Something and nothing

It’s been a frustrating evening after an enjoyable day. There was a birthday celebration at lunchtime in a new-ish and very nice local café, the Cozi Café on Whitecross Road – in Weston-super-Mare, where I live. It was my friend Fenja Hill the writer who was celebrating, so we had brunch/lunch and presented cards and gifts and had a merry gossip about all sorts of things. Back at home, I’ve set to with trying to finally knock my next Radwinter into shape to upload and order a proof copy to make the final checks. Unfortunately, I had forgotten that Amazon doesn’t really like Google docs and I was having frustrating difficulties trying to get it all uploaded until I remembered. Grrrrrrrrrrr! Plan for tomorrow, find a computer with Word, and try all over again.

I have at least got a title for Radwinter VIII, “Something and Nothing” and here is the blurb:

Thomas Radwinter has resolved to take on only the most harmless commissions – no tricky or dangerous undertakings to put his life at risk. Investigating the disappearance of an eccentric old lady with emerald earrings, helping a friend prove her missing husband was indeed lost at sea, and solving the mystery of a flying cow, seem safe enough. “My life is now what you might call boring. No mysteries, no narrow escapes from crazy people, no near death experiences at the hands of violent murderers, no food for disturbing nightmares… but… being boring is – well, if I’m honest, it’s actually jolly dull… tedious in fact.” However, there’s an annoying drunk constantly mistaken for Thomas,  two little girls abandoned by their family, and an empty and possibly haunted hotel.

Because I need to get back to Thomas, I won’t write more here now, except to share a recipe I found in the bottom of a plastic bag full of wrapping paper and postcards:

Country Omelet

Separate whites from yolks of 2-3 eggs. Beat yolks with 1 teaspoon water for each egg. Season well. Add stiffly beaten egg whites, folding in gently.

Add a few cooked and diced vegetables or a few pieces crisp fried bacon or pinch dried herbs.
Melt a knob of butter in omelet pan and pour in egg mixture. Cook gently, using a palette knife or spoon to loosen cooked mixture from edges. Have grill hot and when omelet is nearly cooked, gently brown uppermost side under grill. Turn out on hot plate and serve with potato crisps warmed in oven with plates.

The cutting was on a very small piece of newspaper, barely 2 inches by 2, which is why the recipe is written in such an abbreviated way. I have no idea where it came from or how old, possibly from my aunty’s collection which she saved from the 1960’s