Appreciation

Delicious.
I have taken to brewing my coffee with cinnamon. After grounding my coffee beans I stir in 10 or so shakes from a canister of ground cinnamon, and pour the powdery fine brown mixture into the filter for 8 cups of coffee. I am a coffee fiend.

Because I don't have a toaster, I've slid two pieces of wheat bread onto a baking sheet and into the oven with slabs of butter on them to seep into the bread. Once thoroughly soaked in the stuff I spread a light layer of an organic blackberry fruit spread I've been waiting to try. Waiting until the day I craved toast, which isn't often, oddly enough. Today's toast has changed my mind. I imagine I will be craving this toast every day.

During the brewing and toasting time I've chopped a tomato, onions, a yellow bell pepper, a mushroom, and a jalapeno (seeded) for my omelet. I'm out of eggs so I have to substitute from a carton of egg whites (a brilliant idea, inspired by my cousin and housemate Alex. They take 2 months to go bad, and you'll surely have used them by then, and they're healthier, right? Who cares, they're delicious, in fact, I might start making my omelets as egg white omelets all the time, saving whole eggs for crepes - which I never really make just for myself -, eggbread - which is not eggs in a basket -, or the odd occasion when I make deviled eggs and any other assorted cooking calling for eggs). The jalapeno seeds have touched everything and have even made their way to my top lip, resulting in a dull sting.
The egg cooks partially through, muenster and sharp cheddar are placed in the middle to melt, and all the vegetables strategically placed in the center, to make for proper omelet folding. Having covered the whole concoction in order to steam the vegetables and cook the top of the egg (another thank you to Alex for that idea), I begin to munch on the toast. It is outrageous. Truly a perfect recipe (if you can call it a recipe when so very little measuring went into it...). I devour one piece and begin to nibble the second as I remove the lid on the omelet. Gently, I fold the omelets wings over the vegetables, and their juices run out of either side of the omelet.
I can't remember the last time I appreciated a homemade meal so thoroughly. I really ought to have taken a picture of it.