Very ripe peaches calling for a no sugar topper.
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I have a cup & saucer of Mom’s pattern. As for ever ordering any more dishes in this lifetime, I’d have to buy a spare condo to store them. I have 2 full sets of china and (trying to count here) 3 or four sets of regular dishes, plus maybe 6 sets of dinner and salad plates, plus other complete sets — from my parents - in storage At least.
This was my Mom’s pattern. I think the photo is from eBay; it’s saved from the web. Of course, I forgot to label it.
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Sounds like you’re set for now then? 
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God Help Me. And let’s not even talk about flatware and silverware (admittedly takes up a whole lot less room).
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I tried to make a Greek Asparagus Omelette again. Closer, but no cigar. I attempted the plate method but it broke into pieces.
Goal , Olive Tomato’s omelette . Maybe I have too much asparagus: egg to flip more easily.
I’m going to make Akis’ Omelette, which looks like it might not get flipped, next time.
https://akispetretzikis.com/en/recipe/6384/omeleta-me-sparagiac
Or maybe this instead.
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It might be a function of the size of the pan. I have been using an 8" pan for 2-3 eggs (~1 serving) and then adjust the heat and cook time depending on how my ingredients are behaving. Seems to work.
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The usual Berlin spread of SBEs, a sourdough loaf fresh from the Thursday market, the last of the San Daniele ham, cheese plate: Taleggio, Toma, Cuor di Capra, plus a trio of smoked fish we also picked up at the market: catfish (fantastic, very aromatic & meaty - nothing like its US cousin), salmon, and butterfish. I picked up a horseradish mousse bc we were low on the real deal, but it was disappointingly lacking bite.
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Good to know. I think I might try using a metal circle in the pan next time, to make mini omelettes that are easier to flip. It’s probably also my spatula and skill set causing the failures
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Chive-scrambled eggs with Hollandaise. Cake d’Alsace with scallion, gruyere, and bacon - pan-toasted in butter. Garden asparagus spears. Freshly-picked strawberries.
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I found some on Replacements.com.
Very pretty and apparently popular.
Scrambled, omelet, it’s all good 
Are you using a non stick pan? If you’re not comfortable flipping it, just finish it off under the broiler.
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Nope, stainless steel All-Clad. I don’t use any non-stick anything. I will try again, might use the broiler next time!
Thanks for the tip 
Welp, there’s your problem right there.
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I’ll wreck the coating and add to landfill. I’ll just scramble or bake or work on my technique.
Ok
Don’t matter.
It all looks the same once it goes down.
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I would not trust Aki. “Add salt and sauté the onion for 1-2 minutes until caramelized.” Yeah, no.
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Shouldn’t it look better going in than coming out though? 
That breadcrumb pancake was always my first bites as a kid when my mom made chicken cutlets!
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That’s a low bar, no?
