Since reading An Everlasting Meal, I've been roasting an ovenful of vegetables about once a week. Not to overstate things, but that book - particularly the weekly roasting practice that the author suggests - has changed my life. I've recommended it to anyone who will let me. My friend Robin recently read it and told me that the book's tips helped her make the best hard boiled eggs ever. With her egg endorsement and the thoughts of a fantastic Nicoise salad that Barry and I had at Nuvrei last week, I decided that last night would be an evening of one-pot boiling instead of an evening of roasting. It started with eggs (which turned out to be the best hard boiled eggs I, too, have ever made). Out came the eggs, in went little potatoes. Followed by green beans. Each item went into the same pot of boiling water from which the previous morsels were removed. Upon removal, each item was plunged into an ice bath and then put into the fridge in anticipation of tonight's dinner (we had pasta last night, which was the last thing to be boiled in the same pot and water as everything else). So tonight, we enjoyed a yummy version of a Nicoise salad, some crusty bread, and a bottle of wine from a vineyard that has a special place in our hearts.