Soup, omelet, salad.

Eastside Road, March 3, 2010—

THE HEADING SAYS it all: an utterly classic meal, perfectly balanced, completely nourishing, available to anyone. I don't know if I'm promoting the omelet to the Hundred Plates, or if it's the entire menu sequence that deserves it — why speculate about this? Too much thinking.
Lindsey made a lean leek-and-potato soup — "lean" meaning made with just water, not stock. She sauteed a couple of cups of mushrooms, and I made a four-egg omelet.
I used to make normal omelets, browning the butter a bit before putting in the eggs, then swirling them round and flipping them. Since seeing The Big Night, though, I've used olive oil instead of butter. It's a lot trickier, and I've yet to keep the eggs from sticking; maybe I need more oil, or less heat. Most likely it's more practice I need. Green salad, of course.

The rest of yesterday's Sauvignon blanc, no better than it should be