Most of the times we can do better than our parents, since we’re keeping all the good things we’ve learned from them and ignoring, where we can, the bad things.

What made my mother such a terrific cook was her sense of the basic.
She made the simplest dishes tasty and memorable.
Her omelets and peppers and eggs are in my head today.

Thinking of her, I today tweaked the “Always on Hand” page on the Web Site, adding “Aromatics,” listing scallions, onions, green bell pepper, fresh parsley, and chili pepper, as well as grated Romano and Parmigiana cheeses.

In honesty, my scrambled eggs are superior and I intend to share them with our gang today.
Eggs, anyone?

Whatever kind she was preparing, mom always reached for the vegetable aromatics, cutting them into a small dice and softening them in Italian olive oil. Always and only Italian olive oil.
What an appetizing smell from such unpretentious ingredients.

And when the aromatics softened, crack and drop the eggs for fried. Beat them in a bowl for an omelet, to the egg mix adding Romano cheese, fresh, chopped parsley, salt and pepper, pouring the tasty egg-mix into the aromatics. Goodness. How could you go wrong?

I remember eating fried eggs where the hot chili pepper made us tear, the tears alternating between pain and pleasure. Eating huge chunks of crusty Italian bread to alleviate the pain; and to extend the pleasure.
“Too hot?” she would worry.
“Delicious,” always the answer.

Often, my mother would lay a slice or two of American cheese on top of the frying eggs and cover the pan. So opulent.
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So, today’s post will be the most simple but most delicious of the egg possibilities, Soft-Scrambled.

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Today’s tweak which I mentioned above: the addition to the “Always on Hand” page (in the Recipe section of the Web Site.)
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A reader sends in this link for those interested in art, or photography, or little-known artists:

“Here's the Guardian article with the Saul Leiter review, in case you find five-and-a-half minutes you can spare from your busy schedule:”

https://www.theguardian.com/artanddesign/2018/jul/17/saul-leiter-review-foto-colectania-barcelona

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Today is Tuesday, July 24, 2018
Good morning, my friends.
This is my 107th consecutive daily posting.

It’s 6.10am and the weather like yesterday and tomorrow: hot and humid. Not today in Boston, but tomorrow a good chance of random showers, late afternoon Wednesday into Thursday.
I’m at my desk.
Dinner is a plate f leftover Braciola.

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WIKIPEDIA’S SUMMARY OF WHAT’S PLAYING:
“Scarface” (also known as “Scarface: The Shame of the Nation” and “The Shame of a Nation”) is a 1932 American pre-Code gangster film starring Paul Muni as Antonio "Tony" Camonte.
It was produced by Howard Hughes and Howard Hawks and directed by Hawks.
Written by Ben Hecht, the screenplay is based on Armitage Trail's 1929 novel of the same title, which is loosely based on the rise and fall of Al Capone.
The film features Ann Dvorak as Camonte's sister, and also stars Karen Morley, Osgood Perkins, George Raft, and Boris Karloff.
Based on the life of Al Capone, the plot centers on a gangster named Tony Camonte who through his aggressive and violent methods, manages to move up the ranks in the Chicago gangland world.
A version of the Saint Valentine's Day Massacre is depicted.

Believing that the film was too violent and glorified the illegal acts of the gangster, Hollywood censorship offices called for major alterations of the film including a alternate ending that would greater condemn and shame Tony Camonte.
The secondary title of the film “Scarface: The Shame of a Nation,” and the prologue condemning gangster crimes at the beginning of the film were both added by request of the censorship offices.
Due to the censors, the film was released a year late, but was released with the original, violent ending. Audience reception was good, but censors banned the film in several cities and states, forcing Howard Hughes to remove the film from circulation and put it in his vault.
The rights to the film were recovered after the death of Hughes in the 1970s. Along with contemporary classics, “Little Caesar,” and “The Public Enemy,” “Scarface” is regarded as one of the greatest gangster films ever made and significantly influenced the future of the gangster film.

Scarface was added to the National Film Registry in 1994 by the Library of Congress.
In 2008, the American Film Institute listed Scarface as the sixth best film in the gangster film genre in its "Ten Top Ten". Out of 27 reviews, the film holds a 100% "Fresh" rating on the review website Rotten Tomatoes.
The film was the basis for the Brian De Palma 1983 film of the same name starring Al Pacino.

Today’s Post

Soft-Scrambled Aromatic Eggs
Warning: The richness of the egg mix and the tastiness of the aromatics makes plates disappear in a flash. Portions are always too small.

For 2, judiciously portioned
Five eggs, if breakfast. Six if lunch.
3TB heavy cream
Chopped fresh Italian parsley to taste. It's never 'too much.'
Aromatics:
1oz scallions or onions or shallots
1oz green bell pepper
½ oz of chili pepper, quantities vary with taste preferences
Optional: a small handful of grated Romano or Parmigiana cheeses
2TB olive oil

In a frying pan, at the ‘simmer’ setting:
Soften the aromatics
Season with a touch of salt and generous gratings of freshly-ground black pepper.

Break the eggs into a bowl, add the cream and salt and freshly-ground black pepper to taste.
Beat the eggs until just mixed and, when the aromatics are softened and smelling just great, pour in the egg mix.

Keeping the burner on a low heat, slowly cook the eggs, constantly but smoothly and gracefully scraping the bottom of the egg mix up over the top of the egg mix.
When the eggs have formed into curd-like cluster but are still moist, serve.

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Post Scripts
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Be good.
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