This morning I was on my own for breakfast so I looked around and saw heirloom tomatoes from the garden, a jar of artichoke hearts with a few left after last night’s chickpea salad, and chive oil which I made last week as a lobster marinade and have put to good use in various applications since.

So I made an omelette.  (I am a devotee of the Alton Brown omelette method.)  And then I ate it.

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