Sudden!

That's what this whole situation is.

If two weeks ago you had said to me "you're going to be packing up to move before Thanksgiving" I would have called you a nutbag. But here I am, packing up to move well before Thanksgiving.

You see, my girlfriend and I have an opportunity to move to a cheap apartment in an excellent location and we just can't pass it up. There is a certain amount of gambling involved, which neither of us are keen on, but risks sometimes need to be taken. The apartment is also smaller, which blows, but we will have a full sized stove/oven and refrigerator for the first time in ~3 years. That will be nice. But I'm afraid I'm going to be a bit scarce for a while since moving will be taking up most of my energy.

However, while I might not be posting or commenting as much, I am still reading and will be back to posting again in the future.

Western Stuffed French Toast

Omelets are hard for me to make. I've complained about it before. So when I had a craving for a western omelet I decided to make stuffed french toast instead, since it's quite a bit easier. Now I've also covered stuffed french toast before, but this time I have a trick to share that makes the savory ones a little easier. Let's just dive right in here.

First off, western omelet fixings. That would be ham, peppers and onion, often cheese. Now you want to prep your bread a bit by topping two slices with some cheese. You want it on both sides, it's going to be what keeps this from being a huge mess. What kind of cheese is up to you, but I think cheddar is the best for eggs. Now, brown up some diced ham. You want it fairly small, big chunks will be more prone to falling out. Once the ham is starting to brown toss in some diced onion, again diced small. You also want some finely diced peppers, but when you add them depends on how soft you like them. The earlier you add them the softer they'll be. Mine were frozen, so they were going to be squishy no matter what. Now here's the trick, while the filling is still hot put it on one piece of the bread then top it with the other. Press it gently and let it sit for a minute or so. This will melt the cheese just enough so when you dip it in the egg it doesn't go all flopping around, spilling the filling everywhere. Which is what you do, on both sides. Now you just cook it in a medium hot skillet, I used the same one I made the filling it since it had enough grease left from that, until brown on both sides. And that's that. Western stuffed french toast. This was wicked good kids, I highly recommend it.