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September 07, 2008



Forgive yer younger brudder for injecting music into the food, but "Devil May Care" is the title of one of my favorite songs of all time.

It was written by Bob Dorough, who was/is a wonderful jazz pianist/singer. He was an incredibly clever lyricist. Check out the words to his classic "I'm Hip" (http://artists.letssingit.com/blossom-dearie-lyrics-im-hip-92sczsh)

This is a video of Diana Krall doing "Devil May Care":

These are the lyrics of "Devil May Care":
No cares for me
I'm happy as I can be
I learn to love and to live
Devil may care

No cares and woes
Whatever comes later goes
That's how I'll take and I'll give
Devil may care

When the day is through, I suffer no regrets
I know that he who frets, loses the night
For only a fool thinks he can hold back the dawn
He who is wise never tries to revise what's past and gone

Live, love today,
love come tomorrow what may
Don't even stop for a sigh,
it doesn't help if you cry
That's how I live and I'll die
Devil may care


I've just started reading your blog and so far I've been really inspired. I read Pepin's memoirs this summer as well, and was quite interested in Oeufs Jeanette. I love rustic French food with a passion. I'll have to try your Caesar eggs this week. Cheers!


I will never again make deviled eggs without bacon.

By the way, the original Caesar salad did not, DID NOT, have anchovies in it. Julia Child herself called the daughter of the inventor (Caesar somebody or other, who had since died) to ask. Subsequently, she lectured none other than J. Pepin himself as to how anchovies are inauthentic in a Caesar salad, and when he tried to sneak some into hers, she very firmly refused him. And then he decided that he liked hers better.

Personally, I am ambivalent about anchovies. I find them a delightful and essential addition to puttanesca, and one supposes that they are good in deviled eggs (though not so good as bacon), but I can otherwise easily live without them. Putting them in Caesar salad, however, is wrong. It's an error that has become pervasive, but it is all the more wrong for that.


Oh, that caramelizing trick is interesting!

Me, I can't eat an anchovy plain, but mash one up or use anchovy paste in certain dishes and I couldn't be happier. It's like fish sauce. Not fishy once it's in the dish, but it adds a critical dimension.


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Heehee. I make deviled eggs a few times a year. We love the original, but I have made pesto deviled eggs and those are pretty darn good, too.

Purley Glass

Enjoyd the post about Devil Eggs and decided to make them last week. Only thing, they didn't last to long as all members of the family gave them the thumbs up. Pleased to see the picture of the Depression glass still being used. Collecting Depression glass is my hobby and I use a lot of these collectable items myself. Well maybe not the rare items.

contaminated soil

Good post. I am ambivalent about anchovies. I find them a delightful and essential addition to puttanesca, and one supposes that they are good in deviled eggs.


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