Cheese toast later.

to help settle my stomach after taking my morning meds. Next, I’ll walk a couple miles, then, since it’s Monday, fried hominy.

that’s interesting. Enjoy your walk and harmony, oops, hominy.

Actually started by slaves according to Michael W. Twitty in his book, “The Cooking Gene”. My Appalachian grandmother used to make it for me when I was a child. She usually used a handful of sausage in hers, and maybe some greens. My mother used bacon and, when I make it for breakfast, so do I. When I make it for dinner, I chop up spinach or scallions, whatever I have on hand.

Probably a bagel 🥯 or two.

egg, cheese, sausage and a scoop of salsa on toasted oatmeal bread
cantaloupe melon

coffee

I had to go out fo the store for oatmeal since some pests got in mine.

But now I have it and it's with cherry yogurt and pecans on top.

Hot lemon water.

For the most part I use the classic method demonstrated by Jacques Pépin.

I do diverge from the classic French version in a few ways. Most significantly I use cheese in mine, but not the copious amount of gooey commercial cheese typically found in the American diner omelette. I'm using a very small amount of a very nice well aged raw milk blue cheese I got from a North Texas farmstead cheese shop. This cheese has a very strong flavor and just a few grams is all that's required to add a lot of flavor to my omelette. The cheese is so good the temptation is to add more, but if I did the cheese would easily overpower all the other flavors in the omelette which is not what I'm after. It's also quite salty, so no additional salt will be required. I chopped up some fresh spinach and some fresh basil from the garden. To the egg mixture goes a pinch of saffron, the basil, a few grinds of pepper, and a small dash of cream all well mixed.

The pan I am using is my well seasoned carbon steel pan. After warming it up well over medium heat I add a knob of Irish butter and the spinach. I will saute the spinach for just a minute or so and let the butter ever so slightly brown. In goes the egg mixture and I will follow Jacques Pépin's method for the most part, but the carbon steel pan makes it easier to add just a bit more color to the omelette without overcooking it.