Mom tells us Mother Earth has been doing quite a little shaking of her own up in the East Bay since Sunday morning. Hope she's just letting off steam and not building up to "the big one"; that Hayward fault's super treacherous. Still, despite my ever faithful friend Chelle trying to put things in perspective ("Give us a break, Tina! Brett probably just had a piss hardon!!!!!!" she teased when I kept singing his praises), I think I shall always have a fondness for dark messy red and white plaid boys' rooms.
Speaking of which, it looks like we're losing Saj by Christmas. His brother's buying a ranch house in West Covina and the whole family's probably moving there. Saj's been a good man, but I have to admit I'm sort of pleased with the news; now, I can get Liza to move in with us. She's sharing a flat with a working lady who turned out to be a real dead beat and isn't that happy. I told her about our place, never a dull moment and we're in the process of completely revamping it. She sounded interested and says she'll stop by some afternoon. I know everyone will like her; she's just the person we need for academic motivation. But whoever we get, it'll be nice not having to worry about walking around half-dressed and locking the bathroom door again.
Hmm, they're unloading a big haul of straw-covered pumpkins from a truck at the frat house on the corner, piling them up on the front porch and steps. It's that time again: Halloween Jamboree. You wouldn't know it with this heat wave we're having. Shit. I still have no idea what to do for a costume. Maybe Brett's folks have something in the basement.
Oh, I must share my omelet recipe. I know it's common, but the guys always rave cuz they can't make one.
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A Simple Omelet
Per Omelet:
2 or 3 large eggs
1 to 3 teaspoons butter, for cooking
salt and freshly ground fine black pepper, to taste
Filling: 1/2 ounce (about 2 tablespoons lightly packed) grated or diced sharp cheese; 1 to 2 teaspoons fresh minced herbs; and/or 1/4 cup cooked meat or sauteed vegetables, such as sliced mushrooms with onion
8-inch frying or omelet pan (not the hinged folding kind)
With wire whisk or fork, beat eggs until perfectly smooth. Do not add water or any other liquid, only a little salt or pepper, if desired. Some herbs and spices might scorch unless added later. Place pan over medium heat and lightly coat bottom and sides with butter. (If you don't have a nonstick pancake turner, grease it lightly on both sides as well to facilitate clean-up.) Pour in eggs, tilting pan once or twice to cover evenly. As soon as bottom starts cooking, spread filling evenly over one half. (My favorite combination, while not exactly gourmet, is a liberal sprinkling of onion powder, no salt or pepper, followed by some sharp cheddar cheese.) It's not necessary to scramble or cut through for thin omelets. Loosening plain side around the edges, carefully flip omelet over with spatula to fold in half when eggs are almost set, just slightly raw on the top in places. Serve immediately. Overcooked omelet tends to taste like a cellulose sponge.
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