In my 20s, I had a mentor whose mantra was find your bliss.
You want me to find my bliss? Yeah… sure, ok. I’ll do that… right after I return some phone calls and finish my staff report. Too busy chasing rainbows, I never knew what he meant.
Now, I know.
While pouring me a taste of the Sancerre my husband ordered, our regular waiter said in his arresting French accent, “I am getting married next month, so I am learning to check with the women first.” With a quick laugh, Barry simply replied, “I understand.”
Unprompted, our waiter revealed that he had been married before; his daughters were 26 and 22. He went on to say that this time, he planned to get it right; “my next 30 years are going to be very happy.” Beaming, he concluded by sharing with us that the wedding would take place in Laguna Beach.
The man was giddy. His eyes sparkled. He had found his bliss.
Later that evening, I thought about what he said: my next 30 years are going to be very happy. I have no doubt he meant every word.
Is it really that simple?
Milestone birthdays are notorious for reflection. In bed that night, I was no exception. Having just turned 30, I lay awake… my mind spinning. I thought about what my 20s were like; what kind of person I was. I thought about the people I’ve saddened, the relationships I’d severed, and the family I’d disappointed.
But then I had another thought; I’m reluctantly grateful. In a way, those dark moments led me down the path I’m standing on today.
My next 30 years are going to be very happy, too.
P.S. A note to Michael Ruhlman – Thank you for the classic hollandaise recipe. I would have thanked you on your own blog, but comments are closed.
King Crab and Asparagus Omelet with Hollandaise, Chevre and Dill
This omelet is the epitome of bliss: it’s a marriage of sweet, tender crab meat, cooked and wrapped in a dill-egg omelet with fresh chevre and pan-boiled asparagus. To top it off, a classic hollandaise sauce… spiced with bay leaf, whole peppercorn and thyme.
This recipe was inspired by Plum’s Café, where in my 20s, I often ordered the crab and asparagus omelet to go with my Saturday morning mimosa.
~ Serves 2 ~
~ Ingredients ~
- Classic hollandaise sauce
- 1 cluster King crab legs
- 1 ounce fresh goat cheese
- 3 egg whites (leftover from hollandaise sauce recipe)
- 2 whole eggs
- ½ teaspoon fresh dill, chopped
- Optional: ½ cup whole milk
- 1 tablespoon unsalted butter
- 10 thin asparagus spears, chopped into ¼” pieces
~ Preparation ~
Preparation Time: 45 minutes (including preparation of hollandaise sauce)
- Shell 1 cluster of King crab legs. (Reserve the shell in the freezer for another use, such as crab or seafood stock.) Set aside two tablespoons of crab meat, then divide the remainder into two even mounds.
- In a 1 quart prep bowl, whisk 3 egg whites (leftover from the Classic hollandaise sauce) and two whole eggs with a fork. Add dill. Season with a grind of kosher salt (a small pinch should do). Optional: add milk until you have 1 ½ cup of eggs. I pour my eggs into a 2-cup glass Pyrex measuring cup and add the milk until I get 1 ½ cup. It makes the eggs easier to divide later.
- Heat a 10” nonstick sauté pan with ½ tbsp. butter. When the butter foams up, add in half of the egg mixture. Swirl the eggs with a wooden spoon for a few seconds until the mixture begins to set, and then lay down a strip of crab meat (one of your two mounds) in the middle of the mixture. Add in a half-ounce of fresh goat cheese over the crab meat. When the mixture sets, fold the two sides over the crab meat and goat cheese, and slide onto the plate. Optional: Place omelet plate in a warming drawer to keep the dish warm while working on the second omelet.
- Repeat with second omelet.
- Using the same nonstick sauté pan over medium heat, add ½ cup of water and boil asparagus until they turn bright green and tender, about 4 minutes. Drain asparagus, and divide evenly over two omelets. Optional: Gather asparagus tips to use as garnish on top of the omelet.
- Ladle 2 tablespoons of classic hollandaise sauce over each omelet.
- Serve immediately.
Source: Rustic Garden Bistro