Saturday, January 3, 2009
Saturday Farm Lunch
Our lunch this afternoon corresponded to the running motif of the last few days; gourmet meals that are simply prepared and scrumptious above all. Our Saturday lunch consisted of a big omelet made with our own farm fresh eggs, potatoes, and red onion. We are all impressed by the determination of our chickens that have been continually laying eggs despite the frigid temperatures. Normally when the temperatures drop so do the number of eggs as hens choose to reserve their body heat for themselves. The omelet came out fantastically, nice and thick with a crunchy surface and savory soft interior after being cooked in olive oil and finished in a hot oven. The size and shape resembled a tortilla espagnol, the large omelets served in cake-like wedges in Spanish tapas joints. The omelet was accompanied by a warm crusty loaf of bread, a mache and romaine salad, and some slices of the aforementioned Spanish ham brought back by my father. It was a quaint farm lunch savored by all paired with a nice bottle of Clos l’Oratoire from the Rhone valley. There is nothing more French and more perfect in my mind than a nice omelet, side salad, and glass of red wine for lunch. I think we all agreed that after the prior days of feasting a little simplicity was exactly what we needed. As always, I encourage you to enjoy and share delicious food and home cooked meals with yourself and others!