Grotesque heat.
Very little interest in major cooking.
And my mind started to wander in the direction of France.
An herb omelette with an herb and cucumber salad. White wine. What could be easier or better on a hot night.
I went to the garden, picked a cucumber... then picked chives, basil, thyme, oregano, tarragon.
About 1/3 C of the mixed herbs - finely chopped - were set aside for the omelette. The rest were roughly chopped for the salad. I peeled and seeded the cuke, diced it, then added it to the herbs. I dressed this salad with home-smoked salt, pumpkinseed oil, and sherry vinegar.
I whisked 6 eggs... added salt and pepper... heated some butter in a non-stick pan on high heat (Yes, really. High heat. Trust me.)... added the eggs... stirred rapidly... lowered the heat to as low as possible... kept stirring... lifted the edges and allowed the still-liquid eggs to slide under the cooked edges... placed the pan under the broiler until the top was just barely set... took it out of the oven... added a bit of Irish cheddar cheese and the finely minced herbs... and folded the omelette in half.
Now, just so you know, I hate browned eggs. I think a perfectly pale omelette is the gold standard. Since there were two of us, I cut it in half, plated it alongside the salad, topped the salad with some toasted breadcrumbs...
Poured some white wine...
And decided that the French may know something after all.
