« Wagyu | Main | Soba Ra »

February 17, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.

Rodney Fong

For some reason, I had been thinking of a form of your bread case egg. My mother made a more simple form with old white bread and store bought eggs. She would punch the hole out of the middle and pan fry the bread in butter, then cracking the egg in the middle of it. Tony Haney called them "bulls-eyes", when we talked about comfort food at Stanford. In those days, we couldn't get farm fresh eggs, as they were not commercially available then as they are now. Same as bread. We were very limited growing up in Hawaii as far as meats, eggs and poultry. Most were all shipped in from the mainland.

Your story about your mother reminded me of Staci's mom, and her last months with us, as she struggled with her bout with cancer. I wanted so badly to cook the dishes she loved. I felt bad that she could only eat a few mouthfuls of things she loved, like spaghetti, oxtail soup, fresh coconut or avacado. But that was all she could do. It is then that the term "comfort food" so fittingly applies. Wonderful writing again, Nance.

Mora Chartrand-Grant

It's good to have "soul food" and not just the comfort it brings. I especially appreciate the memories. Like you, I took care of my mother after she was diagnosed with vascular dementia. The sad part about her dementia is that it affected her ability to cook and eventually her taste. Some of those last meals were truly horrible, yet they were made with love. But prior to her dementia, she was an amazing home cook whose talents, thankfully, came over to me by way of DNA...her entire maternal side were terrific cooks...and lovingly showing me how to cook without recipes. My egg equivalent story was when she would make soft boiled eggs, lop off the top without shattering the shell into tiny bits, and serve it with buttered toast strips to dip into the yolk. Boy, were those great.

Nancy Merrick

This installment really resonates. My own children have been all about "box eggs" of late, and think how much they'll love them when their mother finally does the right thing and substitutes farmers market eggs for store-bought. Your blog helps remind me that my food laziness needs attention. My family thanks you! The photos, your mother's story -- very important.


This recipe sounds delicious and simple. I think the best foods often are!


Nancy Singleton Hachisu

Rodney: Wow, I never imagined that food was shipped or flown in to Hawaii from the mainland. I often check Tadaaki's mother's food intake to make sure it hasn't slipped. Once one loses that, I think it is very hard to recapture. But cancer is a whole different thing. There is no combatting the loss of appetite. Knock on wood. Last reunion, I heard from Simone Cox that Tony Haney was in a play nearby, but we never got him over to the mini-reunion. I used to run into him sometimes on the train. I make bull's eyes sometimes, but I like the box eggs because there is more bread.

Mora: I love that egg idea of your mother's. I've never had the confidence to lop off the egg top, but will give it a go. How many minutes did she boil the egg? By the way, I met someone in Berkeley who knows Gabe from Le Pigeon... and also you. Her name is Chris and she was talking about Sundance Film festival. I'll track down who she was and email you.

Nancy: So wonderful to see you in person a few weeks ago. As for food laziness, maybe all you need is a little food "forethought." I tend to plan ahead (as you may have noticed).

Naimah: I absolutely agree. Simple (but good) is best.

Mora Chartrand-Grant

Hi, Nancy. I'm sorry to say I don't recall how long my mother soft-boiled the egg. Looks like we're both back to trial and error. HB eggs I have down pat. I put the eggs from the refrigerator into a pot of cold water, cover the pot, and bring it a boil. As soon as it comes to a boil, I turn off the heat and start the timer for 7 minutes. This process never fails to yield a perfect HB egg. I look forward to more about Chris. Thanks so much.

The comments to this entry are closed.