Omelet in a Bag

Inspired by his auntie, Nick decided to try to make an omelet in a plastic bag for lunch this morning. He mixed together 3 eggs, 1 tsp. melted butter, an handful of chopped chives, some chopped romaine lettuce leaves (!?), and several chopped kalamata olives. We carefully poured them into a small zipper topped plastic bag, forced all of the air out, and sealed it. Then, we dropped it into a pot of boiling water and let it cook for 14 minutes. We had to keep the top of the bag away from the edges of the pot to keep the bag from melting.

After 14 minutes, Nick took a pair of tongs and attempted to remove the bag from the boiling water. Surprise! The omelet slid out of the bag, which had somehow breached during the cooking, and into the water. I grabbed a spatula and saved the omelet from drowning. It was a little undercooked in the middle, so we had to microwave it for an additional 2 minutes. Nick's verdict: It was good. He said the romaine tasted like spinach.

Last-Minute Summer Cake

Late yesterday afternoon, I got an email fro Ruth Reichl linking to several blueberry recipes, including one for a simple peach/blueberry cake. I had just bought a pint of blueberries at the market, and it looked awfully good, so I stopped at the grocery on the way home from camp to pick up some peaches and a lemon. Threw the cake into the oven at 5:15 pm, took it out at 7:20 pm, let it cool for 40 minutes, and served it for dessert with vanilla ice cream. Less than 18 hours later there is only one slice left!