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Some food pron
More omelette:
This is summer, and the living is easy.
Well, no it isn't. This is the time of summer projects. Out front we have a flowerbed. Call it 4'x 60. In the past few years it's gone south. The bulbs don't bloom, the roses have either died, or become pathetic little scraps of thorny twig; pale green leaves with hints of yellow.
Seeds don't sprout.
So I've been digging it out, saving the blubs and removing the rocks. Right now I've gone about 15 linear feet, to a depth of about 18".
When it's all one shallow trench, we'll put in some pop-up sprinkler heads, and I'll start putting the dirt back, amended with composted horse manure, of which I've got about 2 cu yds right now, and if that's not enough, I can get more; having 6 equines means horseshit is easy to come by.
This being summer, I do a few feet in the morning, and a few more in the evening (it's not as hot as the summer I was stripping paint and digging sprinkler trenches in Phoenix, but the same work pattern is wise).
Around 0830, the sun is past the trees, and I come in.
In the back yard I have tomatoes. In the pantry I have bermuda onions.
Chop the latter, set the former aside. Put about a half-cup of the onions into a small skillet; on low heat, and cover. When the smell of caramel wafts out, add some butter, the rest (about a half-cup) of the onions, and let the new onions sweat and wilt.
Add a half cup of tomatoes, cover.
When the tomatoes are shedding their skins, remove the cover, and reduce the heat.
When it's reduced to a loose sauce, add some vinegar (white wine, balsamic, cider, herbed; but not white, and not red wine), and some celery seed (we all have our pet spices, mine are basil, oregeno, cumin, and celery seed. I am also over fond of rosemary [because Maia doesn't care for it much] saffron, and sesame oil. Celery seed is probably the best "secret" weapon I have, because it is so little used, has a smokey, sharp, sweet and vegetal flavor; adding a small touch of texture, and "exotic" to things. It both blends, and remains discreet).
While that reduces (you want it to thicken to the point of a chutney) beat the eggs. Looking at the finished dish, a dash of amontillado, or madiera to the eggs might go well.
Put the eggs into a buttered pan; not quite centered on the fire, when one side is hard enough to be flipped, add some pepper to the onion/tomato reduction, and spoon it into the soft side of the eggs, and fold the better done side over. Move the pan to the middle of the flame.
The heat of the compote is going to help cook the inside of the omelette.
When the edges of displaced egg have set, slide the whole to the middle of the pan. If the omelette is large enough, you can fold it again.
Remove to a plate.
Serve with coffee, tea, beer, fresh juice. A slice of melon would go well on the side.
This is summer, and the living is easy.
Well, no it isn't. This is the time of summer projects. Out front we have a flowerbed. Call it 4'x 60. In the past few years it's gone south. The bulbs don't bloom, the roses have either died, or become pathetic little scraps of thorny twig; pale green leaves with hints of yellow.
Seeds don't sprout.
So I've been digging it out, saving the blubs and removing the rocks. Right now I've gone about 15 linear feet, to a depth of about 18".
When it's all one shallow trench, we'll put in some pop-up sprinkler heads, and I'll start putting the dirt back, amended with composted horse manure, of which I've got about 2 cu yds right now, and if that's not enough, I can get more; having 6 equines means horseshit is easy to come by.
This being summer, I do a few feet in the morning, and a few more in the evening (it's not as hot as the summer I was stripping paint and digging sprinkler trenches in Phoenix, but the same work pattern is wise).
Around 0830, the sun is past the trees, and I come in.
In the back yard I have tomatoes. In the pantry I have bermuda onions.
Chop the latter, set the former aside. Put about a half-cup of the onions into a small skillet; on low heat, and cover. When the smell of caramel wafts out, add some butter, the rest (about a half-cup) of the onions, and let the new onions sweat and wilt.
Add a half cup of tomatoes, cover.
When the tomatoes are shedding their skins, remove the cover, and reduce the heat.
When it's reduced to a loose sauce, add some vinegar (white wine, balsamic, cider, herbed; but not white, and not red wine), and some celery seed (we all have our pet spices, mine are basil, oregeno, cumin, and celery seed. I am also over fond of rosemary [because Maia doesn't care for it much] saffron, and sesame oil. Celery seed is probably the best "secret" weapon I have, because it is so little used, has a smokey, sharp, sweet and vegetal flavor; adding a small touch of texture, and "exotic" to things. It both blends, and remains discreet).
While that reduces (you want it to thicken to the point of a chutney) beat the eggs. Looking at the finished dish, a dash of amontillado, or madiera to the eggs might go well.
Put the eggs into a buttered pan; not quite centered on the fire, when one side is hard enough to be flipped, add some pepper to the onion/tomato reduction, and spoon it into the soft side of the eggs, and fold the better done side over. Move the pan to the middle of the flame.
The heat of the compote is going to help cook the inside of the omelette.
When the edges of displaced egg have set, slide the whole to the middle of the pan. If the omelette is large enough, you can fold it again.
Remove to a plate.
Serve with coffee, tea, beer, fresh juice. A slice of melon would go well on the side.