AT least when i die, your memory will too.[robyn hitchcock]
hair/hare pool with kray today, trying to blow up Wilma the whale. brought me back a liquidized green popsicle from the community
kitchen. rode bikes to the library and saw a 
folksy/jug/blues band. "The lost shoe string band"evan rachel wood mexican goddess planting tulip fields and eating strawberries as big as breasts. destroying her homemade artful cakes when her boyfriend makes her angry. and eating all the omelets she wants.
Cauliflower and Feta Omelet
Gourmet | February 2008
Ruth Cousineau
- 5 large eggs
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
- 1 garlic clove, minced
- 1/2 cup crumbled feta (2 ounces)
- 1/4 cup packed flat-leaf parsley leaves
Preparation
Beat eggs with 1/4 teaspoon salt.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
*ms. wood from that obscure object.*cake and heels from kelsey genna blog.
*tulip fields from lolitas.se
+march+27+008.jpg)
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