happy thursday morning

good morning.

have yourself a lovely breakfast.
if not today, definitely this weekend.

if you want to venture out from fried or scrambled eggs, might i suggest breakfast pizza? eggs benedict? quiche? or pancakes?

apologies for being slightly absent lately from this blog.
i'm starting to give more energy to my photo blog these days, come visit me there!
more photos, less words, so it'll be less demanding of you to read.

my food affair with eggs

love eggs.
so.
much.
i made this delicious omelet couple weeks ago.
however... i don't exactly remember what i put in it.
looks like maybe spinach, mushrooms, zuchinni?
i think i used gouda. yum.

i'm pretty particular about omelets.
i used to flip the omelet before i put filling in.
now i put the filling in and then close it up.
yummier.
and doesn't get that 'rubbery' texture.
hate that.
they sometimes fall apart.
but that's okay.
quality of taste, not aesthetic, is what matters, in the end.

the only affair my boyfriend has to worry about me having is with food.
particularly this bread, of course from a bread affair.
(i'm really bad at jokes. but its true - i love this bread excessively much.)
this particular bread: french country miche.

sick day

i had an omelet today. oh.. but no, not this one. this one's a couple weeks old.

i was sick today (& yesterday & the day before), so the task of actually cooking food was more than enough to wear me out, i didn't need an added burden of lugging the weight of my heavy new camera around. i spent the day watching pride & prejudice (a&e with colin firth) and getting up from my couch to make hot water for my hot water bottle, make tea (4+ pots), and use the bathroom (i drank 4+ pots of tea plus many glasses of water). hopefully tomorrow i will feel up for the task of being productive.

oh yeah. my sister commented that i post a lot about eggs. (like here & here) yeah... i like eggs.

une omelette (100th post!)

for some reason i feel like celebrating, because i just realised i've written 100 posts on this blog. but, over a span of 3+ years. really joey? you want to celebrate mediocrity? yes, yes i do. :)

sub-thought:
i am realising that i will never get to the point where i feel like i am amazing at what i do, unless i decide right now that i am okay with NOT being amazing. if i don't take risks because i'm afraid of failing, i won't ever get better at what i do because i'm not trying. if i take risks, i may fail, and if i fail, then succeeding the next risk will feel even better.

okay, back to my post about omelets.

i love eggs. any style of egg, i love (not actually true: i don't like raw, and i don't like it when the whites are still runny). but, there's something about the omelet that takes an egg from being good to being deliciously decadent. ever wake up feeling meh? make yourself an omelet (if you have time and are not running off to work) and you will feel like a king. or queen.


i still haven't perfected the omelet. it often falls apart on me... but whatever, it still tastes amazing, so who cares? the great thing about omelets is that you can put anything inside. fried onions, veggies, meat, herbs, cheese... be creative. any kind of cheese, many kinds of cheese, or no cheese at all if you are lactose intolerant. but the best part of the omelet is the cheese, really.

i like to whisk my eggs (2 or 3)with salt, pepper and a bit of milk, though some people just whisk the eggs. i find the milk makes it a bit fluffier. better yet, yogurt, for a richer omelet (can an omelet with eggs and cheese, fried in butter get any richer? yes... it can, and its amazing). put your pan on a medium-low heat. when its heated, grease your pan and pour your egg mixture in. make sure its even on the pan, and wait a bit, making sure nothing is burning. when it looks partially cooked (still gooey, but you can lift the edges with your turner), sprinkle cheese of choice throughout the entirety of the omelet. on one half only (if your pan cooks unevenly like mine, choose the side that is less cooked) add your filling. carefully edge your turner under the other half of the omelet, make sure its not sticking anywhere, and flip over the filling. if some of it falls apart, just patch it up. cook a minute or 2 longer, remove from heat, and serve.

i used to make omelets by flipping the whole thing BEFORE adding the filling, but i always found them over-cooked and rubbery. not flipping your omelet makes for a perfectly-cooked omelet that is fluffy, gooey, and melts in your mouth. but try it out and experiment! every pan and stove-top is different, and everyone's preferences are different, too. find what you like best and enjoy the heck out of it.

anyone have a favorite omelet filling? or great ideas for one?

leftovers omelet

i realize that a 'leftovers omelet' doesn't exactly sound appealing, but it is, in fact, quite tasty. also, quite practical. not sure what to do with the leftover stirfry you made last night because you have no rice left? use it up in an omelet! sounds like i'm advertising a product... when i'm actually advertising your own creativity and innovativeness (not actually a word, but it should be).

i used 3 eggs for my omelet (free range, organic), beat them with salt, pepper, milk, chopped basil, grated parmesan. fried the omelet (some people flip the omelet before throwing the insides + cheese in, some people don't flip... i'm not sure which one is right, and i sometimes do one, sometimes do the other. the risk you take with flipping is cooking the eggs too long and getting a rubbery omelet.), threw in the leftover stiryfry (after nuking it in the microwave), havarti cheese, and closed the omelet. after the cheese melted, i sprinkled more parmasan on top for effect. then i enjoyed my omelet with some toast, avocados, and coffee. and that was my dinner. the end.