Feeling lots better

1. I e-mailed the swap leader. She was kind of surprised that some people hadn't received their stuff and said she'd check it out.

2. The migraine I was starting to get at noon is gone, thanks to a strong hot cup of tea and some ibuprofen.

3. The big scary meeting with the Dean - preparation for me filing for Full Professor - went better than I had hoped. I was anticipating walking in there and getting subtle "don't bother, you won't make it" signals (because I am THAT pessimistic about my own abilities and achievements) but instead, at one point she said, "I don't think you'll have any trouble getting it." (The downside is I now have to dive into my Mrs. Basil E. Frankweiler like files and fish out all the various bits and bobs of supporting information to show everything I've done for the past 6 years or so.)

4. My migraine may have been partly brought on by the storm that was coming and is here now. So we're not going out in the field for my end-of-the-day class but instead having a discussion with the students about potential research projects. (Which should take less time and get me home a little earlier).

5. I tried something new for lunch. I had read about jelly omelets in some of my British books (particularly in regards nursery teas or nursery suppers). I always thought they sounded odd, but then today, since I had a bunch of good fresh eggs (purchased on the way back from the insect talk Saturday) I decided to try it. It's surprisingly good. You would not think an omelet with jelly in it would be good, but then again, crepes, which are very good with jelly, are after all little more than a thin omelet with more milk and some flour in it. I used seedless blackberry jelly and although it turned the eggs an unfortunate color, it was delicious. I suppose it's not the very most healthful thing one can eat but it's certainly more nutritious than many choices. (And from all I've read - unless you have a cholesterol problem (I don't) or allergies, eggs are really very good for you and have lots of good nutrients, including stuff like lutein, which is good for your eyes).

What you do is just make a standard 2 or 3 egg omelet, and right before you plate it up, you put about a tablespoon (or a tablespoon and a half, for a three egg omelet) on half the omelet and then fold the other half over. (My omelet broke and some of the jelly seeped out because I was hurrying). I also may not have used enough butter. The recipe book (my venerable and much-loved copy of "The Pooh Cookbook" which I received for Christmas when I was 6 years old) suggests using a Tablespoon of butter and that seemed excessive to me, so I went with about a teaspoon and a half, and that may have been why the omelet broke - it stuck a little in the pan.

I think grape jelly would also be good in an omelet of this nature, and perhaps with a bit of cinnamon sugar on top of it and it popped under the broiler for a few seconds, it would make a nice dessert-for-two.