My toe, my poor little toe!  I am not the whiny type that complains about pain, but this joker hurts.  I will spare you the details, but Kayla and Amber were lucky enough to see it uncovered and it was enough to force them into their car and out of the parking lot?  Kind of Frankensteinish.  The bad part is that I don't even know how it happened.  Well, I know how it happened, but I don't know how so much damage was caused in one freak accident.  It started as a great night breaking in the new Rock Band game for the Wii.  Evan and Heather came over for some omelets and banana pancakes and then it was on!  We all laughed and played with no cares in the world.  My daughter Adyson had an issue with not touching my, I mean the kids, new toy all night long.  Towards the end of the night I caught her attempting to dismantle the drums so I took action.  I jumped up and scooped her in my arms to take her into her room for her "punishment".  (can't say spanking these days b/c someone will report you.  Whatever you call it, she was about to get a whoopin'.)  The next step was the fatal one that brought an awkwardly abrupt ending to our night of fun.  I planted my right foot directly on a blanket and slid across the floor into the hallway.  Keep in mind that Adyson was still squirming in my arms the entire time.  On my way down I landed on Micah's keyboard that for some strange reason was sitting in the middle of the hall.  I was able to save Adyson from the impact, but my left leg and pinky toe absorbed the all the impact.  I got up, trying to pretend it didn't hurt, and put Ady in her bed.  Then I hurried to the kitchen apply direct pressure and stop the bleeding.  I don't know what I cut my toe on, but somehow I have multiple lacerations and brusing that have caused me pain like I cannot describe!  Who knew your little bitty toe could be so important to standing up and walking?  No spiritual implications or deep theology for this story yet.  Just a weak attempt for sympathy.

Dans une authentique omelette de la Mère Poulard, on commence la cuisson du jaune, puis on le recouvre du blanc en neige, et avant que le jaune n'ait eu entièrement le temps de cuire, on plie l'omelette pour que le blanc se retrouve en sandwich entre deux couches de jaune partiellement cuit. On fait ensuite dorer le tout dans la poêle pour avoir une belle couleur et on sert. Dans le cas de l'omelette de ce matin, je pense que la poêle était un peu trop grande pour les trois oeufs utilisés. Résultat: les jaunes étant étalés sur une surface trop grande, ils ont complètement cuit, au lieu de laisser une petite couche de jaune liquide se mêlant aux blancs.

Ce détail de cuisson mis à part, il me semble que c'est une recette pas mal facile. La prochaine tentative devrait être parfaite, ou presque. Sur ce, allons installer le toit au-dessus du patio, mes parents chialent qu'ils ont besoin d'aide dehors...

Il va être temps de déjeuner, maintenant. De retour de voyage, mes parents se sont lancé le défi de faire une omelette de la Mère Poulard fidèle à l'originale, i.e. comparable à celle que l'on sert au restaurant La Mère Poulard du Mont Saint-Michel. Il va falloir procéder ainsi:

1-séparer les blancs et les jaunes
2-monter les blancs en neige à pics fermes
3-commencer la cuisson des jaunes sur un fond de beurre non roussi mais monter aussitôt la température pour une cuisson à feu très vif
4-ajouter un peu de crème aux jaunes en les brassant continuellement
5-au premier signe d'avancement de la cuisson des jaunes, ajouter les blancs
6-cuire jusqu'à ce que le tout soit prêt à se solidifier
7-puis laisser prendre l'omelette en quelques secondes avant de la plier et la servir.

J'ai comme l'impression que ce sera de la plus haute voltige que les bonnes petites omelettes baveuses au lait de Mamie Bernier... It's kitchen time !

Stuck at home with nothing in your fridge? You’re sure to have eggs, a bit of milk, and some random cheeses and vegetables lying around.

What do you do?! Make a frittata! A frittata is the Italian equivalent to an omelette or even kind of like a quiche (without the crust). Made with a bunch of eggs and milk and filled with your choice of vegetables, cheeses, and meats, you mix the eggs together, add in the cheese, pour into into a skillet on the stove top and cook for just a few minutes. Rather than continuing to cook it on the stove top like the omelette, you then let it bake in the oven for about 15 minutes until it’s nice and puffy.

YUM! You should try it out,…it’s and instant breakfast, lunch, or dinner with barely any work!

