jackie dici

I had a conversation with my bestie the other day about making simple food. We can’t do it. I am not the type to make an egg scramble or pour a bowl of cereal for breakfast and neither is she. It’s why we are besties, she get’s my crazy. What kind of crazy, well, everything has to have a garnish, plating even just for yourself is important, and why not use 7 ingredients because “you had them on hand”.

Making eggs is a testament to the level of chef skills one has. If you feel you have reached omelet level I would ask, how’s your flip? I have watched the master’s at hotel breakfast buffets. Studied there flow, gracefully and swiftly moving pans with loose eggs and sauteing veggies or other mix-ins. Grace-fullness I have got hands down, it’s that one hand flip to a perfect fold that trips me up. Thank goodness for my favorite spatulas. This morning I have crafted an omelete with some really delicious little bites of left overs. Glazed salmon, roasted red peppers, and spinach salad all from three different dishes made it’s way into this fluffy egg. To top it all off a dollop of sour cream and dill… it was perfect. Again, proving she and I can’t just make something simple.