Omelette

with shitake mushrooms, spinach, and tarragon. I don't remember if it was last summer or the one before when I discovered tarragon, but it is my herb. My usual procedure is to put it in something I'm making and then later, when I take a bite, think "good heavens! What is that extraordinary flavor?" and then remember: it's tarragon. We also had undercooked and oversalted quinoa.