I put my cold hands in the pocket of my coat and felt there was a whole in the left one. How did I do it?
Only after a few moments did I realise that another winter had almost passed and that I didn’t quite consider buying a new one. I just didn’t notice – I am amazed at how fast life can run here. That pretty Montgomery I bought in Italy before leaving for London had kept me warm for almost three, long winters. Admittedly, it looked a bit beaten up, with balls of fuzz on the side where I always hang my bag – and now, with a whole in the pocket.
I still remember the first winter I wore it, brand new, here in London. It was March, and yet the rain was still chilling the joy out of me. Something happened during that first month that I will never forget – something that felt like the ‘initiation’ of a new life in a foreign place. I was on my way back from the supermarket, bags full of groceries in hand, eyes wide open to catch every single detail of this new world around me. A bus pulled over at the bus stop as I was passing by, and suddenly something hit me like a bullet, coming from one of the windows of the upstairs deck. It was unexpected and fast. An egg. It was an egg.
It took me a few seconds to realise what it was, and by that time, the bus had already departed. Unable to move, I was invaded by a feeling of heaviness and defeat. My pretty coat was covered in slimy egg, the yolk leaking down my hands. I was a good twenty-minute walk away from home, it was raining, I couldn’t hold the umbrella, and I didn’t have anything to clean myself from the raw egg. I didn’t know what to do, so I just walked as fast as I could – I was angry, wounded. I had to find a dry cleaner – I thought – and something else to wear while my coat was kept on hold.
I survived. There I was, two years after, wearing that same coat, playing with that whole at the bottom of my pocket, and wondering where these months have gone. The worst part of winter is behind us: a new coat can wait – at least until next year.
Grated Parmesan cheese, to taste
Heat the butter in a small skillet and add the finely chopped onion or leek. Fry until lightly brown and soft, about five minutes. Transfer to a dish and reserve for later. Using two forks beat the two eggs with a generous pinch of sea salt and freshly ground pepper, Parmesan cheese and parsley. Add the cooked leek and onion. Using the same small skillet, heat some more butter, and when hot and bubbly, add the egg mixture. Let is set on the bottom, then lift it on one side and fold it over the other. Let it cook thoroughly on both sides, flipping it with a spatula half way through the cooking. Finish off with more grated Parmesan and freshly chopped parsley.
Let the omelette set and cool slightly on a plate while your toast your bread. Make your sandwich and enjoy with a glass of wine.