Fried Egg Omelet

I have elsewhere talked about a wonderful Tunisian egg dish, brik a l'ouef. Now it's time to make a link to another wonderful creation that will warm the cockles of your heart and stomach at breakfast: the fried egg omelet. Zack created this and has described it, so here's a link: http://beerpoweredbicycle.blogspot.com but I can't find the fried egg omelet post. Maybe you'll have better luck. I'll research it and update this entry to living culinary history.

When my new camera arrives I'll make this dish and photograph it.

Roasting Vegetables

If you have some root vegetables, some tubers, or some hard fruit squashes or softer eggplants, anything large and needing roasting, wash them, cut them inhalf or so, lay them in a large shallow roasting pan (you do have one of those, right? usually from a church rummage sale) in which you've heated a little olive oil in the oven. 350 to 4325, depending on how you want to keep watch. Push 'em in, shut the door, and check on them later. If you want surfaces browned, turn vegetable pieces face down in the pan for a while. Butter also adds brownness. Cook till soft. Check them from time to time.

Serving suggestion: Serve with wild rice or a brown rice-wild rice mix while can be cooking on top of the stove while vegetables are roasting. And whatever main dish you feel like, if you need one.

Talking About Food

Lots of people i know talk about food. Not all of them, but lots. So here's a place to talk about food, and no one has to listen! If you like to eat food, and like to fix food sometimes, like to go to the grocery store, like to plan a menu, like to taste as you cook, like to envision how it will look and feel and taste and smell, like to talk about it as you eat it, and like to compare it to other food, and later especially like to remember it -- then you can do so here to your heart's content.

And remember the dishes of your heart, and also the ones you just made up from what was on hand. (Or, even better, the leftovers from what you made up last night.)