On Friday, I discovered just how short I was in my freezer. Everything I thought I would like to make for Saturday had some ingredient missing, in some cases, the main ingredient. I ended up finding a different pork loin recipe which I will share on Tuesday. I really need to go to Costco, but not possible just at the moment.
Today I am going for my Doppler test which I understand is similar to an ultrasound. Maybe this will lead to the discovery of what is wrong with my legs.
The Hawaiian Islands seem to have not fared as badly as could have happened; the hurricane, Lane (funny name), decreased to a Tropical Storm - not sure exactly of the progression but that certainly helped the islands. One description I read was of "biblical" rains. There have not been any reports of deaths although lots of rescues. Trouble with islands, there isn't really anywhere you can run to. When we lived on the coast of North Carolina we could always run inland although one time the storm seemed to follow us. The morning after all the power was out and we had trouble finding a gas bar that was open. Luckily we eventually did and were able to go back home.
We both enjoy omelettes and this recipe appealed to me. I guessed it served 3 but am not sure as the recipe didn't specify. Normally when I make an omelette I use 2 eggs per person. Looking at the picture, maybe 2 servings.
Benedict Omelette
7 eggs
3/4 cup buttermilk
2 tsp cornstarch
1 Tbs dried parsley
Salt & Pepper
1 Tbs butter
1/2 lb asparagus washed, trimmed and cut into 1 inch pieces
3 pieces of bacon sliced in small bite size pieces.
3 slices good quality ham sliced in small bite size pieces
2/3 cup provel or provolone cheese
2 Tbs cool water
1. Whisk 1 egg, buttermilk, cornstarch, parsley in small saucepan over low heat until thickened. Remove from heat and add butter and salt & pepper to taste. Cover and keep warm.
2. Meanwhile add bacon to skillet. After 1-2 minutes add the ham & asparagus. Cook until the bacon is done and the asparagus is crisp tender. Remove from pan, cover and keep warm.
3. Whisk 6 eggs with two tablespoons of water. Coat 10 inch skillet with olive oil. Add 1/2 the egg mixture and cook over medium low heat until eggs are set. Sprinkle with 1/2 the provel cheese, 1/2 the asparagus/bacon mixture and fold omelette.
4. Remove from pan and drizzle with buttermilk sauce.
Servings: 3
Source: Small Town Woman
Have a great day
Today I am going for my Doppler test which I understand is similar to an ultrasound. Maybe this will lead to the discovery of what is wrong with my legs.
The Hawaiian Islands seem to have not fared as badly as could have happened; the hurricane, Lane (funny name), decreased to a Tropical Storm - not sure exactly of the progression but that certainly helped the islands. One description I read was of "biblical" rains. There have not been any reports of deaths although lots of rescues. Trouble with islands, there isn't really anywhere you can run to. When we lived on the coast of North Carolina we could always run inland although one time the storm seemed to follow us. The morning after all the power was out and we had trouble finding a gas bar that was open. Luckily we eventually did and were able to go back home.
We both enjoy omelettes and this recipe appealed to me. I guessed it served 3 but am not sure as the recipe didn't specify. Normally when I make an omelette I use 2 eggs per person. Looking at the picture, maybe 2 servings.
Benedict Omelette
7 eggs
3/4 cup buttermilk
2 tsp cornstarch
1 Tbs dried parsley
Salt & Pepper
1 Tbs butter
1/2 lb asparagus washed, trimmed and cut into 1 inch pieces
3 pieces of bacon sliced in small bite size pieces.
3 slices good quality ham sliced in small bite size pieces
2/3 cup provel or provolone cheese
2 Tbs cool water
1. Whisk 1 egg, buttermilk, cornstarch, parsley in small saucepan over low heat until thickened. Remove from heat and add butter and salt & pepper to taste. Cover and keep warm.
2. Meanwhile add bacon to skillet. After 1-2 minutes add the ham & asparagus. Cook until the bacon is done and the asparagus is crisp tender. Remove from pan, cover and keep warm.
3. Whisk 6 eggs with two tablespoons of water. Coat 10 inch skillet with olive oil. Add 1/2 the egg mixture and cook over medium low heat until eggs are set. Sprinkle with 1/2 the provel cheese, 1/2 the asparagus/bacon mixture and fold omelette.
4. Remove from pan and drizzle with buttermilk sauce.
Servings: 3
Source: Small Town Woman
Have a great day
