Starting out the New Year right.

Photo: Cracked Crab Omlette for New Years Day Breakfast, at my mom’s house.

Some of you may know that in a past life I was a cook, and primarily a breakfast cook. For about 10 years off and on from when I was a sophmore in high school through the completion of my Masters Degree, I worked at a variety of restaurants. I was best at breakfasts, but gosh how I hated waking up early for work.

But at rare times (“rare”; get it? cook’s humor) I’ll dust off the old apron and make something special. This New Years Day morning, it was my delight to treat my family to a fresh cracked crab omlette with spinach, jack and cheddar cheese, grilled onion, mushroom, and avacado. The garnish was a pair of crab legs, tomatos on mixed greens with brie and fresh blue cheeses, tangerine sections, sourdough french bread, mini-quiche wedges, fresh coffee mixed with mudslide, a bloody mary, and orange juice.

My wife and I call such moments of sheer gastric delights as a “foo-gasm”. The only bad part is I know it’ll likely be another year until I savor another breakfast that good.