New recipe, January 2, 2013

Today's new recipe is the Classic French Omelet, from the January/February Cooking Light. This is really about the technique, which I confess I did not know. It makes a wonderful creamy omelet--we give it a 5. And hopefully with practice I'll get it to look perfect as well! Served with an arugula red pepper salad, sorpressata, wild boar salami, and a bit of asiago.

Wine: Ribbonwood Marlborough Sauvignon Blanc 2010