Giant egg!

Oh yeah baby … it’s omelet time! The key to a great omelet is two-fold: potatoes, and they must be diced into tiny cubes. The smaller the better – that way you don’t have to pre-boil them, they’ll cook in the skillet before you put the eggs in. And this egg … look out! Gonna be some damn eggs in there this time. But I feel a little bit self-conscious with that Russian grandma on the egg looking all disapproving.

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August 22, 2007. Food.

One Comment

  1. Alan replied:

    Reminds me of a song:

    “Blue, blue, my eggs ar blue,
    Blue are my eggs,
    now that I’m without you..”

    Or something like that.

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