it dressed.

Stop after olive oil, lemon, salt and pepper because that is really all you need when freshness is the ultimate goal.


Marvel at the perfect doneness of your poached egg, thanking it for its cooperation and altogether yumminess.

Remember that you also planned to have juice with breakfast.

Quickly squeeze the oj so the egg doesn’t get cold.

Proceed to nearest outdoor space, sit with legs folded up in a ball as a table and feel pretty darn good.  

Pearl Barley Salad with Poached Egg and Olive Oil
*Can be adapted to any grain and makes just as much sense to me

1 cup pearl barley
1 carrot diced
handful cherry tomatoes quartered
1/4 red onion diced
handful radishes diced
handful of greens: bok choy, kale chard, spinach, arugula, etc
fresh herbs; dill, oregano, mint are especially wonderful here
eggs for poaching
white vinegar for poaching
lemon and olive oil for dressing
salt and pepper, duh

Cook barley according to the instruction. this dish can be served warm or make barley ahead of time and leave in the fridge for whenever you are ready.  As with most things of this nature do not overcook and turn the barley to mush. You want nice toothsome grains.
Chop all the veggies, roughly shop the greens, herbs, etc.  Mix the barley and veggies together and dress with olive oil, lemon, salt and pepper to your preference.  This dish also goes well with a little yoghurt dressing for added tang.

Bring a small pot of water to a gentle simmer and add a glug of vinegar. To prevent the eggs from breaking when they enter the pot simply crack them into cup or bowl first. Then gently pour them into the simmering water.  Work one egg at a time swirling the whites gently around the yolk as they enter the water.  Proceed to the next egg and follow the same process.  Each egg should only take a matter of minutes to set. You want the yolk to remain runny and velvety while the whites are no longer translucent.  This takes a bit of practice to get just right, knowing just what to look for.  2 minutes should be plenty. Remove the egg with a slotted spoon to drain off extra water and place to the side if you are not ready to eat.  If you are ready with your barley salad just top it with the egg and eat with confidence.


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Comments 2

  1. aunt laurie

    wonderful writing, photographs and recipe. Very wonderful Zoë. Nice “cook” book in the making. Delicious dairy fresh from Tel Aviv. Love your arrangement of color with salad prep. Looks like a painting.

    17 March, 2013
  2. melissa

    I love this little glimpse into your life, and soon as it stops being so freaking cold here, I am going to make myself a nice breakfast like this and eat it on the porch in the sun and think of you.

    18 March, 2013