Breakfast Treats

Hey Rachel

Your post about going out for breakfast as a treat to yourself certainly rang true with me. For some reason eating breakfast out is more special to me than eating dinner at a restaurant (although don't get me wrong, I enjoy that as well). I think part of the reason is because I love breakfast food — omelets, , bacon, pancakes, bacon, eggs Benedict, waffles, bacon (oh oops did I say that already?) — but I NEVER make anything like that for myself for breakfast. Ever. And I hardly ever partake of those goodies even when I make them for other people in my very own kitchen.

What is up with THAT?



Not only that but, as you very well know, I have eaten the very same breakfast for just about every day of my adult life: Dannon coffee yogurt and granola. As a committed Weight Watcher, I now only allow myself coffee yogurt a few times a week and instead eat Stonyfield organic non-fat yogurt with granola the other mornings.

While having habits isn't a bad thing per se, I suspect that a counselor might smile a bit and nod her head knowingly if I told her this little scenario and ask something like, "Why don't you allow yourself to eat something you enjoy and that, by the way, is good for you?"

Or something like that.

Food for thought....

Love
Mom

Rachel and Julia...Omelettes!

Rachel here: One of the perks to having a baby is the justification of television watching. We don't have cable at our house and so the options are often pretty grim. However, on Saturdays here, there are tons of cooking shows on public television. One recent Saturday there was a Julia Child marathon. The whole thing was awesome, but the episode that really caught my attention was the egg episode. Click here to watch a clip from the episode. I swear you, too, will want to make omelettes afterwards!

I should warn you, though. I can make an omelette, sure. But a Julia Child omelette is a whole different beast. While she makes it look effortless, as you might be able to tell from my picture (which is really only half an omelette since I had the brilliant idea to make a giant omelette for John and I to share...not recommended when you're trying to master a new technique. Fewer eggs would definitely have been easier!), it's a little more complex than Julia makes it seem.

I'm determined, though, to master these scrumptious french omelettes. John can make them and, really, they're superior to their overcooked counterpart that serves as the standard. When done right, they're incredibly soft and gooey. I'll keep you posted as my efforts continue. In the meantime, I can recommend the insides I chose to stuff our omelette with (heirloom tomatoes, white onion, ricotta and goat cheeses) and serving it with a side salad of arugula. Even in an overcooked omelette I'm pretty sure you'll enjoy your meal.