Saturday July 19 2008

Yardwork - Bev's American Gothic Pose

Loading the Plants to Haul Away

Gloria Making our Grandma's German "Omelets"

Beverly

Gloria and Beverly got here yesterday afternoon. They arrived in Salt Lake City about 9 a.m. on different flights, and met right at the baggage claim, got their rental car and had a good drive up to the ranch. We didn't do much but visit, then fix some dinner - fettuccine, shrimp and zucchini.

So today Gloria made our Grandma's sweet omelets for breakfast. The recipe came from Germany and we always loved it when we were kids. When I would stay overnight with Grandma she would make them for me for breakfast.

We had our lunch sitting out under the trees. This afternoon we all went out and worked on the flower beds in back and got that project finished. We dug out all the old plants and iris bulbs. Kept the bulbs and trashed the plants. Loaded all the plants in the back of the old truck, dumped it on a pile of organic stuff where we're filling up an old hole. Then brought back a load of dirt from the creek to level out the flower bed. I cried a little. So sorry- everyone who said they would come and get plants for the last three years- you're too late now. I'm keeping the bulbs for a while. If you want some of those - let me know. Then I may leave them in a pink blanket on the nursery's doorstep, like orphan babies and hope they find a good home.

Dale and Becky came to look at the art show this afternoon, and we had a good visit with them. Dale hadn't been out here for over 50 years. This evening we watched Brokeback Mountain, none of us had seen it yet.

Recipe for German Omelets:

1 or two eggs for each person:

Separate the yolks and whites into two bowls.

Stir well into the yolks: 1 Tablespoon each flour, sugar and milk for every yolk.

(i.e. 5 yolks use 5 T each flour, sugar and milk)

Whip the whites to peaks as stiff as possible without getting them dry.

Gently fold the yolk mixture into the whites.

Melt a tablespoon of butter on a griddle or frying pan over medium heat. Make each pancake about 4 or 5" across. Add more butter each time you fry the next ones.

Fry more slowly and gently than regular pancakes, but you want to get the center done - so don't get the pan too hot.

We always served them with butter and sprinkled with sugar. But they are good with strawberry sauce, or fresh strawberries or other fruit, and whipped cream if you want it.

Note: To avoid the last of the batter going flat before it's fried, you can fold 1/2 the yolk and 1/2 the whites together in another bowl, fry that. Then after those are cooked, fold the second halves together.