(no subject)

Life goes on, even if two-fisted and glowing faintly in the dark. —Ursula Le Guin

I was going to drop this in as a journal subtitle, but I think I need to keep "Don't mourn, organize" even though as the republic has survived the latest crisis.

omelet

I wanted to do something with eggs for lunch, went to the fridge and pulled things out, and it worked very well. I'm noting this mostly for my own reference:

4 large eggs
1 scallion
a little diced bell pepper
rendered duck fat
grated Pecorino romano
thyme

After beating the eggs, cutting up the vegetables, and grating the cheese, I heated a large frying pan, then put in a tablespoon of rendered duck fat. (An unexpected supermarket/Instacart find a few weeks ago.) Then I put in the white bits of the scallion and the diced pepper, cooked them for a minute, removed them from the pan, and set them aside.

I put the eggs in and let them cook for a bit. When they were partly set I sprinkled them with thyme. A minute or so later, I scattered the cooked vegetables on one half of the egg, and the grated cheese on the other half. Then, I scattered the green bits of scallion on top of the other vegetables, folded the omelet over, and cooked it for another minute before serving.

cattitude and I were both very pleased. The egg was cooked firm rather than runny, but not overcooked, and all the flavors went together well.

The main difference from what I've done in the past was cooking the scallion and pepper for a minute, then taking them out of the pan before cooking everything else. Also, we'd shopped recently enough to have good scallions, which don't keep as well as other alliums.


(I also looked at, and decided against, fresh dill, and ginger in various forms.)