Now that the wedding's over....

I am feeling less than inspired.  I still hate my @#$#@$%&!! stove, and it hates me back, so nothing new there.  My dream stove is the Blue Star, which is basically a Garland stove for home use.  One day, my prince (stove) will come -- until then it's me and the evil Jenn-Air.   I fantasize compacting it into a foot-square cube and send to the chairman of Maytag with a few suggestions regarding what he can do with it. 

Meanwhile....

I had absolutely no thoughts for today beyond vegetating on the sofa and watching food porn (a/k/a Food Network and Cooking Channel) but it occurred to me that I was getting peckish.  I'm watching an ice cream challenge and they are simply killing me.  So, feeling hungry AND lazy, I oozed into the kitchen to see what I might chomp. 

I am not the biggest fan of eggs, but I wasn't really feeling like going crazy, and decided instead to challenge myself with an omelet.  Basically, scrambled eggs taken to a higher level.  Omelets can be fiendishly difficult, and it takes practice to get really REALLY good at them, but I wasn't that picky, and you shouldn't be either. 

Basic Cheddar Omelet

2 extra large eggs
2 tablespoons water
@ 2 oz shredded Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Crack the eggs into a bowl, add the water and whisk with a fork.  Drop the butter into a 10 inch frying pan and set over high heat.  Swirl the pan to make sure the butter coats the bottom and about an inch up the sides.  Pour the egg mixture into the pan and allow to cook for a minute or so, then swirl the pan gently; the eggs should be firm enough to move freely around the bottom of the pan.  There will be some runny uncooked egg  mixture:  swirl that up the sides a bit.  Reduce heat to medium and drop the grated cheese over the eggs, allow to melt for a minute or so, then head over to your plate with the pan and, using a fork, gently roll the omelet out of the pan and onto the plate.  I hold the pan in my left hand, so I use the right to ease the eggs into a roll starting from the left side of the pan.  One of the secrets to success is DON'T OVERFILL.  A little filling goes a long way.