We arrived at the office at the same time, checked our emails, and caught up on the news—because apparently that’s what responsible adults do before the real excitement begins. We’re also looking forward to Hannah and her family visiting in August, so the countdown has officially started.
Around 10:00 am., I mysteriously vanished from the office. No panic was necessary—I wasn’t abducted. I had answered the irresistible call of the kitchen to start cooking breakfast. Priorities!
Sweet bell peppers will soon get mushrooms and broccoli
I thought it would be an omelet, but after a few minutes, a scramble seemed in order.
I added an English muffin and canned peaches to the meal!
The meal ended up somewhere between a scramble and an omelet.
Omelet Trivia:
- The words “omelet” and “omelet” are both correct. Omelet is the preferred American spelling, while omelet is more common in British English and French.
- The world’s largest omelet was made in 2012 in Ferreira do Zêzere using 145,000 eggs and weighed over 6.4 tons (14,000 pounds).
- A classic French omelet contains just eggs, butter, and salt—no cheese, vegetables, or meat. The filling, if any, is added just before folding.
- The French word omelet dates back to the 16th century.
- An average large egg contains about 6 grams of protein, so a three-egg omelet provides roughly 18 grams before adding fillings.
We added cheese to the mix and it was soooooooo very good!
We spent the rest of the day in the TV room, and in fact, we never got out of our jammies! We binged on “The Last Ship”. We did plan to go to the Elks for some Line Dancing, but between the last of Mary’s cold and my face looking like burnt hamburger, we decided to stay home.
Around dinner time, Mary fixed us some sandwiches, which Vicky brought from Philippe’s Restaurant in downtown LA.
In 1918, while making a policeman a sandwich, Mathieu accidentally dropped the sliced French roll into the roasting pan, which was filled with hot juices from the oven. The policeman said he’d still take the sandwich and left. The next day, the same policeman returned with some friends, asking for more dipped sandwiches. The rest, they say, is history.
It is the same as I remember 75 years ago!!!
Did You Know? Philippe’s is still in the same location they were in 1951, at a machine shop with a hotel on the second floor. I remember driving all the way from West Los Angeles every few weeks and getting sandwiches with my Mom and Dad! In the 1980s and 1990s, I would go there for lunch alone and bring back a dozen of their sandwiches for my Aunts who lived in Downey.
As you walk through the doors, you’ll see their unique setup. Philippe’s has 10 servers that it refers to as “carvers.” The carvers are stationed at a long display counter with 10 lines. Once you reach your carver, everything else is done from there. Your carver has everything needed to take your order, make your order, and give it to you right there on the spot.
Whether your choice is one of our famous French dip sandwiches, a bowl of chili, or a hot cup of coffee, Philippe’s setup is part of the tradition that has carried on. With the restaurant being family-owned, you’ll find an atmosphere and a menu that are always just like the original.
We watched TV until 11:00 pm and called it quits!
