Years ago, I embarked on a business trip and my college friend Ellen graciously offered her extra bedroom as a place to stay for my visit to her city. My plane was delayed and I didn’t arrive until late in the evening. I hadn’t eaten all day and was not only hungry, but too tired from the ordeal to go out to a restaurant. Ellen simply pulled out some eggs, cheese, and herbed breadcrumbs, and made me a meal that I will never forget. It was simple, easy, and sustained a weary traveler until the next day. I have modified the recipe somewhat over the many years since, but the idea is still the same.

Omelette lightly stuffed with cheddar cheese, fresh herbs, and breadcrumbs;
 fried potatoes; baby salad greens with house vinaigrette
An apple