Omelette with ratatoille topping – 13 October 2011

D planned this use for the leftover ratatoille from two nights ago.

He made some new no-knead bread today, with 1/6 whole wheat flour, 1/6 Central Milling Company flour that has barley flour in it, and the rest King Arthur bread flour. I cut two slices from the round loaf and we toasted them in the toaster oven. D used 3 eggs for the two of us and some Monterey Jack for the omelette, which he cooks the way he learned from Julia Child’s books. He just reheated the ratatoille, but I salted it up quite a bit first.

D brought up a bottle of my fave Valreas from Trader Joe’s. We ate in the sunroom with the double-windows open b/c it was good and hot today – until D couldn’t stand the noise from across the street any more and we closed up the windows. The lighting is horrid for photography, but it’s a great place to eat.

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