Praise then darkness, and creation unfinished

rysmiel and I ordered Indian food tonight, which I'm noting here because I ordered a rose lassi, because it sounded interestin, and why not. My reaction after the first sip was "odd, I don't know if I like it," so I had a bit more, and decided I do.

Most of what we got was too spicy, even rysmiel's chicken kurma (though their spice tolerance is lower than mine), so my rose lassi, and rysmiel's mango lassi, were welcome.

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.)

I made pork fried rice tonight. I think this is the first time I've made fried rice; if not, it was ages ago and I don't remember.

This is the third new thing I've cooked this week, which is quite unusual for me. Two of the three were prompted by leftovers, but we have leftovers more often than we do anything new or interesting with them. (One of the advantages of the microwave is that we can have reheated whatever, either by itself or with a salad or some rice.)

We had leftover roast pork, and I cooked extra rice two nights ago, to make fried rice with. I got cattitude to dice a shallot because I'd forgotten we had scallions. That worked well, and I cut up the green parts of a few scallions and used them to garnish the meal.

I bought sesame oil back in April, because I was having adventurous thoughts involving scallion pancakes. That never happened, so the sesame oil sat in the back of the fridge, unopened, until today.

Cattitude and I both liked it, and I will be making it again. Note for next time: scramble the eggs in a different pan, so I don't have to wipe out the pan after I remove the cooked egg. (That instruction probably makes sense if you have, and are using, a wok, which we don't.)