Yesterday was so cold, I didn’t go anywhere. That’s always a happy circumstance for me.

Charlie took our #2 daughter for her regular colonoscopy while I worked on web sites and Culinary Chronicles. He brought #2 daughter home to recover a little, which was a MOST happy surprise. She (UNLIKE ME) is a vegetarian, so I made her a mushroom and cheese omelet for lunch. I haven’t had an opportunity to cook just for her in a long time. Then she took a nap on the couch. I do love having any of the kids around, taking comfort in the old home place.


  • mushrooms cut into chunks or slices
  • eggs
  • sour cream
  • marjoram
  • salt and pepper
  • butter
  • mild cheddar cheese, shredded or grated

Toast the mushrooms in a dry non-stick skillet on medium low until they start to brown. If you’re adding HAM or BACON, do that now, too. Meanwhile, beat eggs and a little sour cream (about 1 tsp per egg). Add salt, pepper, marjoram and cheese. Put butter in the pan with the mushrooms. When the butter is melted, pour in the egg mixture. Put a lid on the pan and cook until the edges brown. If the top isn’t done, slide the omelet out onto a plate and flip it back into the skillet. When it’s done, fold it in half or roll it up and slide it onto a plate.

After Charlie took #2 daughter home, #4 daughter came for a visit. We had a great time, as always, yakking about Life and Writing. #4 is Sara Deurell, a fabulous writer. She’s starting an ezine for stories that don’t fit any particular genre (right up MY alley, in fact….) and I’m going to host her files on my server space. Fictotum is the name of her zine, and she’s looking for submissions. No money for right now, just exposure. If you’re interested, go to Fictotum and submit. There won’t be any ads on the page when she transfers the files to her new host, not unless she puts them there.

I made supper:


  • frozen tortellini with cheese
  • portobello mushrooms
  • pre-cooked packaged bacon
  • butter
  • milk
  • cream
  • oregano
  • marjoram
  • salt and pepper
  • egg
  • shredded mixed Italian cheeses

Cook the tortellini according to package directions. Drain. Meanwhile, toast the mushrooms in a dry non-stick skillet at medium low until they’re browned. Somewhere in there, cut up the pre-cooked bacon. The pre-cooked is MUCH less greasy than regular bacon. Beat the egg, herbs and spices together and set aside. Add the milk and cream to the pan and heat. Put a little of the hot liquid into the egg and stir. Add a little more hot liquid, then a little more, until the egg mixture is as hot as the pan liquid, then add the egg mixture to the pan and heat until the sauce thickens (it will still be liquid). Put the tortellini into a big bowl and pour the sauce over it. Sprinkle the top with as much cheese as you like and stir it all in together. The hot sauce will melt the cheese.

Tonight, I’m taking Mom to Magdalena’s for her birthday prime rib dinner. YUM!


Writing prompt: Cross some genres–Little Bo Peep meets Darth Vader.