My parents are in town! My sister starts medical school very soon, and her “white coat” ceremony is tomorrow morning. The family spent the day driving around Cleveland's eastern suburbs and eating dinner together. I made hummus and my new omelet variant, which is reputed by my mother to taste “like custard” and have great market potential. It is very simply to make: beat two eggs. Add two more eggs, breaking up the whites as much as possible while leaving the yolks intact. Pour into pan, moving yolks far from each other. Prepare as you would an ordinary omelet. When finished, fold over such that each side gets a nice cooked yolk, then cut in half for two servings of a delicious two-egg treat. Try it sometime!

Emeril Lagasse is fantastic.