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HARD BOILED EGGS 

by John O’Connell

Fill the saucepan
up with water; 
boil and boil
till everything is dry; 
then run
the cold tap
so that 
the inferno 
cools down.

Peel 
gently, 
add
salt and pepper
and
devour.

A
gastronomical
delight
for 
anyone
in
a garret. 

Photo: Thoranin Triwit, ALL RIGHTS RESERVED