Scrambled eggs, pork chili

It is a delicate flower that buds all month and blooms an hour.

I dislike those kind of flowers. But evanescence is not so bad with scrambled eggs unless you are an MRE developer or something. Silky and light as an airy sauce but more substantial than that. Whipped with cold butter and finished with sour cream -- fat and acid -- just like a sauce, except sturdier than that. Heavier than a souffle, denser than meringue, lighter than an omelet, weightier than synthetic sponge but lighter than a steel gauntlet and more buoyant than a sack of nickels.

Pork with green chiles from before. 

The idea is to shred the pork but I did not do that. I liked the cubes too much to go around smashing them to bits. But later at the table, just pressing down steadily on a pork cube with the back of a fork smashes it to smithereens quite satisfyingly. So shouldn't that be an enjoyment left for the diner? Leave something to play with. Then push the smashed cube around and it <begin sound effect> slurps <end sound effect> up the sauce.