The Omlette

So, I stayed at M.s on Friday night. In the morning (after a great wine-tasting evening the night before), her husband, J. made me an Omlette. Now, truth be told, I'm not a big omlette person - the brown cooked eggs taste freaks me out. He offered though, and I thought considering the long day ahead of me I should take the sustinance.

This was the. best. omlette. ever. Not just taste, but soooo fluffy - and NO crusty brownness! No icky burnt egg taste!! And amazing, amazing flavours. I tried to replicate it today and was successful in terms of the flavours, but not so much in terms of the fluffiness. So, here's how I did it:

Mix up 2 eggs, 4 egg whites (yes, it's a big omlette), salt, pepper, one clove of crushed garlic, about a 1/2 cup of chopped fresh cilantro and about a 1/2 cup of chopped fresh basil (Yes, they must be fresh).

Put that into an omlette pan, cover and let it cook for a while on LOW heat.

While that's cooking, saute up 2 mushrooms and a handful of spinach.

When the eggs are mostly cooked, but a bit loose on top still, sprinkle on about a 1/4 cup of part skim mozzarella cheese, cover and let it cook a bit longer. Then, put the mushrooms and spinach onto one half of the omlette, let it cook a minute or so longer (still on low heat).

Then, slide the omlette out and fold over one side.

Then eat. Lovely Thai inspired yummy, filling, healthy (besides the two egg yolks) meal that will hold you over for pretty much the whole day. Or you could split it with someone and have it be a normal size breakfast :-). I think the key is the combination of fresh basil, fresh cilantro and a clove of garlic :-).

Things...

I like about being home:
- Living with my husband (eating, sleeping, cleaning, anything).
- Being able to go to my gym.
- Having my "morning time" to watch the news, check email and have breakfast.
- Planning meals and grocery shopping

I am stressed about:
- My test today
- My case studies I've yet to make much progress on
- Tuition due dates looming
- My thesis proposal meeting on Nov. 10. This is my number 1 stress.
- The truck needing a tune up and brake inspection and likely new brakes and tires.

I am looking forward to:
- Catching up on work and school.
- Dinner with my husband
- Cooking something fun on the weekend
- DECLUTTERING on the weekend!!!

Goals for this week.

1. Do not let this cold take hold. Fight it with all I have!
2. Get to the gym at least once or twice.
3. Try to make some headway in the school and work stuff I'm behind in before going to the mainland on Thursday.
4. Eat lots of veggies and fruit (to help with #1).

In the next couple of weeks there are lots of bigger projects to be completed:
- Finish the slides for my thesis proposal presentation (Nov. 10)
- Finish at least 1 of my 2 case studies
- Finish creation of my portions of the workshop I am co-teaching in November
- Complete a research proposal paper for the actual course I'm taking (due Nov. 8)

And that's just school and the rest of life-related stuff! Doesn't even include school!

However, I just realized I'm at 560 hours for my internship for school, which means only about 200 hours to go. After that, only a couple hundred more for my Board Certification (as I have a bunch of hours from before my "official" internship). I can't wait to be finished my official internship, as the documentation for it is very time-consuming (and surprisingly significantly more intensive than what is required for board certification...).

Waiting for December...

Goodbye Summer

I made this salad, and the next day the pouring rain started. I think this salad was my goodbye to summer :-).

I made it as I found some beautiful local heirloom tomatoes at a local market, and I had lots of basil growing still to use before the weather got too cold and killed it. Normally, in this type of tomato salad, you use mozarella. But I came across Halloumi cheese at the store, had a vague recollection of having tried it before and loved it, and thought it would be perfect in this salad. It was SO good. I cut up tomatoes and basil, grilled the Haloumi cheese, cut it up and put it into the salad and added a little balsamic vinegar, olive oil, garlic and salt and pepper. The Halloumi cheese looks like this before it's grilled: