Preface
This is the first of the possible culinary series I will be posting. Note, just possible. Because some of these cooking adventures are not worth posting for obvious reasons-- due to the graphic nature of the finished product (taste-wise or aesthetic-wise), I wouldn't dare post it. My pride, as well as your stomach, is at stake here.

Last Saturday, my parents were in Tagaytay, and after a tiring yet fun play-till-you're-dead badminton game, I arrived home in time to cook dinner for me and my sister. As usual, my devil-may-care sister did not put the oven toaster back where it came from, and 'forgot' to bring out the dishes she used for the maid to clean them. Gathering up all my strength not to hurl the appliances at the wall (it's not their fault), I just put them back in their proper places. Does she always expect other people to do things for her? Sure, we've got a maid, but it's just too narrow-minded to assume she'll do everything. I hate cleaning up after other people's messes. The next time she does that, I'll put the oven toaster on her bed for cute little ants to crawl on. That's a piece of my mind.

Getting back to the point, I began raiding the refrigerator to look for something to cook for dinner. I couldn't find anything. Anyway, I don't have the time for the frozen foods to thaw. So I checked out the pantry, deciding to cook the humble corned beef. I expected a can or two stashed in one of the shelves, but to my shock, there wasn't any! So I decided to improvise.

Anything-Goes Omelette (good for 2 persons)

Ingredients:
3 medium eggs - I have no idea what size, just use the eggs you see normally in grocery stores.
1 small can of sausages - I needed some meat, so I just picked a can of vienna sausage. You can use Ma Ling (the Chinese version of Spam), or ham.
1 small tomato - If you like tomatoes, you may add more. Lycopene is good for your health.
button mushrooms - As many as you'd like to put in your omelette.
1/2 medium-sized onion - Red or white, be my guest, as much as you please, although considering the quantity of the previous ingredients you may want to cut it down a bit, before you run out of eggs to hold everything together and end up with gunk.
dash of salt
Quickmelt cheese
fresh milk

Beat eggs. Add a dash of salt, and a little fresh milk. Careful not to overdo the milk, or else your eggs will become so runny it's egg soup. Dice and mix all other ingredients in beaten eggs-- except for the cheese. Heat frying pan or skillet. Add cooking oil (if you know how to handle teflon pans, then you won't need oil). Pour egg mixture carefully into skillet, in one or several batches, depending on how large an omelette you want to make. I suggest a size easy enough for you to flip over. Let the egg fry until the undersides are cooked. Then flip the egg over to let the other side cook. If you did not execute a perfect flip and ended up with torn egg clumps (like I did), do not despair. Do the eggs Air-Force style (hideously scrambled). Transfer to a serving dish, and grate the cheese on top while the omelette's still warm. No, it is not advisable to use ordinary cheddar cheese, 'coz I've tried it, and it was disastrous. And here's the finished product.

OK, OK! So it looks like goo from a squished bug. But it tastes good. And it's processed! Sooo healthy. I should probably spare no expense on the garnishing. Or just cover the whole thing with a blanket.

That'll do, Cat, that'll do... for now.