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If you watch Julia Child doing a French omlette, she adds a bit of water and uses an extremely hot pan. The omlette cooks is maybe 20-30 seconds with constant shaking. The methods that add milk or cream are low heat methods, and cook much slower. Both are good, just depends on what you like.

For burgers, I am a big fan of R.F. O'Sullivan's in Somerville. I think they are better than Bartley's

oh! farmer's markets are different. those are awesome to visit. my fav is the setup in ottawa, with streets and streets of things.

Just read your post. Arrived in Pensacola, Florida and within two hours I went grocery shopping. Tomorrow is day two and at least one more grocery store. Just fun to check out the shelves for local goodies and things I have not tried. Scored some White Lilly flour on my trip today.

I find adding a splash [ only a tsp or so per egg ] of water helps to breakup the protien molecule that easily join up into chains [those stubborn glops of white] while whisking to achieve a homogeneious blending of white and yolk quickly .Its a bio-chem thing where the ends of protien molecules like to attach to another molecule thats why eggs will blend and bind so well with other ingredients and water is an excellent neutral liquid to serve this purpose . It may be a tad thinner but thats only from the protien molecule chains being broken down to a smaller size and may even add to the fluffiness . I dont get watery scrambled eggs by not over cooking them .
If I have heavy cream on hand I use it instead if I want a little richer result , say for a fried egg and cheese sandwich , but by whisking thouroughly they will still be fluffy but maybe not quite as much. As mentioned when adding dairy you must watchout for burning.
As fast as eggs cook [even on a medium heat] I wouldnt turn away from them especially towards the end.
I'm going to make myself an egg and cheese sandwich now for my "BRUNCH". need a quick bite to get me through til supper at 4 P.M.

I sure check out as many stores as I can when traveling, it gives you the flavor of local life. If you ever get to Helsinki, Finland, check out a Stockmann. They carry everything from clothing, toys and sporting goods. As crazy as this sounds, they have gourmet food sections and a huge liquor department. All seem to be run 100% separately, so it doesent come off as the jack of all trades-master of none like Wal-Mart or Costco. All kinds of bulk foods and TONS of cool stuff I never saw before....

Butternut squash lasgana

Giada actually has a fantastic veggie lasagne...She makes individual portions, but I just make it in a regular 9 x 13 pan. Delicious!

For size alone, Woodman's in Madison, WI is worth a visit. Biggest beer and cheese selections anywhere. To go up and down each aisle would take a couple of days.
Jerry

All of the mentions of raspberry or other types of jam made me think of my favorite type of grilled cheese sandwich on steroids... the Monte Christo.
I have never made one as good as the ones served to me by a waiter, and the best I have had were served in Las Vegas.
At home, it's sharp cheddar, sour dough, butter on the outside and mayo & mustard on the inside. Nothing to it!

I make grilled cheese as my father taught me - on a waffle iron. Not the kind used for Belgium waffles but an old time waffle iron.

Supermarket white or whole wheat bread, though sometimes I use Philadelphia's Metroplitan Bakery's whole grain bread. A healthy smear of soft and real butter on the sides meeting the grill.

Sliceable aged cheddar cheese - cut thick - enough to cover one piece of bread.

Optional, but should be mandatory - in-season tomatoes, the ones that still taste like tomatoes, and leftover baked ham. There should always be leftover baked ham in the fridge.

Fold the sandwich together, buttered sides out, and place on the heated waffle iron. Close the top and be patient. The sandwich is done when the bread is buttery crisp and the cheese starts melting onto the waffle iron's crevices.

Serve with waffle iron chese scrapings on the side. Those obsessed with such things, and I seem to be, will appreciate the grid network on the sandwich which promotes an orderly section by section and row by row consumption.

Can't beat the gyro!

feta with any veggies