omelettes rouges

Several of the anaheim peppers have turned orange and now red, and they are quite tasty. Given the abundance of peppers, I thought it time to try out some different omelette filling. So I diced a red anaheim and an amish paste tomato. I used some pecorino romano cheese and parsley to top it, giving the omelette nothing like a rouge appearance. And it was not spectacular, but I can definitely work with diced anaheim, which gives a great crunch and flavor to eggs. Tomato is also underrated. This probably would have done better with a diferent kind of cheese, perhaps a nutty parmesan.

Notes on Cooking: it's been a while (although with the fresh eggs we are getting, more would be better), so I forgive my overcooking of the omelettes. If the pan is too hot, it imparts a rubbery texture.

lemon basil syrup

Tried this for a simple syrup:

3-4 cups basil, packed (not too tightly)
the zest of 4 large lemons
2 cups sugar
2 cups water

I made this some years ago and used it in vodka cocktails--a variation of the collins and a fresh gimlet. I now have two cups to play with.