By the time we finished eating and talking about our upcoming show, someone looked at their watch and it was after 3:00pm. Those that didn’t have to rush back in for a meeting or appointment joined me in the vineyard to enjoy our beautiful view and to see where I envisioned hanging the art.
I have a feeling this is going to be a successful as well as fun art show! I’ve been calling it “The First Annual Art in the Vines” and I am pretty sure there is going to be a Second, Third, Fourth……
When we loaded up our cars and headed for home, we took a slight detour and stopped to take photos of old barns and some cows! Artists are such fun!
Mark you calendar NOW! June 13th!
Somerset Ridge Vineyard’s
First Annual Art in the Vines!
Okay, the rest of my family came for dinner, but it was Louie who came to visit!
I've been trying to decide which recipe(s) to send out to you today. There are so many thousands of them that are on my list of favorites! Then I remembered Mother's Day. I decided this recipe would be a good one for someone to make for Mom first thing that morning. Watch her smile!
Souffle Omelette ...this recipe is neither a souffle nor an omelette, but it's light like a souffle and satisfying like an omlette...And delicious! It can be prepared as a savory dish or as a dessert!
6 large eggs
2 to 3 tablespoons finely chopped fresh thyme or basil
salt and pepper
2 tablespoons butter
½ cup crumbled Gorganzola Cheese (or grated Cheddar if Mom
Doesn’t care for Blue cheese)
Preheat the oven to 400 degrees.. Carefully separate the eggs. Beat the yolks until well mixed and pale yellow. Separately beat the whites until they are stiff peaks. Quickly fold in the yolks, herbs, salt and pepper.
Heat the butter in an ovenproof 10” non-stick skillet until it is foaming. Add the egg mixture. Cook over medium heat for 45 to 60 seconds to brown the bottom. Do not stir.
Put the pan in the oven and bake until the top is set, about 5 minutes.
Slide the omlette onto a serving platter and sprinkle the cheese on top. Serve immediately! A little medium rare breakfast steak is so perfect with the blue cheese! A wedge of cantaloupe or maybe some sautéed cherry tomatoes with more of the thyme or basil sprinkled over them would be a delicious addition as well as colorful!
If you would rather make a sweet fruit Omelette, substitute 2 tablespoons of sugar for the herbs, salt and pepper. Top half of the omelette with ½ cup melted raspberry or strawberry jam or ½ cup sliced strawberries. Slide halfway out of pan onto the plate, then fold over. Sprinkle with powdered sugar. I’d serve this version with a few strips of bacon or a grilled slice of country ham!
Take good care of MOM!