I thought I’d repay your kindness and forbearance these last couple of weeks with a classic rendition of how to make an omelet. Now, I know you’ve seen it a hundred times on the internet, but if you’re still not turning out silky soft eggs, read on. If after following this technique you are still turning out rubbery frisbees, come over and we’ll do it together.
Rule #1: Omelets are not brown. Anywhere.
I made the kids my mother’s recipe for salmon croquettes yesterday afternoon. Well, I thought I was making it for the kids. Turns out, only one likes them, but it was apparently enough for my mother to shlep two cans (that’s right, cans) of salmon from the States. While I was making them, I said to myself, “Why am I calling them croquettes? These are salmon burgers.” But then, they lacked the meatiness and density of a burger, which led me to a much longer mental discourse on why I would call a burger a burger and why I would call a croquette a croquette? And which was right?
So what’s the difference? I’m not entirely sure. Why am I even thinking about this?
Me.
I didn’t want you to have to wait until the end of the post to find out. But please, keep reading.
Let me tell you honestly, I was surprised. Once they had started announcing the winners, I started to get a sinking feeling that my three entries might have been out of place in the competition. And with close to forty entries, my odds of winning were diminished as well. But competition is competition, and I did indeed win.
