Omelette with leftover salad

It's interesting how you can make hot morning meal out of your dinner cold salad. Almost any salad would do with exception of leaf salad and cucumbers, I guess.
I would probably stay away from grain salad like tabouli or quinoa. 
There should be no rich dressing (oil dressing is Okay).
Take tomato, onion and dill salad.
Take tomato, mozzarella and basil salad.
Take beans, cilantro and garlic salad.
Take tomato, peppers, mushrooms and fresh herbs salad.
Take smoked fish and potato salad.
I mean take this salad left over from yesterday's late night party. 

Recipe #one. 

Heat up frying pan with some oil, throw a little or a lot of above-said salad , beat a couple of eggs with a pinch of salt (optional - with milk and whatever else you like to make your omelette rather thick or rather tender: a hint of soda and a tablespoon of flour or a tablespoon or two of cottage cheese). Pour eggs over and flip at once. 

Recipe #two. 

Prep your omelette, top it with your leftover salad and fold. In #two even cubed avocado with eggs and chopped onion salad will work fine (never had it left over).

Recipe #three.

Prep your omelette pale. Flip. Top it with your leftover salad and fold. Cook your half-circle of an omelette for another minute or two. Cheese works specifically well in #3.

You got hot nutritious breakfast in minutes despite hangover and lack of motivation syndrome. 

Serve with a a pickle on the side, small glass of orange juice and a large cup of coffee. Given the circumstances, better than sex.  

Pregnancy with no limitations and childbirth with no pain

In this article -  The psychological trauma behind surrogate pregnancies
- the author makes bold statements regarding the motives of the parents who decide to outsource pregnancy. He suggests they do so in order to avoid the discomfort and physical limitations of  pregnancy and the pain of childbirth.
I suppose many parents for whom hiring a surrogate mother is the only way to have a genetically related baby would disagree.

But let's imagine it's all true and money is the only issue.
Some choldfree don't want kids and it won't matter for them that a painless option exists. Some are afraid of  pregnancy, birth and sleepless nights. If a couple can pay for a surrogate, obviously they can pay for a nanny.  Just curious how many childfree couples may change their view on childbirth if surrogate pregnancy becomes more of a mainstream.

Fish with edible bones

I got inspiration for this dish from the old gefilte fish recipe.
But I prefer my fish whole, hence no grinding.

Fish whole 4-6 lb., once cut into pieces, should make a nice round in a wide pot. 

Beets, carrots, onions. 

Bay leaf, whole white pepper, salt, sugar. 

I did it with whitefish, I did it with salmon. It should work with carp and pike but I haven't tried it in my kitchen.
Depending on the size and the thickness of the bones the cooking time may vary.
It took 3 hours to make the bones of 4 lb whitefish fragile and chewable.
Salmon bones gave in only partially but it was a bigger fish with much thicker spine. 

Take one whole gutted and scaled fish. Cut it into portions: cut through skin and bones. Peel raw beets. Put slices of beets on the bottom of a wide pot - a single layer will suffice. Arrange the fish with the tail and head on the top of beets (well, my salmon was missing the head, but the dish still came out beautifully).  Peel a thick carrot, cut it into think rounds. Put slices of carrot between fish slices. Put carrot slices and beet slices between fish and the walls of the pot. The fish shouldn't touch metal anywhere. Cut a big onion or a couple of medium size onions  into rounds and arrange on top of the fish in single layer. Mix generous amount of salt and a hint of sugar (1 teaspoon) with water and pour over the dish. Add more water as to cover the fish completely. Bring to boil and then simmer on low for about 3-4 hours. If you need to add water, do so. If you need to add salt, mix it with water first. Add bay leaf and white pepper an hour before you think you are done.
Once you are done, let the fish cool down.
Prepare a big serving dish. With your own hands take the fish slices out one by one and arrange on the dish, head and tail and everything else in between. Decorate with carrot slices (surprisingly, they won't fall apart after all that cooking).
Now, take out whatever elements are left in the pot or put the stock through the colander. Peel some medium or small potatoes and boil them whole in this fish-vegetable stock. After they cool down, add potatoes to the serving dish.
I can imagine you cook this dish a day before actually serving it. 
Unlike fish cooked fast, this fish will be very appealing on day three and even four.
Once you have it available, it's a true mouth-watering experience.

Labels: food, recipes, fish.