I found a great recipe at Simply Recipes for a Spinach Goat Cheese Frittata. I altered it to my own liking,..really to what I had readily available in my fridge so I wouldn't have to go out to the store!

Instead of using parmesan cheese and sun dried tomatoes, like they called for, I exchanged it for romano cheese and roasted red peppers.

And, it was delicious! On top of eating it for dinner, we also had it for breakfast the next morning! So versatile! What more could you ask for?!

Try it out... you'll be happy you did!

Spinach Frittata Recipe

adapted from Simply Recipes

Ingredients

1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced (or more like 5 cloves if you're like me!)
9 large eggs (I only used about 6)
2 Tbsp milk
1/3 cup grated Parmesan cheese (or Romano,...)
Sun-dried tomatoes, about 2 Tbsp chopped (or Roasted Red Peppers, diced and as many as you like)
Salt and freshly ground pepper to taste
3 oz goat cheese

Method
-Preheat oven to 400°F.

-Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.

-In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

-Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.

-Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

-Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve. Serves four.

Dommage cependant que ce dimanche soit une journée grise et fraîche. Ce genre de météo devrait plutôt arriver sur semaine ! Si on doit avoir des journées exécrablement chaudes comme chaque été, je préfèrerais qu'elles tombent les fins de semaine quand je suis réfugié dans le cocon climatisé du foyer familial, et non la semaine alors que je dois me taper les transports en commun bondés pour aller et venir entre l'hôpital et la maison...

Trêve de digressions météorologiques. En digérant mes crêpes, je me suis mis à me demander "qu'est-ce que je vais faire cette semaine ?" J'ai donc extirpé mon horaire de stage des tréfonds jamais nettoyés de mon sac à dos bleu estampé du logo de Gestion MD et j'ai fait plusieurs constatations, certaines désolantes, d'autres jouissives:

1-Cette semaine, je suis en chirurgie thoracique. Désolant, puisque je risque de travailler avec une patronne célèbrement pointilleuse qui ne fait que critiquer tout le monde (même les autres patrons).

2-J'ai deux gardes en soirée cette semaine, espacées d'à peine 48 heures ! Terrible.

3-D'un autre côté, ma semaine n'a que 4 jours puisque je suis en congé mardi pour la Saint-Jean.

4-Mieux encore, ma fin de semaine prochaine durera 3 jours puisque j'ai un inexplicable congé lundi le 30 juin !

5-Et enfin, je constate avec la plus béate stupéfaction qu'il ne me reste aucune garde de fin de semaine dans tout le stage de chirurgie: je n'en avais qu'une seule sur toute la liste de garde et je ne m'en étais même pas rendu compte !

Ingredients:

Frozen artichoke hears

Cherry tomatoes

 Vegetable broth

Egg whites

Crumbled goat cheese

Basil

Salt/pepper/herbs to taste

How you do it:

Put some frozen artichokes and cherry tomatoes in a pan.  Cook at a medium heat with the vegetable broth, until the artichokes are mostly unfrozen and the broth has evaporated.  Add egg whites and basil, and seasoning.  Cook it all up, and at the last minute put the goat cheese on top. Lower the heat and put the lid on for a while until the cheese gets melty.  Serve in a bowl with bread. Top with salsa or whatever you like on omelettes.

Ingredients:

1 egg, beaten

1/4-1/2 cup fat free cottage cheese, whipped in blender (depends on how stuffed you like your omelette)

1/4 cup corn kernels (optional)

1/4 cup black beans (optional)

nonstick spray

salsa

Directions: Preheat a 4-6" skillet (I use either my tiny cast iron or my All Clad 6") and spray with nonstick spray. Pour the beaten egg onto the hot pan, making sure it reaches the edges. Using a spatula, lift the edges as the egg cooks. Heat up the corn and beans, if using, in another skillet or saucepan (on medium heat). Or you can microwave them for a minute. As soon as it is cooked on one side, use the spatula to lift the egg and flip. Turn off the heat, but continue cooking the other side of the egg. Spread with the cottage cheese and turn the ends in (or fold in half). Let sit for 1 minute. Transfer to a plate and top with salsa and the corn and beans, if using.

