Les oeufs meurette are an intense combination of eggs, lardons, mushrooms, shallots, garlic and red wine that has the power to revive me when I’m not at my best. It has nothing to do with the wonderful recipes from Laurence Méry-Clark‘s book, “Je mange bien tous les jours”, that will follow this preamble, but I thought it worth mentioning to any of you who, like myself, do not find these mad March days anything but enervating. This first quarter of each year is the time when I feel that I would like to have a job. I’ve never had a job, so maybe I’m imagining it to be better than it would in fact be. The concept is that the cut and thrust of deadlines, competition and promotion would keep my mind off the wait for spring whilst eliminating my daily struggle with the creative sap, fruitlessly urging it to rise when it is clearly dormant. Dormant is less disturbing than catatonic, so dormant it is. Whilst I’m applying for my passetemps job, I’ll leave you to peruse these good, simple recipes.