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Scrambled eggs, beaten on a separate bowl with salt, and finely-chopped fresh tarragon; then cooked under a low flame, stirring often, turning the flame off and on during the cooking process, until they're done, and still soft and moist. For 10 eggs, I'd say 30 minutes cooking time.

Not a good idea for the best eggs to cook them quickly, under high heat. Go slow, go low flame.

Fresh Bread and Croissants from the finest bakery in town, heated in the oven and served with butter and an assortment of cheeses, jams and jelly.

Coffee, Major Dickanson's Blend, from Peets, already ground, and done the Melitta drip way. Very strong. (Cream and sugar optional.)

Champagne: A bottle of Dom Perignon was in order for this once-a-year festive occasion.

Then we opened the gifts and said,





Good times!