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Quarantine Writing + Omelet for Two

Quarantine Writing + Omelet for Two

Writing is f*&@-ing hard. I have to remember that there’s meaning and progress in days like today, where I manage to submit a mindless, check-the-box piece and then do research for a story only to find the angle on the story needs to change, only to be told to bag it entirely due to page count. Then I get diverted by a book I’m reading and get a slow start on research for a different story and suddenly the day has escaped me.

What do I do? I pour myself into a little domesticity. I whip up a simple, elegant meal (primarily for my husband, because, let’s be honest, I managed to consume an entire bag of barbecued potato chips at the computer). I cook to nourish the one I love, yes, but I also cook to say, “at least I made THAT today.” And then, goddamnit, the writing itch returns, albeit in a form I find more manageable and cathartic — er, blogging — hence a post about what I made for dinner. SO META…

Seriously, though, I think this meal has something to offer all of us who are #quarantinecooking whether we like cooking or not. How’s this for a highly original metaphor:

A fresh green salad and a hearty omelet is the LBD (Little Black Dress) of #quarantinecooking… simple, classic, effortless… and THE highest praise… so Parisian.

Check out my metaphor game!

Let me just spit out the recipe already. Oh wait — one more quick note about words — what I love about #quarantinerecipe exchanges and basically all the recipe cards from my great- and grandmother(s) is the simplicity and directness of the directions. So unlike the specificity and persnickety-ness of the language in our online foodie culture these days… (Although I will say NY Times cooking has been offering some wonderfully simple recipes… I plan to make this one-bowl pound cake at some point in the coming week…)

Ah, I digress! Here you have it:

Omelet for Two

Omelet for Two


  • Butter
  • Bacon
  • One medium gold potato, diced
  • Half medium onion, diced
  • Bunch of fresh chives
  • 2 T. Milk
  • 1/2 teaspoon salt
  • Sprinkle of pepper
  • 4 T. shredded cheese (I used Parmesan)
  • Five eggs


  • Preheat oven to 350 degrees Fahrenheit
  • Cook 1/4 lb of bacon, let cool, chop
  • Heat a cast iron skillet and melt 1-2 Tablespoons of butter
  • Toss diced potato and onion into butter and cook for 10 minutes over medium/medium-low heat, stirring occasionally
  • Whisk together eggs, milk, salt, pepper, chives, & cheese
  • Add cooked bacon to skillet and pour egg mixture over everything
  • Place skillet in hot oven and bake for 15-20 minutes (15 for me)

Serve with fresh green salad. Here’s mine:

Fresh Green Salad




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