All I did was apply.
Heh.
Well there’s more to it than that, I think we are asked to cook stuff or something, give opinions.
I just like the free stuff.
I LOVE LOVE LOVE the green organic no stick skillet, use it ALL THE TIME!
But flipping omelets? Not so much.
Give me time, God says I am still a work in progress.
Since I’m off subject for now (got lots of opinions and thoughts, flexing wrists) here’s the link to my Delaware Politics.....taking on the bureaucrats....read by anybody who is anybody in Delaware.
This column has me interviewing Sussex county’s Registry of Wills.
Read it and Weep.
http://www.delawarepolitics.net/delaware-politics-and-tidbits-read-it-and-weep-the-6913-edition/
Am I imagining things but does FreeRepublic have a spell-checker? I never noticed this before.
Flipping the omelet is a circus act degree of acquired skill, scares me every time.
However:
My favorite is flipping an "egg-over-easy" for a breakfast sammich. When you start, put the egg on one side of the skillet and tip it just a bit to keep the egg next to the skillet side, and in a smaller "puddle".
Then when it has cooked up a little and solidified, give it a little swirl to make sure it is not sticking. It'll circle around the skillet.
Move over above your cutting board.
With the egg closest to you in the skillet, thrust the skillet away from you and then pull it quickly back as the egg hits the other side of the skillet and pops up and flips over.
Quickly move the skillet back away from you and under the egg to catch it. Put it back on the burner.
Probably the second time you do it, once you get the jist of it and tone down your flip, you can just do a gentle "flop-over" and not even break the yolk. I'll do two at a time with small eggs.
Lots of flipping and flopping, but don't flip out (Get the yolk?)