theseventhsphinx - The Seventh Sphinx

Here’s what I wore to the grocery store earlier this week. Love wearing an ultra-basic foundation (cami, jeans) with a generous sprinkling of accessories, and the more eccentric, the better.

So many pearls, so few arms.

I like wearing a line of color on the top eyelid only, it gives some drama and shape to the eye but doesn’t close it up the way completely lining the eyes does. I haven’t done much of a flick but that could be fantastic, too. Even more retro/pin-up. Hm. I should do that.

Express jeans, Asos cami, Ray-Ban retro round sunglasses (you like? I like. So much attitude in this shape). On the lips, MAC lipstick in Good Kisser. Limited edition from the A Novel Romance collection (comically cheesy romance novel cover-inspired promo material for this collection, pretty entertaining), a dramatically vibrant fuchsia pink in person, it’s good. It’s coming off as a normally bright fuchsia on camera but on me it stops just short of being so opaque and so bright that the lips look fake, bizarre. A fun line to walk.

Here is another extremely flexible way to prepare eggs. Cocotte means small casserole or baking dish, here a ramekin (both cocotte and ramekin such cute little words). You butter the ramekin, load the base with whatever savory debris you like (fresh herbs, vegetables, bacon), crack an egg in, top with crème fraîche or some substitute (a little cream or yogurt will do), season, and bake (375°) in a water bath.

You can add the cream element to the base as well as the top, can add cheese (could broil the cheese a bit at the end), can garnish liberally…as with omelettes, add whatever you like and cook the egg to the desired consistency. Not exactly foolproof as you can overcook the egg, but even this is quite edible. A simple formula that yields consistently tasty results.

Recommended.

Author: theseventhsphinx

to market, to market

on the menu: eggs en cocotte