block play.

Tying up loose ends from Arizona. First, it has come to my attention that not everyone realized that only one of the dachshunds in these pictures is real.

Secondly: hospitality is a wonderful thing. This is what greeted me Saturday morning: hot Italian sausage, the kind of fennel seed filled thing we don't see much of in Amsterdam.

Thirdly. In my quest to use up leftovers, I made an excellent omelette from some of our pizza topping leftovers.

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parmesan-arugula omelette with truffle oil.

2 handfuls arugula, chopped
1/2 cup parmigiano-reggiano, grated
3 eggs
butter
salt
pepper
truffle oil

Wilt arugula, add cheese stir til it melts. Drain any liquid off and reserve arugula/cheese mixture. Melt butter, make omelette. Top with more cheese and a drizzle of truffle oil.

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