leaving on a jet plane

August 12, 2010

i thought about blogging from the air
. . . but i think i’ll use that time to nap instead! tweets and emails are flying as last minute details and plans fall into place for the HLS. i’m starting to get a little nervous for my presentation (!), and work is still not completely off my mind. but i think the 4 day break from the fellowship life (it’s been a full 6 weeks already!) will be somewhat therapeutic in addition to a ton of fun.

ahhh, a paper plan in place (complete with wardrobe details). now i actually feel ready!

the omelette-master’s goodbye gift
i will miss josh over the next 3 days! we do not often take trips apart like this. but he will be on call, and i’m not sure he’d find the HLS quite as fun and exciting as i will. i don’t often get a lot of ‘girls time’, so it’s probably a healthy thing for both of us (and he won’t have to be subjected to high-pitched squealing about the new larabars or lululemon gear).

i’ve said it before and i’ll say it again: the man is a gifted omelette-maker. it’s a skill passed on through his family for at least one generation that i know of; interestingly enough, the omelette-talent trait seems to be co-inherited with the propensity towards the detailed hands-on (and slightly masochistic) craft of performing surgery.

coincidence? hmmm. i’ll have to think about it.

it all starts with the right eggs:

farm-fresh & local. they always come in much prettier colors than grocery store eggs! some of these were actually green-tinged, though the shade doesn’t really translate on camera.

then, you have to concentrate really hard:

just like in the OR. except instead of forceps and 4-0 vicryl, the secret tool for success here is BUTTER.

probably more butter than is truly ideal for one’s arteries, but we don’t eat omelettes ALL that often.

then, in go some sautéed vegetables. this swirling-around action is key (it’s also the part that i cannot seem to grasp).

and then the flip! too fast for my camera (at least, on the setting i had it on. too bad i still don’t really know how to use it . . . maybe i’ll learn some secrets at the HLS!)

action shot fail.

but dinner success!

with extra veggies + ninth street bakery sunflower bread.

quite the send-off!

all right — it’s time for one last NC run and then to pack it all up and head out. if you’re headed to chicago, see you there!!



workout: 30 day shred level 2. yes, i decided to bring this back — honestly, i was inspired by josh (who was initially inspired by me before i decided that jillian was the devil incarnate and that i couldn’t listen to her yell at me anymore). i was reminded yet again how hard strength workouts like this are for me (a 10 mile run is NOTHING compared to this for my body), but i made it through!

kitchen capers: see above, of course. it will be back to regularly scheduled menu planning when i get back!

work/board prep: takin’ a 4 day break. hooray!


  • Reply Anonymous March 10, 2019 at 7:25 pm

    have fun! and that omelet really does look scrumptious!

  • Reply Chelsea March 10, 2019 at 7:25 pm

    Have fun! Those are some impressive omelet making skillz. I never knew you were supposed to flip it like a crepe. I always use a spatula and just fold it over. Much more impressive with the aerial action.

  • Reply Susan March 10, 2019 at 7:25 pm

    Wait wait WAIT…there&#39s going to be lululemon gear at the HLS this year?? I&#39m so sad now!

    My "omelets" usually turn out to be more like scrambled eggs with stuff mixed in…still tastes great!

    Have a great time in Chicago (!!!) and good luck with the presentation!

  • Reply Jess March 10, 2019 at 7:25 pm

    I think the butter must be key. Eggs always stick to my skillet if I just use cooking spray.

  • Reply atilla March 10, 2019 at 7:25 pm

    love the flip

  • Reply Michelle March 10, 2019 at 7:25 pm

    Butter is totally necessary for eggs. I use it when I make scrambled eggs and it makes all the difference in the world.

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