1. Being wide awake from twenty past five this morning despite also being totally knackered.
2. Oscar wiping pooh down my dress. I think it was a gesture of friendship.  Luckily I noticed it before we went out anywhere.
3. Tipping a bottle of Thai fish sauce all over the inside of the fridge.  Despite extensive scrubbing it smells like Grimsby on a very hot day and now whenever I open the fridge door it makes me want to retch.
4. Stupidly allowing the children to do sand and water experiments in the garden because they were having a lovely time and I managed to read a chapter of my book in peace.  Then realising that they were smothered and I had to get them inside and showered before tea.  I should have been mean and hosed them down on the lawn.
5. Tilly telling me how much she liked the bacon and cheese omelette she asked me to make for her tea.  Me stupidly believing her and then being irrationally upset when she pleaded with me to be able to leave most of it on the plate, and then finally ate it under protest, smothered in acres of tomato sauce.  She looked like Bambi watching its parents being mowed down by the hunters.
6. Oscar eating some dry shreddies and mixing them with garden sand.  We'll pay for that later.
7. Oscar only napping for twenty minutes in the car and then spending an hour in bed chanting 'Out! Out!' and running his bottle along the cot bars in the manner of an agitated prisoner facing life in jail.
8. Me having itchy ears all day and managing to convince myself that I have ear mites despite the fact we have no animals from which to catch ear mites.  It's probably a liberal application of sand.
9. Me having a stomach so bloated that I look four months pregnant, and yet I still can't stop eating things, any things.  All things.
10. Me having left the bag of Thorntons' Continental Truffles that Tilly bought me to say thank you for her birthday (she can be rather lovely) by the study window.  Me having thought; 'I'll have an emergency chocolate to cheer myself up' only to find that I had some emergency chocolate soup.  I have stuck the bag in the wretched smelling fridge.  They will undoubtedly be delicious by tomorrow.  I may have invented a new chocolate/fish combo product.  Yummy.
11. Me having reneged on my promise to help Tallulah count her stash of money properly (rather than; 'eleventy twelveteen, that makes ninety quid') for the third night in a row. I am a bad parent.
12. Having to explain the rudiments of how babies get into a woman's tummy (again) to a five year old.  She clearly thought I was making it up.  I wish I had.  I maintained eye contact and spoke in a soothing voice. It's the best that can be said of the situation.
13. Having to discuss what makes us mammals, how come mammals are also whales, and what whale blubber tastes like (cold snot apparently, according to Jason who had an even worse day when he had to eat some once in Tokyo, bless him) with a nine year old who is being a 'scientist'.
14. Having to discuss the technical needs of the decking man who is coming tomorrow with Jason. He has now drilled me on air bricks, drain covers, damp proofing and the levels of the step down from the French window.  I had not thought of any of these things.  I was ashamed.  I have now forgotten most of what we agreed on.  I should have made notes.  If the decking man actually turns up tomorrow, I will no doubt behave like a simpering fool.  I am hoping to be able to go out very soon after he arrives and not come back until home time, thus avoiding looking like a complete girl and making seventy billion cups of tea.
15. Knowing exactly what Saj asked me about when she rang me about the recipe for rock cakes.  Note that she didn't ring me about my extensive knowledge of the world of designer shoes, or hanging out with groovy pop stars.  No.  She looked at a recipe for rock cakes and thought of me.  It happens to us all.  But mostly just to me.

Welcome to the blog, where I post written recipes to supplement the YouTube cooking videos. The videos are also linked on each recipe page here for your convenience.

Feel free to comment below or email me: wiredgourmet [at] yahoo [dot] com

Cheers!

To pique your curiosity, here's three of the photos:

I always thought that the chicken comes from the yolk. It's interesting to note that it's not so.

Technorati Tags: birth of a chicken, chicken and egg, egg yolk, egg white, haha.nu, egg to chick, incubator, incubation, egg shell, omelette

“As everybody knows, there is only one infallible recipe for the perfect omelette: your own.”
Elizabeth David (1913-1992)

I didn't break any eggs, mind you. I just happen to stumble on these two cute quotes about omelette. Omelettes are not difficult to make. It's like mix and match. Just cook the eggs, mix what you want to eat, throw into the eggs and wrap them up and voilà! :D Omelettes have loads of variation, just check out wiki! Modifications have been made to this yummy dish across place and time. They are a little like scrambled eggs, fluffy and soft, just with more ingredients. You can simply just add cheese to it unless you want to feed a hungry person (like me), then use more ingredients, ranging from chicken to ham to bacon to mushrooms to tomatoes to fresh herbs to onions to pasta... The list is endless. Omelettes can be served any time of the day - as and when you feel like it! :)

For my own omelette filling, I used ham, mushrooms and half a tomato. I diced the ham (if I've bacon I would definitely use bacon :D), sliced the mushrooms and diced the tomatoes. I've also used mozzarella cheese (cheddar cheese would have been fine as well).

I heat a little oil in a non-stick pan and stir in ham dices to fry till a little crisp, then add in the mushrooms and tomatoes. (If using bacon, do not add oil. Fry the bacon to extract the oil then stir in the rest of the ingredients.) While they happily sizzling away in the pan, whisk the eggs with a pinch of salt till fluffy and bubbly. When the omelette filling mixture has been cooked, transfer them to a plate. Wipe clean the non-stick pan with a kitchen paper, then melt a knob of butter in a non-stick pan (for easy folding) and in goes the eggs.

Let the eggs set for a while (make sure the bottom has not harden totally), using a wooden spoon, give the eggs a little mix (e.g. making an "S" shape through the eggs) so that the liquid eggs will flow out to be cooked. (there is no need to flip the eggs) When the mixture is 3/4 cooked, sprinkle cheese on top of eggs, wait for it to melt then add in the omelette filling. Fold the omelette in half and transfer to the serving plate. Serve immediately.

For those who need a little help, go to epicurious and look under RESOURCES for TECHNIQUE VIDEOS. Go to the category of eggs and view video number 5 on how to make an omelette. :)

Need I say more? Make your own perfect omelette now! bon appétit! :D

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sake, shochu and sushi

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As I explained to Rowena in my last posting, "Omu Raisu" or Japanese-style Omelette is a very popular dish, hot or cold among Japanese, young or old. When I said that the Missus was not too keen on having her own creation pictured on this blog was because it looks so much better hot just served on your plate.
The basic way is to fry leftover rice with bits and pieces and seasoning, and preferably tomato sauce. But this is entirely open to personal preferences. When served hot, the omelette is prepared very much French style, elongated, thick and with a soft core.
The trick is to place it on top of the rice, make a shallow cut along the middle and let the omelette open and spread/fall over the rice!

Times have changed. Cage-free? Organic? Brown? White? Omega-3s? Help! Here are some tips to help you figure out which eggs you should be eating:

• Brown or white? In actuality, color is simply an indication of the breed of hen. Find the freshest egg with the most flavor and let color be a secondary concern.
• Extra Omega-3s? Omega-3 eggs come from a hen whose diet has added flaxseed, which yields an egg containing an average of 225 mg of Omega-3 fatty acids and vitamin E. The countless health benefits for humans make these eggs a tempting purchase. My opinion? Eat a piece of fresh fish -- salmon or sardines or Atlantic mackerel, for example -- and get a pure dose of Omega-3's. Let eggs be eggs.
• Does your egg need exercise? Cage-free and free-range eggs are from hens raised without the confines of a cage, though they may or may not have spent much time outdoors. Organic eggs are from hens that are raised with the most holistic approach: their feed must meet organic standards, they must be raised humanely and sustainably, and they must be given access to the outdoors. Hey, happier hens do lay tastier eggs.
• Does local make a difference? Nothing is better than local eggs. They may have a feather or two stuck to them or a slightly imperfect shape and they may or may not be certified organic; however, they have one quality I prize: I know exactly where my food came from and how it came to be! In some cases I can even ask the farmer when the eggs were laid and what they were fed. At $2.20 for a dozen large eggs and all the information I could want about my food, I call it a bargain! I refrigerate the eggs the minute I return from the market.
• Is spending more really worth it? I think so. Some parts of your diet are hard to manage on a budget. Beef, for example, can make a costly difference if you're looking to go organic at home. Eggs are less significant. Try making one evening meal a week where your organic eggs take center stage. Make a huge open-faced vegetable omelet, for example, or try a quick chicken stir-fry and fold in a few eggs during the last two minutes of cooking.

Anything goes for me as long as stock's available on the shelf and no shortages  - scrambled eggs and french toasts are my family's delights!

(for YAHOO Food)

- Chef Mossavi -

This ground beef frittata is great with rice and/or a green salad.

