Photo credit: mrbreakfast.com
It’s the job that’s never started as takes longest to finish. –J.R.R. Tolkien
This is how to make an omelette for two people.
4 large eggs
Salt and pepper, to taste
1 tablespoons butter, for frying (or Pam spray)
- 1 Crack the eggs into a small bowl and whisk.
- 2 Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
- 3 Heat the butter in a 9-inch non-stick frying pan and pour in the eggs.
- 4 In the first 30-seconds of cooking, cut slits in egg to allow some of it to run through to the bottom of the pan. Also lift edges of omelette and tilt pan to allow runnier part on top to run off and onto the pan to cook.
- 5 When the top is nearly set, cover it and cook for another minute or so until surface looks dry.
- 6. Sprinkle any fillings over half of the omelette: grated cheese, green onions, asparagus, Canadian bacon, ham chunks, green pepper, etc.
- 7 Use your spatula to flip one half of the omelette over the other half and serve it up.
- 8 Top with salsa or whatever toppings you would like.
A person without a sense of humor is like a wagon without springs. It’s jolted by every pebble on the road. –Henry Ward Beecher
- 1 cup raw Spanish peanuts
- 1 cup white sugar
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon baking soda
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto un-buttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
It is no use saying, ‘We are doing our best.’ You have got to succeed in doing what is necessary. –Winston Churchill
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon Parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
- Preheat oven to 425.
- Unroll pizza dough onto a greased cookie sheet and brush with butter.
- Sprinkle cheeses and spices evenly over the dough.
- With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
- Do not separate strips.
- Bake for 10-12 minutes or until light golden brown.
- Re-cut along each strip and remove from cooking sheet.
- Serve sticks warm with marinara sauce.
Recipe and photo credit: Allrecipes.com
Give a little love to a child and you get a great deal back. –John Ruskin
- 3 tablespoons butter
- 4 skinless, boneless chicken breast halves
- 2 teaspoons garlic powder
- 1 teaspoon seasoning salt
- 1 teaspoon onion powder
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.