1 cup button mushrooms, sliced
3 cups raw spinach
1 medium apple pear (Asian pear), cored and sliced
1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons mustard
pepper

1. Stir together mayonnaise, honey and mustard and allow to chill in the fridge for at least half an hour. If you desire a thinner sauce, gradually add olive oil.
2. Combine remaining ingredients in a bowl and toss with dressing.
3. Season with freshly ground pepper and serve.

Makes 4 servings

2 eggs, beaten
2 teaspoons butter
1/4 cup cheese, shredded
salt and pepper

1. Heat butter in a non-stick omelette pan (8 inch skillet) over medium heat until it is hot enough to bubble.
2. Tilt the skillet to coat the surface with butter, then quickly pour in the eggs. They should sizzle on contact.
3. Disperse the egg mixture to evenly coat the pan and allow to firm slightly.
4. Lift up the closest edge of the omelette with a spatula and tilt the pan towards you to allow the uncooked egg to flow to the hot pan.
5. Sprinkle cheese on half of the omelette, run your spatula under the edges of the omelette and flip the other edge overtop of the cheese.
6. Continue to cook to finish the omelette and crisp the cheese if desired.
7. Season with salt and pepper and serve.

Makes 1 serving

I am happy to report that I have my first ever migraine headache today! How proud I feel to be unable to rotate my head or
move my eyes without wishing I were dead. This is a landmark moment for me, one that I hope I never have to repeat. In other news, the Chicken Soup tasted better today, both because soup generally does taste better after a day or two and because I'm getting my sense of taste back. Still, eating a meal seems a bit of a daunting task. I have been craving something in particular, a plain Cheese Omelette, so I figured I'd whip up one of those.

There are many types of omelettes with many different textures and tastes (and that's before we start talking about what
should be added other than eggs!) The best omelette I've ever had was from the Medicine Hat airport restaurant that opened
up 3 minutes early just to prepare it for me. It was a nice little rectangular package very much like a burrito with the
perfect texture. I was amazed by it, so naturally I asked him how he made it. He laughed at the compliment of "World's
greatest omelette" and told me he just "flattens it out on the grill and folds it up." Sounds simple enough… if you have an industrial-sized flat surface grill!

My least favorite omelettes are the ones you get from bitter brunch staff who totally overcook them with their little Bunsen burners and tiny thin pans. Everything is brown and basically inedible without a large dose of salt and pepper. This seems to be the most prevalent type of omelette and I'm unsure if that's because people actually like them that way or if no one ever learned to make them any different. Perhaps it's just a way of reducing the risk of salmonella-related lawsuits, I don't know.

I think omelettes cause quite a bit of unnecessary frustration and grief to many people when they try to prepare them in
their own kitchens. Generally speaking, for a lot of people omelettes are the long way of making scrambled eggs. Making the perfect omelette is really easy if you have a really good non-stick pan. It is also important to make sure that your pan is hot enough to start cooking the eggs when you add them or else it will be exceedingly difficult to flip, but it cannot be so hot that the pan quickly browns the eggs before the rest of the mixture has a chance to cook. It's also important to portion your vegetables since the water comes out on contact with the heat and can make very an unpleasant runny texture. It might sound complicated before you've mastered it, but if you're in the business of learning how to make the perfect omelette, try starting out with a simple 1 egg cheese omelette and work your way up.

Enough about omelettes. I also made a simple Honey Mustard Spinach Salad. Honey mustard
dressing is very easy to make in several different ways. The one I chose was a recipe from the internet that claimed it
tasted exactly like The Outback's. Whether or not this is true I don't know since I've never eaten at The Outback. If so, their honey mustard dressing tastes pretty much like honey mustard mayonnaise. I prefer making a simple vinaigrette with 2 parts oil to 1 part prepared mustard and enough honey to sweeten it, but I thought I'd try something a bit different.

Prepared yellow mustard definitely gives it a nicer color, but I prefer using the whole grain mustard for simple ingredient salads like this to add a bit of texture. If I thought I could stomach more food I would've added some bacon bits, tomatoes (sun-dried or otherwise) and some red onion. Fruits like pears, apples and oranges work nicely with it, too. For a twist you could add a bit of orange juice to the dressing and use an apple pear (Asian pear? what do they call these in Asia?) for a combination of all three!