WineLovers Discussion Group

I had fun making a very simple French omelet tonight, no filling, nothing but free-range eggs, butter scented with a little ginger and garlic, and salt, black and red pepper for seasoning. I took a bunch of pictures and uploaded them to Facebook, but at the end of a long day I'm running out of steam to resize and post them all here, too. I'll do that later if anyone really would like me to, but meanwhile, here's the Facebook link. You should be able to see them even if we're not connected; or, of course, feel free to send me a "Friend" request and I'll quickly comply.

Six steps to an easy French omelet

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Peter May wrote:This content is currently unavailable.


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Ditto for me.

Me too. But, then, I don't have a facebook account.

Aw, boo! I'll set 'em up over here. It was late last night after a long week, I'm sorry.

Okay, here it is, posted in the forum where it belongs:

viewtopic.php?f=5&t=46091

Robin, you need your own backyard laying flock. Never-ending omelets, ya know.

Robert Reynolds wrote:Robin, you need your own backyard laying flock. Never-ending omelets, ya know.

Robert, we actually have two neighbors with backyard hens who share the fresh henfruit. Crunchy granola urban neighborhood, you know. ...