Is it Spring? Winter? Make Up Your %#(&^$ Mind

(I apologize in advance; I'm a little cranky right now and it might not be the best time to sit in front of a keyboard...)


How's a girl supposed to plan the week's menu, when one day it's almost seventy degrees, and two days later, it barely cracks 30?

Light & refreshing salads, or warm & hearty soups? I don't know; the weather patterns, temperatures, Global Warming...whatever, have so screwed things up I can't cook seasonally, I suppose.

On one of the days when we did need to wear a coat (which, if I remember correctly, fell immediately after a day requiring little more than short sleeves), I made this omelet for Matt.

Shallots and pancetta and sun-dried tomatoes, cooked in olive oil till 'done', then added to the egg, folded and finished with a lovely Gruyere-heavy sauce (actually, leftover fondue!).

It was warm, it was filling, it was hearty. And if I have my days right, completely unsuitable for the next day, which reached temperatures in the mid-sixties...




We're going a bit crazy this month: Blog Party#31 is a Fried Food Frenzy!

You have till the end of February to get your fried finger food entries to me; hope to see you there.




Tagged with: Food and Drink + Eggs + Dinner + Family + Pancetta + Tomatoes + Cheese + Fondue + Gruyere + Omelet