Today's breakfast was a treat; not so much what I had, but the circumstances.
I had arranged for a retired priest to take the morning Mass and confessions, so that enabled a little more leisure this morning. Nice!
You may wonder why I did that. Two reasons: first, I have three Masses today (early Mass, wedding, plus Sunday vigil), and a priest is not supposed to offer that many Masses except for real need. That's to prevent what ought to be the life-giving center of a priest's life from becoming something mechanical or a drudgery. My second reason was to allow the people to have an alternate confessor, in case they have any qualms about going to a familiar priest -- i.e., their pastor.
At any rate, today's breakfast was all about goetta. A lot of you don't know what that is. This is the technical definition, but this is the true reality. Even though goetta is a Cincinnati thing, the nearby Krogers store carries it. So first thing I did (after making coffee) was to slice it up and fry it, with a little bacon fat. You can fry it without any added fat, as it has some fat in it, but not much; the added fat -- you could use butter or olive oil -- gives it a nice crispiness and keeps it from sticking at the beginning.
Then I found half an onion in the fridge, and thought I could use that. So I chopped that up while the goetta was sizzling. When the goetta was finished -- in two batches, meaning I have leftovers! -- I tossed some butter into the pan and added the onions. Then I quickly whipped up some eggs, poured that over the onions for the omelette.
Making an omelette -- at least, as I make it -- is pretty easy. You just pour in the eggs and don't stir them much. But you do want to pull back the edges of the egg from the pan, allowing the remaining liquid part of the egg to touch the hot pan. It works better if you take the omelette out before it looks totally "dry"; this is always my mistake, waiting too long. When it's ready, you roll it up and turn it over onto the plate. At the last minute, I decided to throw some grated Parmesan cheese in.
Anyway, here's what it looked like:
That is, after I ate it -- sorry! But it was hot and I was hungry; do you think I'm crazy?
Now I have to write my homily for Sunday, which I've been putting off.