I have to admit that this morning, I licked the plate. All that was on it were grape tomatos, Spanish onions, 2 eggs and kosher salt. I knew the eggs weren't warm enough to make the true football-shaped French omelette, so I just made a regular omelette instead over low low heat. I have perfected the art, I think, of not having to use non-stick pans to cook anything without sticking. But back to this omelette so the egg went in after the onions began to sweat and the tomatoes shortly afterwards. And it didn't stick. none of it stuck to the pan. None of it had that unappetizing brown-ness to it (eggs were never meant to be golden brown.). The entire omelette was a sunny deep yellow - and all just cooked. The moistness of the egg never gave way to runniness and the just heated-through tomatoes were a pleasant burst of joy. Oh yes, did I mention the entire omelette was flipped ONCE and folded twice to make a perfect (oh yes perfecttt) omelette. I love cooking.

On the docket tonight: escargot, baby spinach leaves and a rose sauce over penne.