We’re on Day Two of the dead oven, and lunch was fried breakfast sausages with leftover mashed potatoes. (The last of the mashed potatoes might be reheated in the toaster oven in a tiny Pyrex dish tomorrow. Mmmm!)
Dinner tonight was omelettes and carrots. A nice way to prepare carrots is to simmer them slowly with butter. I used salted butter, so I didn’t use honey, as I sometimes do. I peeled and sliced a pound of carrots, put them into a pot with 6 tablespoons of salted butter, and poured enough water into the pot to rise about 1/2 inch above the tops of the carrots. Then I covered the pot with a tilted lid, put the heat on medium, and simmered the carrots for about 45 minutes, by which point the water had almost completely evaporated / soaked into the carrots.
I made the omelettes in my wonderful De Buyer cast-iron crepe pan. First, I melted a couple of tablespoons of salted butter in the pan. Then I lightly beat two eggs and some tiny slices of leftover fried ham and fried pork sausage in a bowl. Then I let the omelette pan do its magic: cook the omelette over very low heat until the top is nearly dry, then fold the omelette in half with a wooden spoon and let it cook another 45 seconds. Fantastic!