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Not necessarily in that order.
Current Projects
- at natalie's request, transform natalie & david into sully & mike from monsters inc for halloween!
- sew a reversible apron for myself
Blogs I Stalk
- Family: What It Means to Us
- it's smashtastic!
- Jeremy, Elisa and Addison
- Laugh Anyway
- Lloyd & Veronica
- Mattson Family
- P's in a pod
- Peace & Insanity
- Rob & Heather
- Robinson House
- Sheltons: Our Family News
- Simply Recipes
- Snide Remarks
- Stephanie & Tim
- The Handmade Dress
- The Olson Family
- Waits4TheBus
- Wee Wonderfuls
What I'm Reading
About Me
Favorite Food
- fall spices - i'm loving the nutmeg, cinnamon, what have you. bring on the holidays!
Favorite Recipe
Puffy Omelet
And I do mean puffy. From Better Homes & Gardens cookbook. I've always been totally intimidated by omelets, and this one was easy and amazing! Baking the omelet after cooking it on the stove a few minutes makes it a snap—and provides a chance to get the rest of dinner pulled together. Dave & I loved it; the kids loved it. Two enthusiastic thumbs up!
4 egg whites
2 Tbsp water
4 egg yolks, beaten (forgot to beat mine ahead of time and it still worked beautifully—another reason to love this recipe!)
¼ tsp salt (I'd use less next time. I was tasting the salt. Not a bad taste, but not necessary, right?)
1/8 tsp white pepper
1 Tbsp butter
1. Preheat the oven to 325.
2. Beat the egg whites with a mixer on med or high until stiff. Add water and beat until stiff peaks form. Fold in the yolks, salt & pepper.
3. Melt the butter in an oven-proof skillet until a drop of water sizzles in it. Pour (or scoop) eggs into skillet, making the edges higher than the center, kind of like a very shallow bowl. Cook on low heat 6 min, then put the skillet into the oven for 10-12 minutes. Knife inserted in center should come out clean when done.
4. To serve, slice omelet down the middle a little off-center so that one side is a bit bigger than the other. Then add your favorite fillings (I just added some grated cheese), cut around the edge of the omelet to loosen the edges, fold it in half, and enjoy!
And I do mean puffy. From Better Homes & Gardens cookbook. I've always been totally intimidated by omelets, and this one was easy and amazing! Baking the omelet after cooking it on the stove a few minutes makes it a snap—and provides a chance to get the rest of dinner pulled together. Dave & I loved it; the kids loved it. Two enthusiastic thumbs up!
4 egg whites
2 Tbsp water
4 egg yolks, beaten (forgot to beat mine ahead of time and it still worked beautifully—another reason to love this recipe!)
¼ tsp salt (I'd use less next time. I was tasting the salt. Not a bad taste, but not necessary, right?)
1/8 tsp white pepper
1 Tbsp butter
1. Preheat the oven to 325.
2. Beat the egg whites with a mixer on med or high until stiff. Add water and beat until stiff peaks form. Fold in the yolks, salt & pepper.
3. Melt the butter in an oven-proof skillet until a drop of water sizzles in it. Pour (or scoop) eggs into skillet, making the edges higher than the center, kind of like a very shallow bowl. Cook on low heat 6 min, then put the skillet into the oven for 10-12 minutes. Knife inserted in center should come out clean when done.
4. To serve, slice omelet down the middle a little off-center so that one side is a bit bigger than the other. Then add your favorite fillings (I just added some grated cheese), cut around the edge of the omelet to loosen the edges, fold it in half, and enjoy!
1 comment:
Awwww.....happy birthday, Natalie!!
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