In praise of the nearly perfect omelette. Never mind what it looks like.

Probably before I launch my exciting new career as a food blogger and culinary wizard, it would be a good idea for me to actually cook regular meals. Like more than maybe 3 a month. But check it out: I've actually prepared more from-scratch meals these past few weeks than I have in months! It's a start, right?

Of course I have no need to become a food blogger. Kendra and a few other foodie types have got that territory pretty much in the bag so I can flit from topic to topic, same as always. I do have to admit, though, that sometimes when I read online recipes and see the gorgeous photos of the perfect meals those folks are preparing, I think to myself, "I could do that!" And I could, too. Now that I've actually started making some impressive strides on The Long Promised Website that's going to let me separate web design and other business and technology-related pieces from this site, where more and more it's just here for my own personal entertainment, (Okay, who am I fooling? It's always been that. Fair enough,) I keep thinking of topics I could work into my blog that I usually forget to write about.

Like cooking, for example! Tonight's meal is more exciting than most because it's the first REAL meal I've prepared for myself since I took up intermittent, temporary residence in my grandparents' empty house. But today? I wanted an omelette. And? I know how to make a mean one, had the ingredients to indulge myself, and was in the mood. That right there is the recipe for culinary success, babies.

As mentioned in the post about those blackberry bushes, before I left Greensboro, I stopped by the farmers' market so I'd wake up with a few supplies with no effort on my part, after driving the excruciating, er, three hours and some change. Snort. Tomatoes, cucumbers, blueberries and some of The Stinkiest Cheese The Creator Ever Saw Fit To Allow Humankind To Produce On This Earth. I bought it from Goat Lady Dairy, it's called Old Liberty cheese and it's pretty much delicious. Also along for the ride was a gorgeous basil plant I'd just picked up at The Fresh Market when I stopped in there to make sure I didn't end up stuck in this house without my most important indulgence of them all: really good coffee. (At which time I purchased enough of the stuff to keep me caffeinated for a good year, but at least I have choices concerning which blends I start my mornings with, for the length of my stay.) It's not that I probably couldn't find excellent coffee in WV - I'm sure they must have it somewhere. But I'm here to work, not drive around neighboring towns looking for something I could have purchased before my arrival. So that's what I did.

Heh. It just occurred to me that I haven't actually gotten to the omelette part. Hm. So yea, I made me an omelette for dinner. Oh! The most important part! My next door neighbors here have a farm and all I had to do was walk across the yard, knock on the door, produce a dollar from my back pocket and I had farm fresh eggs for dinner. Did you catch that? ONE DOLLAR! I told sis over the phone, and she said, "Did you tell them that if they were selling eggs at the farmers' market at home, they could charge $5 a dozen?" Well, no, because I did not know that either - I never was very good at remembering prices. But what I do know is that these eggs were some of the best tasting eggs AND the least expensive I've ever bought. I should also mention that along with the egg purchase, I borrowed a stick of butter as I have yet to bother myself with getting out and stocking the pantry with anything I didn't pick up on my way here, or leave last time (which is to say staple things like canned meat-products and soups and beans which do not hold any culinary appeal whatsoever this evening.) Voila! You can cook eggs with butter. Delicious, artery-clogging butter - yum. So I had a plan and have produced the photos to prove it.

When I decided to shoot photos of my dinner-preparation activities, I started thinking of the various ways to make the shots look more sophisticated and, you know, professional - on par with some of the gorgeousness that is Foodie Photography on the net. Then it hit me: I am cooking in my grandmother's kitchen. The one inside the house that's stood empty for years. This kitchen has counters covered in materials never found in nature and there are burn marks on the surfaces. I have in my current possession a single iron skillet and, halfway through the cooking of said omelette, also discovered that I have exactly ZERO spatulas with me. Not a single one, thank you very much. Which is why you are NOT permitted to get all snotty with me about how your omelettes are prettier than my own. I TURNED IT WITH A BIG PLASTIC SPOON, for crying out loud. My omelette is a masterpiece!

The only thing I thought I had in my possession but did not was a container of sea salt, which I'll probably find under the seat of my car one day soon, as it likely fell out of the bag I'd put it in. Lucky me I'm a pack rat - the cabinets produced a little packet of fast food restaurant salt and I was thrilled to find it, too. I should have salted the eggs AFTER I took the photo, though. Never mind that. Live and learn.

Okay, I'm going to now do that other thing all the food bloggers seem to do. I'm inserting the rest of the photos here, all big and pretty, (even the out of focus one) rather than make you click thumbnails for larger versions like I usually do. Don't go getting used to it. I'm just sayin... Although it looks like I've almost used up everything I shot. Two will be fun, though, right?

Anyway, so that's that. I made an omelette. I guess I could have written that and been done with it, but where's the fun in that? I have spent approximately 12 minutes in the company of other human beings in the past 48 hours. Which I should point out is in many ways perfectly thrilling. Still, I think this is filling my social void. Or maybe it's just an excuse to skip brevity and ramble on for a while. Either way, there you have it. Now maybe I'll get back to work. Cheers, y'all!