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We had some sausage in the fridge that was intended for the grill, but hadn't been made yet, so I was inspired this morning to try making an omelet in the oven, something I've wanted to attempt since having one in a diner a few months ago. It turned out great, and though it took far longer than cooking it on the stovetop, it was a simpler process. I just browned the sausage and put it in a cast iron skillet on some eggs mixed with a little water (I make a mean omelet, and the pro tip is water instead of milk) and some cheddar cheese. I started it briefly on the stove, and then popped it in the oven at 350 for 20 minutes, and it was perfect with no delicate turning required. The one thing I failed to do was remember to avoid touching the skillet handle with a bare hand after it was out of the oven (ouch!), but luckily the contact was brief enough to avoid a real burn.
R.I.P.: Benoit Mandelbrot, Mathematician, Dies at 85.
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