amuse this.

[gfrancie]

tonight for dinner I am making a basic green salad (romaine lettuce and basil) with a simple vinaigrette. (lots of herbs, good olive oil, and some Spanish balsamic vinegar) To go with it I am putting together herbed goat cheese baked on croutons.

For main meal I have made a quiche that has roasted bell pepper, mushrooms, sausage and lots of cheese. (following the common theme of trying to have a heart attack) For cheeses I am using fresh Mozzarella, Cheddar and a little Parmesan on top to create a lovely crust.

For dessert we will probably have the left over sponge cake with the lemon curd filling.

Today for lunch I decided it was time to return to the omelette and work on perfecting my tossing skills. Sometimes I have it down and I can flip it and it will turn out perfect. Other times it looks disastrous but still tastes fine. I melted a bit of butter, added one whisked egg, carefully shimmied the pan on the burner and with my left hand used the spatula to keep the egg mixture moving. When the egg looked creamy I added a bit of mozzarella (I went to the cheese stall this morning and restrained myself and only bought two cheeses. Be impressed) and began rolling the omelette toward the edge of the pan. I quickly flipped it and ta-da it worked.
Along with the omelette I had some sliced cucumber, some fruit and some bread and butter. It was satisfying.

I am slowly working my way through reading the first volume of the Julia Child book, "Mastering the Art of French Cooking." I think it is time to perfect those minor tasks that I do everyday and get them right. No point in doing shortcuts.

Comments

The Lure Of Dairy Products

[epiphany.livejournal.com]

I've chosen your journal to confess that I am having a tawdry and lusty affair with provolone lately. The sharp cheddar is jealous, but I just won't give that cheese the time of day right now.

~ E.

Re: The Lure Of Dairy Products

[gfrancie.livejournal.com]

It is one sexy cheese. It is a reliable kind of sexiness. It gives you what you want and doesn't ask for anything in return.

The sharp cheddar is a jealous type that will get over it. Just pay it heed now and then and it won't hurt you.

The Jealousy Of Cheddar

[epiphany.livejournal.com]

This particular provolone is a little smokey and mysterious, hypnotic in her allure.

I'll get my comeuppance when the provolone is gone though, because as the cheddar knows... I always come crawling back in the end.

~ E.

Re: The Jealousy Of Cheddar

[gfrancie.livejournal.com]

Exactly. But the cheddar knows that it is nothing without you. Who else will recognize its effect.

Think of the provolone as vacation sex.
An encounter with a foreign man who gives you something a little different.

[runerspad.livejournal.com]

I practiced long and hard to be able to toss stuff in a pan so I wouldn't have to use a wooden spoon-type implement. I enjoy being able to saute stuff and impress my friends by throwing some of it across the kitchen.

I'm not so good at flipping omelettes, mostly because I don't like them.

[gfrancie.livejournal.com]

Wha? but omelettes are soooo good.

Julia Child grew up in Pasadena you know

[sarahparah.livejournal.com]

Did you read the blog of the chick who went through "Mastering the Art" and made every recipe? I can't remember the name but it was good reading.

Re: Julia Child grew up in Pasadena you know

[gfrancie.livejournal.com]

I heard about her through a number of people.
It seems like insanity.

Re: Julia Child grew up in Pasadena you know

[kristenlou.livejournal.com]

The Julie/Julia project:

http://blogs.salon.com/0001399/2002/08/25.html