For breakfast this morning I made an omelette with feta, dill and cherry tomatoes. Martha's omelette instructions are two pages long and call for clarified butter. Clarifying butter is easier than it sounds and now I have a mason jar full of it in my freezer.
Making the omelette was harder than I had anticipated, especially the folding part. It was supposed to look like a "half moon" -- but I had to compromise and do a tri-fold thing since my half-moon attempt didn't work out. Oh well -- it tasted buttery and clarified and delicious anyways. And all local as well.
Tuesday, September 25, 2007
day two: breakfast: omelette 101
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1 comment:
You'll have to explain the process of clarifying butter to me, as I've never heard of such a thing.
Day 2 seems like it's going to be a successful one!
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