I originally subtitled this blog to be about food and also so here's a quick note on eggs: Friend of mine gave me a book entitled "Letters to a Young Chef" and in it the author states that he like to test new chefs i his kitchen by having them make him an omelet. Sounds simple no? Well I discovered that I had not been taking enough care in my creation of the omelet. Apparently I didn't know the first thing about making one. I thought I did but no. Turns out I had not been whisking the egg batter hard enough. They need to be frothy, near foamy in consistency if you want to get the right fluffiness to your egg. Also apparently you need to add some oil and a little cream to your mixture too. I tried all of this but I've yet to reach the right state of fluffiness. There is a restaurant just outside Boston that I used to frequent abut 2 years ago and when I think about how an omelet should be it's definitely like theirs. They used at least 3 eggs to make theirs. I used to share it with a friend it was so big. Perfecting the omelet is my new past time. It's much less fattening than baking all the desserts I used to do. Althouigh I just poseted a new dessert to my other job: http://www.examiner.com/x-22109-Manhattan-Budget-Meals-Examiner~y2010m3d9-Delicious-Citrus-Olive-oil-Cake