Unfortunately, I'll be in a sling for the next few weeks, unable to type with more than one hand, unable to cook and, most depressing, unable to care for baby girl like I usually do.
Luckily, the hubby and our lovely nanny have been stepping up admirably. The hubby keeps a crazy schedule, but he makes sure he's home to put baby girl to bed and cook us dinner. He's been doing the dishes and the laundry and he's only gotten frustrated once or, maybe, twice.
The only other cool thing out of this experience is the hubby has reintroduced me to the jelly omelette. Jelly? Omelette?? Blech!!! You might say. And, to be sure, that is what I myself said 10 years ago when the hubby first spoke of it and then cooked it for me. I was convinced omelettes should be savory, filled with cheese and mushrooms and herbs. But no, in the hubby's family, an omelette is a sturdy egg pancake, slathered with jam and then rolled up. It reminds me of a crepe, but light and fluffy with a delightful hint of jam sneaking into every bite. Another plus is baby girl couldn't get enough of it. The little pig'ums ate an entire one herself. Do me a favor and give these a go for breakfast this weekend. I guarantee they will become a family classic.
(My genius mother-in-law created these in an effort to get her children to eat eggs and boy did it work. It worked so well that my husband didn't even know there was any other kind of omelette until he went away to school. I recommend using the best eggs you can and the best jam. We use lovely pasture raised eggs from Bradley Farm and homemade strawberry and raspberry jams from this summer's berry bounty.)
What You'll Need:
2 Eggs per serving
A dash of milk per serving
pat of butter
Like any omelette, these must be made per person so get out all of your smaller frying pans. We have two and generally make three so it's a bit of a balancing act. I'll just lay it out for one and then you can figure out the best balance for you and your family.
Place a frying pan over a medium high heat and add a pat of butter. In a small bowl whisk the eggs and milk and salt to taste. Pour into the pan and, after a minute or two, once the egg has set cover and turn down the heat. Cook over a low heat until the omelette is set and cooked through. You can also try flipping it but this is a hazardous undertaking. I've won and lost many a battle with the frying pan.
To serve, slide out the omelette onto a plate and pour a generous line of jam down the middle. Roll it up and enjoy!!Approximate Dinner Cost:
Cost per Meal: A dollar or less!