Tip: Left-over frittata makes a great addition to fried rice!

Vietnamese Ground Beef Frittata

(Serves 4)

• 5 eggs
• ½ pound of lean ground beef
• ¼ cup chopped onions
• 3 chopped cloves of garlic
• Crushed black pepper
• 2-3 tsp of fish sauce, depending on taste
• 2 tbsp olive oil

1.  Heat oven at 400° F.

2.  Crack the eggs into a bowl and whisk to break eggs

3.  Add to eggs - chopped onions, garlic, crushed black pepper, and fish sauce.

4.  Heat 10 inch oven-proof skillet with oil put over medium-high heat.

5.  Whisk egg mixture until it is combined – not frothy, just before pouring into skillet.

6.  Pour egg mixture into hot skillet, adjust heat to medium to low heat.  Cook for about 5 minutes

7.  When the edges start to curl up and is lightly brown, transfer the skillet to the oven.  Cook for 10-15minutes, until the top is lightly brown and no longer wet. 

 

Vietnamese Ground Beef Frittata, originally uploaded by simpleviet.

"L'omelette au pastis, c''est comme qui dirait la bouillabaisse, ou l'aïolï, mais pour le dessert." (Fabulous Trobadors)

Ingrédients pour 4 personnes:

- 6 œufs bio
- une noix de beurre bio
- 3 cuillères à soupe de pastis bio (oui, oui, ça existe!!!)
- 1 cuillère à soupe de sucre bio et équitable
- piment de Cayenne bio en poudre

Battez dans un saladier les œufs que vous avez choisis avec soins. Ajoutez-y le pastis et le piment de Cayenne a votre convenance.
Dans une poêle, mélangez le beurre et le sucre afin de caraméliser le tout.
Enfin, versez-y votre mélange et faites cuire le temps nécessaire.

NB : En fonction de la taille de votre poêle et du nombre d'œufs, il se peut que vous ayez besoin de retourner votre omelette comme une tortilla espagnole. Dans ce cas, aidez-vous d'une assiette. Bon appétit...

On the weekends, however, I do let myself sleep in. B typically gets up before me and starts a pot of coffee, reads the news and maybe plays a computer game or two. By the time I get up and about, he's one hungry man.

For the past five years, his weekend breakfast of choice has been a two-Egg Beaters omelette. This suits me just fine because 1, it's easy to prepare and 2, it's healthy and 3, I can throw a lot of leftovers into an omelette. Whether it's a meat, poultry or veggie, an omelette is conducive to pretty much any diced edible--I've made variations with any one of these: sausage, turkey, chicken, green/red bell pepper, celery, tomatoes, spinach...the list goes on and on. The other good thing about omelettes is that they are great places to sneak in healthy things--on more than one occasion I've crumbled tofu in B's omelette, and he was none the wiser, hee hee.

For this omelette in particular, I chopped up onion, zucchini and some leftover chicken breast. I sauteed everything in a pan for a few minutes, just to soften everything up and heat it through.

People will disagree on how to make a perfect omelette. Some people like runny omelettes, others like omelettes folded into thirds (with the seam at the bottom of the plate), some like theirs almost crepe-like. When I make B's omelette, I get the eggs all puffy, and then I'll fold it in half. I find it's the easiest way not to break the egg.

The Egg Beaters goes into the pan first, where season it with salt and pepper, then cover it and let it puff up under low heat. After it fluffs up a bit, I throw in the sauteed diced chicken and veggies. I let all of this sit for a little longer before I usually sprinkle cheese (which I didn't this time around), and then fold one side over. I have to say, the perfect omelette pan will make it easy to flip--I've had my cheapo omelette pan for years and refuse to get a new one because it's the perfect size and because it's basically been perfectly conditioned over hundreds of Saturdays and Sundays.

I'll admit, it looks plain, especially without the oozing cheese that I usually put into it. But B will typically break out the salsa or Tabasco to flavor it up even more. Regardless, it's a hearty and healthy breakfast option...which satisfies the both of us!

Wood on willow, polite applause, chin-chin...you get the scene.  But there's something wrong with this picture, surely?  Firstly it's most likely raining and secondly, is not Pimm's impossibly bland when made properly?  And possibly improper when not?  For truly it's a merry devil of a drink, slipping down far too easily and bringing upright folk, even the odd marquee, down in its wake as stilettoes catch in turf and guy ropes do service as guard rails...

