#4106

What a great day on the bus! The BTA was in full swing with Bill, serving as librarian, handing out newspaper sections with articles of interest. At Mill and Baseline, a young man dressed in chef's clothing got on and sat next to Mark. Mark asked him if he would make us some eggs and the conversation went totally gastronomic. The young man attends the Scottsdale Culinary Institute and, as revealed in the conversation, Mark spent 18 years in the restaurant business - explains why he makes good French onion soup! He quizzed the chef-to-be about the seven basic sauces (I had no idea!!!) and I asked him if he received chopping lessons. Always wanted to do the speed vegetable chopping, but figured my digits were too valuable to my job to take the risk. The young man said it was all in the weight and quality of the knife - just like everything else, the right tools make things work.

The discussion moved to scrambled eggs and Mark said water is the key to fluffy eggs. He advised that milk coats the egg and holds it down. Makes sense - and to think all these years I served flat eggs because of milk or cream . . . I confessed to all my deep and abiding love for Waffle House cheese and eggs, not caring if the cheese lowered the height of the eggs. Mark told me to grate the cheese and add it to my eggs at the end of cooking. I can hardly wait to make my next batch of scrambled eggs.

I knew we turned on Apache and pulled the cord to signal our stop. The bus halted, Dave and I got off, and it turned out we were halfway down the block, away from the stop. Pretty sure I signaled in time, I wonder if the driver overshot the stop, distracted by thoughts of delicious scrambled eggs?