New Year, New Egg: Scrambled

It has been a while – but I always say this, and it’s always true.

It’s been a while.

One thing that suits me best about this time of year is the Western New Year and the Lunar New Year coming in back-to-back.  So if things don’t work out December  31/January 1, (which they rarely do) not to worry, I’ve always got late January/early February  to try again.

This year, the Lunar New Year falls on Valentine’s Day, pretty late for the lunar calendar, but right on time for me.  2010 kicked off with mayhem, mayhem galore and I’ve welcomed the extra time to recover and get back on my feet.

We’ve got a lot to look forward to in my little home for this week and next: A huge blizzard that’s promising to shut down the city – and the schools; New Year’s parties and feasts; Valentine’s Day candy; and winter break in Vermont where I get to take my kid up the mountain for a week of snowboarding.

So, without further ado, the egg is back!  Not as hard boiled as in the past, but certainly not rotten, and not yet fried, but definitely salted.  Salted and preserved.

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