Sunday, February 1, 2009

Rat-tailed Dog in the Year of the Ox + Spanish Omelette

Phew, I'm like a new mum (at this advanced age!) -- exhausted from endless rounds of walks, run-arounds in the park and me putting on coat and shoes (I need Velcro sneakers! Can't tie shoelaces anymore for the umpteenth time!).

The pup has grown into a teenage mutant ninja Dogzilla. Just look at the contrasting pictures.

Where has the cute little pup gone?!

Like a typical rebellious teenager, she at times does not do what I ask her to and even 'talks' back by making funny noises or barking once loudly (that got put paid with 'correction' from the puppy expert who visits us once a month). The picture at right shows you the "don't tell me what to do" brooding face, with her left ear flipped up punk-rock-style. Nice, huh? Oh, and she steals my couch-blanket too when I leave her alone in the living-room. The cheek. Apparently I'm now her 'mum' as she isn't that crazy about her original dog-mother-smell-infused towel we brought her back with.

And she snores. (Isn't it enough that my other half snores? I must be paying back for some past-life karma.)

So who has the time to cook elaborate dishes? Not me. So here's a
Spanish Omelette,
adapted from recipes on the 'Net and what a Spanish friend taught me:

(serves 2)


2 teaspoons extra-virgin olive oil
1 medium potato, cut into small cubes
salt n pepper, to taste
1/2 onion, chopped (optional)
3 eggs
1 tomato, cubed
4 button mushrooms, sliced (optional)
2 tablespoons grated cheese (optional)
1 tablespoon chives or spring onions, snipped (optional)


1. Heat oil to medium hot in a small frying pan (the size you want for your omelette). Cook the potato cubes in it for 10 minutes, or until you can pierce a piece with a chopstick.
2. Grind salt and pepper to taste over the potato. Add mushrooms, onions (the Spaniards do NOT usually use onion or garlic for this but I like them) and whatever veggies you like. Add tomato last.
3. Beat eggs in a bowl and season with salt and pepper.
4. Pour into the veggies in pan. Sprinkle grated cheese over it if using.
5. Down heat to medium-low. Cover the pan if you like -- to help the top to gel faster.
6. Lift side of omelette to check done-ness. Be careful not to overcook. Carefully slide the omelette onto a plate bigger than your pan. Replace upside-down pan over it (put a silicone or heat-proof pad over pan bottom if it feels safer) and flip over. Remove plate and place pan back on stove.
7. Cook for 1 or 2 more minutes and invert or slide omelette onto serving plate. Eat it warm (before the dog needs to go out for yet another pee-poo).

My old living-room

My old living-room
In Petaling Jaya, Malaysia

A cherished dream

A cherished dream
To live on a pale beach by a crystal clear sea. (This was taken on the east coast of Johor state, Malaysia.)