Originally uploaded by genna.rhodes.
Feeling ridiculously happy this evening. Had two surprises today. Firstly, an ex-pupil popped in to school to say hello. In a small community, as Alness is, this shouldn’t be a huge deal but Ramseena moved back to Kerala in India last year. She turned up today in my last class in a stunningly beautiful blue and gold sari rendering my boisterous (but lovely) third years speechless. Oh, I wish, I wish, I wish I’d had a camera. To have captured Ramseena in what turned out to be her honeymoon sari would have been wonderful. It was a truly bizarre sight to see such a sparkling vision in a dusty, grey computing room.
Secondly, one of my pupils from last term gave me a bunch of flowers to say thank you for teaching her. Now, my aunt and cousin are primary (elementary) school teachers and are inundated with gifts at several points in the year. This doesn’t happen as a secondary school teacher! Was so chuffed I shed a wee tear – much to the horror of the pupil, I should add. And, if all this wasn’t enough I have a cracking weekend coming up. Off to Aberdeenshire to see my parents, go to a food festival (Taste of Grampian – will report back) and visit my best friend and her new puppy, Rufus. Isn’t he a cutie? Enough gushing. Dinner this evening was very simple but exceptionally successful. More of a suggestion than a recipe, I think.
Artichoke Heart & Parsley Omelette
20g butter
4 artichoke hearts, tinned or marinated
Palmful of fresh parsley
3 Eggs
Salt and Pepper
- Melt half the butter in a frying pan.
- Saute the hearts gently for a minute (just to heat through).
- Meanwhile, beat the eggs, parsley and seasoning gently.
- Cut the remaining butter into little cubes and add to egg mixture.
- Pour egg mixture into hot pan and stir a few times.
- When the omelette just begins to set fold in half.
My omelettes always look terrible. This one tasted fab though!
A Wee Bit of Cooking 
I have never tried an omlet for dinner. I always think – wine and eggs? Nope. But my hubby loves omlets and that is our weekend breakfast treat. We like lots of veggies in ours. Therefore, whatever is in the frig goes into the omlet.
Yum!!!
That puppy is way too cute !!!! Have fun !
What a cute puppy!!!
What a beautiful post!
The puppy is gorgeous too 🙂
Wendy,
Just found your blog and I love it! Thank you for the nice things you said about my blog:)
It’s funny but that little bit of encouragement really helps.
So, I know what you mean about secondary teachers rarely getting thanked. And like you, I don’t normally expect it. But when it happens it means an awful lot.
What breed is the puppy? Last night we went for a walk on the beach and an older version of your friend’s puppy dashed out of a cottage and walked along with us – bringing us sticks to throw and generally providing loads of entertainment.
On our way back he skidded off happily back to his cottage and (lucky) owners. We are now talking about getting a dog…
First, love the puppy.
Eggs and artichokes are a great combo, and we do it my house too. I’ve made a frittata basically in the same way except we use olive oil instead of butter (Italian OH won’t eat butter). Also, a while ago I put a recipe on my blog for a kind of scrambled egg and artichoke mixture that we use with pasta. It’s delicious!
And thank you for your kind words at my place 🙂
He is lovely, isn’t he? 🙂
Liz – Thank you!
Rufus is a working cocker spaniel. The working dogs are slightly different from the show spaniels (like Rosie, my brother’s dog) as their heads are slightly flatter and their coats are shorter and less curly. He’s a wee cracker.
If you do get a dog be sure to attach a picture to your blog!
I certainly will. Going to find out as much as I can about them now I know the breed.
Genna got Rufus from a very good breeder. Let me know if you want their contact details. 🙂