Omelette with basil and Roma tomato; avocado with pickled onions – 3 February 2011

D got home really late, and made us an omelette for dinner,with fresh basil and a chopped Roma tomato – but first, he also made a remarkable salad.

He learned to do Julia Child omelettes, and almost always does them perfectly, but this one got a little overcooked. No matter.

For the salad/appetizer, he sliced a half avocado for each of us while it was in the shell, and then scooped it out, moved it onto a leaf of romaine, and topped with pickled onions from the pannini I made for lunch on Sunday, and he made for dinner yesterday. He put a pretty red radish alongside, which was a nice touch. The salad was spectacular.

I toasted the last two slices of bread in the toaster oven.

D chose the Ventoso from Toscana that we had our other bottle of a few days ago. We knew to let it breathe a bit and swish the wine in the glass to air it well. It was good.

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