{"id":2638,"date":"2008-12-31T19:43:08","date_gmt":"2009-01-01T00:43:08","guid":{"rendered":"http:\/\/brucegarrett.com\/brucelog\/?p=2638"},"modified":"2008-12-31T20:15:13","modified_gmt":"2009-01-01T01:15:13","slug":"the-trick-in-art-is-knowing-what-to-keep-and-what-to-throw-away","status":"publish","type":"post","link":"https:\/\/brucegarrett.com\/brucelog\/2638","title":{"rendered":"The Trick In Art Is Knowing What To Keep And What To Throw Away&#8230;"},"content":{"rendered":"<p>&#8230;like my first try at egg nog for instance.&nbsp; It wasn&#8217;t&#8230;wonderful.&nbsp; Oh it isn&#8217;t horrible either&#8230;but the recipe I used called for <em>Way<\/em> too much booze in retrospect, and for some reason the ingredients mixed up a tad flavorless.&nbsp; You could tell it was rich&#8230;I used the best milk and eggs and cream I could find at Whole Foods&#8230;but it didn&#8217;t have much egg noggy flavor.&nbsp; Or maybe the smell of the booze was just overpowering it.&nbsp; My nose isn&#8217;t all that great at the task of smelling stuff anyway.&nbsp; So I tossed it and I&#8217;ll spend New Year&#8217;s Eve at the drafting table with the last of the store bought I have here at Casa del Garrett.&nbsp;<\/p>\n<p>It&#8217;s okay&#8230;my first attempts at beer batter fish frying didn&#8217;t work out either, but I kept on tweaking and tweaking some more and now it&#8217;s a neighborhood and co-worker favorite.<\/p>\n<p>Saving grace is I taught myself how to separate eggs and fold ingredients.&nbsp; Not that hard really&#8230;I&#8217;d just never done it before.&nbsp; I have long narrow fingers so I started out by dumping the contents of an egg into the palm of my hand and letting the white drip between my fingers into a bowl.&nbsp; The other method is to shuffle the yoke back and forth between the two halves of the shell you&#8217;ve just opened, letting the white drip off in the process.&nbsp; But the egg in the hand trick works for me like a charm.&nbsp; I&#8217;ve never held a yoke in my hand before.&nbsp; Felt&#8230;odd&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8230;like my first try at egg nog for instance.&nbsp; It wasn&#8217;t&#8230;wonderful.&nbsp; Oh it isn&#8217;t horrible either&#8230;but the recipe I used called for Way too much booze in retrospect, and for some reason the ingredients mixed up a tad flavorless.&nbsp; You could tell it was rich&#8230;I used the best milk and eggs and cream I could [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[59],"class_list":["post-2638","post","type-post","status-publish","format-standard","hentry","category-life","tag-food"],"_links":{"self":[{"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/posts\/2638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/comments?post=2638"}],"version-history":[{"count":0,"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/posts\/2638\/revisions"}],"wp:attachment":[{"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/media?parent=2638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/categories?post=2638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brucegarrett.com\/brucelog\/wp-json\/wp\/v2\/tags?post=2638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}