I slept until 7:30 this morning. I got dressed and took out the garbage. Then I decided to make a duck liver omelet with the duck liver from inside the duck we roasted last Sunday. I put the neck into the pot of broth and added water to cover and simmered it for several hours to enrich the stock.
I then minced ½ of a shallot and sliced several small potatoes and cut a handful of sugar snap peas in half, and sliced one large mushroom. I also diced the duck liver.
I skimmed the duck fat from the pot of broth and melted it in a medium skillet with 2 oz.of butter. When the butter was melted I added the the sugar snap peas, the potato slices, and the shallot. A minute later I added the diced duck liver. I sliced strips of Swiss Gruyere cheese and whipped four eggs and added white pepper and salt to the eggs. I covered the ingredients with the eggs and after a couple more minutes lay slices of cheese on top of the egg.
I let the omelet cook for several minutes until it appeared stiff enough to turn. It was so thick and heavy with ingredients that it broke apart when I tried to flip it but I patched it together somewhat. Here are several pictures
Mike and I ate two helpings of both dishes and I packed the remaining food into styrofoam boxes to take home.
After I left a East Ocean; I drove to Sprouts at San Mateo and Lomas to shop for food. I bought sliced turkey breast for sandwiches, four Sweet Italian sausages at $2.99/lb., a gallon of Tiilemock Rocky Road ice-cream, two green bell peppers, Brussels sprouts, green beans, two large avocados, milk, and a lb. of chocolate covered pecans.
I returned home at around 4:45. A little after 5:00 I walked about ½ mile to the country club and back.
I worked until Suzette arrived at 6:30. She was hungry and decided to eat the ½ of the duck liver omelet I made for breakfast for her dinner. I decided to eat the PPI salmon, Couscous, sugar snap peas, and cranberry from last night’s meal with the last of the Tuatea.