Breakfast was a bowl of pineapple and banana slices, a cheese omelette with salsa, two strips of bacon, a glass of orange juice, and three cups of coffee. I weighed 158 pounds. Gretchen made the omelette in our wok. We do not have an omelette pan, so she usually just makes them in a fry pan. Coincidentally, all of the fry pans were dirty this morning, so she used the wok. It just so happens that our wok has a non-stick surface. It is our only piece of cookware that has a such a surface. The omelets were noticeably different. Not in appearance, but in taste. They were really good, though I am not sure why, but I attribute the difference to the non-stick surface.
Lots of yard work today, nothing very interesting, but enough to keep us from having lunch.
Dinner was grilled marinated sirloin steak, cole slaw, asparagus fried in bacon grease, and two Saranac Pale Ales. For dessert, we made a banana cream pie with real whipped cream and split it with the in-laws. The pie was an experiment of sorts. Gretchen wanted to try out an olive oil crust. We had tried a whole wheat version of it before on our ham, cheese, and asparagus quiche which worked out all right. This was a plain flour crust and it was tough. I think there might be two factors that accounted for the difference. First, this was a pre-baked crust with a cream filling while the quiche has the ingredients baked in the crust. That may have moistened and softened the crust. Second, the asparagus released a lot of moisture into the quiche while it was cooking, further moistening the crust. The difference in flour may have had a tertiary effect, but I am betting on the two moistening factors.