Try this recipe for the classic Pimm's® Cup cocktail...
Over ice, pour:

• 1 part Pimm's® No.1
• 2 to 3 parts clear, fizzy lemonade (eg Sprite®)
• Infuse with borage flowers, fresh mint and slices of lemon, orange and apple.

..and you too can turn your garden party into The Wasteland.

But there's more to borage than that; why not use the stems and leaves too?  With a delicate cucumber-like flavour they cook to a texture similar to that of chard leaves or beet greens, with which they are often prepared around the Mediterranean as a pasta stuffing or filling for pies and omelettes.  The flowers also make a delightful addition to salads and only the churlish could despise them as a garnish on any summery dish.

I'll follow with a couple of tasty recipes once I have some pix to go with

A mushroom and brie omelette.. with finely chopped spring onion, basil and thyme mixed in with the eggs.

Then I thought it would be fun to take a photo of it while it was cooking so I could show off.

Unfortunately, while the omelette was delicious, the photo turned out - well - ODD!

Back to photography school.

Fidèlement aux habitudes de la faculté, l'examen était un mélange de recyclage de *courgettes lyophilisées* antérieures et de toutes nouvelles questions pointues et ambigües n'évaluant guère la compréhension mais plutôt la rétention de notes de bas de page. Il n'était pas spécialement difficile, mais certainement pas pertinent non plus.

Après l'examen, que j'ai fini en 50 minutes sur les deux heures allouées, j'ai bien aisément cédé à l'insistance de Louise et je suis allé dîner à la Brûlerie Saint-Denis de Côte-des-Neiges avec deux collègues. Une omelette au fromage suisse, ça fait changement de la bouffe d'hôpital. Et maintenant, le soleil a beau être radieux et l'air pas trop chaud, il est quand même temps de bouder le plein air et d'aller faire une bonne sieste post-examen dans mon lit bien douillet. I wanna sleeeeeeep...

This is the first dish. Boil some sliced potatoes first in salt water (I cheated due to a lack of utensils, we use a hot water flask to pour water that is just boiled into the bowl, added salt and immerse the potatoes inside for 15 mins). Cut the onions (we have onions in everything we cook, because it is just abt the only affordable thing we can buy and use in excess), and heat up some butter in a pan. Add the onions and the potatoes in and stir fry. Add some pepper and soya sauce (yes we found some soya sauce and bought it at an exorbitant price). Lastly add the sausages and the tomato sauce. And I have to stop quickly because the tomato sauce got burnt pretty quickly despite my best efforts. And ta-da, there you have it. Why do I go into the cooking steps in detail? because I think I have just defeated the best chef in Israel who cooked the best falafel!!! yeah, its poisonless enough to eat, even though the potato is not very cooked, it gives a very crunchy feel to the dish.

Next of our grand dinner is the omelette. Again, we add onions into the eggs, add some pepper and soya sauce and try to make an omelette. My mum makes it look so easy. We have difficulty trying to flip the omelette since the frying pan isn't very big. It almost ended up as a disaster. But alas, in the end there is one nice perfect omelette (Cheated again, the omelette broke into 2, we just fixed it back for photo purposes). And 2 guys who are more than 50 yrs old added together decide to have some fun and make the omelette a very happy one to be eaten with some ketchup face features.

Cook some rice, cut some water melons and cucumbers (gifts from the dead sea for the first person who knows how you can make cucumbers non-bitter, taught to me by Sandeep) and we have our grandeur dinner. And we love drinking the cola a lot, the soft drinks (at least the israeli brands) are the only things that are cheaper than what we have in singapore. We call ourselves soft-drunkards.

And something I saw that says abt my life taking the PhD. I am somewhere between finding a job and going to the conference. Sandeep? thinking about the pizza perhaps.

This morning I discovered I'd bought my mom five yellow roses in a neat little vase for Mother's Day, and then I made her the best omelette I think I've ever had the good fortune of creating. It's no pork wellington, but was still very tasty.

Yesterday was Reyn's non-stag party (non- because he's already married). We went paintballing which involved a lot of waiting around and then a good amount of shooting people. I didn't get hit in the face, which I'd been dreading. Once in the top of the head. Then there was drinking and reliving past times.

And that was my weekend.