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Food Bytes

Mark’s the writer. Bruce is the chef. He’s “my partner, my better half, my spouse, whatever word works these days. He can rip through Chopin Nocturnes on the piano and knits whenever he’s not cooking.” And they both believe that Real Food Has Curves. “Voluptuous eggplants, curvy shrimp, mashed potatoes.”

This blog manages to be both funny and informative , even as it passes on a passion for good cooking and great eating. Even if all they’re talking about is breakfast, specifically omelettes.

“I’m a nightmare at a country inn...I’m not Victorian. Lace makes me sneeze. Bruce and I once got roped into a place where our bedroom was all cherubs and roses.

But in truth, my main problem is breakfast. They come at you all smiles with all manner of eggs tarted up in all manner of sauces. American country inns are where French mornay goes to die... Omelets involve a legendary technique. Bruce tells me they’re often a pass/fail exam in chef school. He also claims some chefs keep their seasoned omelet pans under lock and key...That’s a lot of drama for something that’s pretty easy. So here goes.

First off, beat and batter 3 large eggs in a large bowl. And I mean “beat and batter.” Use a whisk and give your forearm a work-out. If you don’t feel the burn, you haven’t done enough.”

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