I cannot put my finger on it, but there is something about the return to Standard Time that I like. My body even seems to welcome it. I woke up this morning, fully rested. Even after an evening of Octoberfest and a Captain Larry’s nightcap. Yet again, I was called on to man the bar in a momentary absence of the usual barkeeps. Something tells me my new part-time job might be as a bartender. 
Octoberfest in Stoneleigh was pretty darn good. I got a free mug, enjoyed some good beers, and enjoyed the cold weather around some firepits. It was a good time hanging out in the near ‘burbs with my friend and his wife. The night was a bit brisk, and I even got to meet some local “celebrities”–if you consider newspaper columnists and local news reporters as such.
My morning consisted of getting a few things for the house and for my Halloween costume, and then I did some grocery shopping to complete my Sunday morning. I am really enjoying my new Sunday morning ritual: making breakfast. This morning, I decided to try my hand at the culinary delight whose ingredients are unmentionable–scrapple. I still need to work on my omelette skills, as I think I would have had a good asparagus and cheddar omelette. Instead, it was just scrambled eggs with asparagus and cheddar cheese. All in all it turned out good, with some tasty fresh-brewed coffee. Another lesson learned in this: I need some good non-stick cookware.
Now, hopefully I can enjoy the rest of the afternoon with a Ravens victory, as they lead the Saints 28-7 at the half.
{ 2 } Comments
The secret to omelettes is to set the flame high while the butter is melting, immediately turn it down to medium once the butter sizzles, pour in the eggs and gently swish the pan around to keep anything from sticking. Don’t add anything to the eggs until the top is only a tiny bit runny, and then flip the ends in immediately. It’s a practice makes perfect sort of thing.
The other secret to omlettes is not to eat the fucking disgusting things. Barf barf barf.
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