Off to lafayette today late afternoon, packing and getting ready today. We are going to spend a night in a hotel and enjoy the hotel’s indoor pool as a family before I check into the hospital in the morning.
Decided to make something special this morning for my wife and I. I did still need to fit within the confines of my “pre-operation diet” So i present to you,
The Omelet
Here is a quick trip through the recipe, This is a true Omelet made in the French Country style. It simply does not get any better than this for me.
1) Mise en place. Prepare your ingredients. For this mornings omelet i choose 3 colors of peppers, some green onion, white american cheese, and for meats pork sausage to crumble and place in omelet, with thick cut bacon on the side.
2) Saute your vegetables
3) 4 eggs add splash of 1/2 & 1/2 and season to your liking (for me that means greek seasoning and a dash of cajun seasoning) Whip em up.
5) Into your omelet pan over the sauted veg. begin to develop your “curd” by gently using a fork to pull the half cooked egg to the middle of pan. Once curd is mostly set add in sausage and 1/2 of cheese
after it’s no longer to runny fold and add your last slice of cheese to the top. add small splash of water and cover with your serving plate to steam.
Plate, and serve.
This post represents a farewell to well made food for a while. My diet will be restricted to protein shakes and pureed foods for a quite some time post surgery.
But a year or so in the future, I will be once again able to enjoy very well made foods (just in much smaller portions) and i am A-OK with that.
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Hope all was well today. By the way, I do not know what you do for a living, but you have a talent for descriptive writing. Write some books , why don’t you. Danny P
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Lol thank you Danny. Feel like I got run over by a Mack truck right now. But happy it’s done, all went well.
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