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
Ingredients
- 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
Instructions
- 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:
