better omelette

I was planning to watch YouTube videos and then make another omelette, but I was talking with my friend living in China so I wound up watching the videos AFTER making the omelette.

Epicurious had a terrific video with an amateur, a mid-level, and a professional chef making omelettes and then did an analysis of what the different folks did. The amateur added a little water. The mid-level added a little milk. The professional added a little cream.

Different cheese has different melting points, so cheddar is lovely but it melts at a higher temp than the egg cooks at. The professional chef used goat cheese. 

Different cheese has different moisture contents so some cheeses will cause "weeping." 

The professional rolled up her omelette at the end while the other two folded it in half. 

Even though I learned all this afterwards, today's omelette was delicious. I sauteed the bell peppers much longer. My friend told me to saute the onions until they were translucent. I also used a lot more cheese, and put it all over the top side of the eggs, not just half. 

hoho!

I got to meet with a friend and take a 2.5 hour walk with her and discuss everything, including Iceland. The picture is of the waterfall there. 

Then I got to close out the day with some photographs of my favorite little model. Her grandmother makes her dress up when they go out, just in case they see me. Tonight she had a beautiful little silk (i.e. just for looks, not for warmth) scarf that matched her winter coat. 

Well, I guess I really closed out the day with .... mushroom goat cheese quesadilla. 

Best wishes to all our weeks!