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A cheese omelette can be made using different types of cheese. It can also be enhanced with additional ingredients, such as mushrooms, herbs, and ham. What ever ingredients you add to the omelette will need to be already cooked, with the exception of herbs and cheese. This section will give you some recipe variations and ideas. You can experiment using different types of cheese in your omelette, such as Feta cheese and Parmesan cheese. Keep in mind, however, that different types of cheese pair better with different types of ingredients. Here are some examples: Feta cheese pairs best with tomatoes, spinach, and broccoli. Parmesan cheese works best with ham, onions, and mushrooms. Cheddar cheese works well with almost anything, but especially bacon, ham, and tomatoes. When choosing your ingredients, try not to add too many; this may cause the omelette to fall apart when you try to fold it or move it to a plate. Instead, consider limiting yourself to two or three extra ingredients (excluding the eggs and seasoning). Dice 1 tomato and mix it with tablespoon of olive oil, 1 tablespoon of Cheddar cheese, 3 chopped basil leaves, and 1 chopped spring onion. Grease your skillet with tablespoon of olive oil, and fry your omelette as usual. Once it begins to set, add the tomato and cheese mixture on top, and fold it over. Let the omelette cook for 30 more seconds before removing it from the heat and serving it. Cook your omelette as usual, but add a slice of finely-chopped ham to the cheese mixture. After you fold the omelette in half, but before your serve it, garnish it with a sprinkle of chopped up ham. Heat a handful of sliced mushrooms in 1 tablespoon of olive oil for 2 to 3 minutes, or until the mushrooms are golden-brown. Scoop the mushrooms from the pan and mix then with cup (25 grams) of grated Cheddar cheese and chopped parsley. Cook your omelette as normal, and add sprinkle the cheese-parsley-mushroom mixture. down the middle before folding it in half and serving it.

summary: Consider adding variations to your omelette. Use different types of cheese. Limit your ingredients. Add some color to your omelette with tomatoes and spring onion. Make a ham and cheese omelette. Add sliced mushrooms to the omelette.

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Place 2.2 pounds (1.00kg) of pork spareribs on a cutting board and use a sharp knife to cut in between each rib. This will make several small serving pieces. Put the individual pork spareribs into a large pot and pour in enough water to cover the spareribs by 1 inch (2.5cm). The amount of water you need will depend on the size pot you're using. Turn the burner to high heat and put the lid on the pot. Once the water begins to boil, remove the lid and boil the pork spareribs so they soften just a little. The pork should release protein molecules that will float like scum on the surface of the water. Pour the scummy water out of the pot and pour in fresh water to cover the pork spareribs by 1 inch (2.5cm). Add 1 quartered onion to the pot along with 1 tablespoon (8 g) of whole peppercorns and 12 inch (1.3cm) of peeled, fresh ginger. If there's a lot of scum on the spareribs after you drain the water, rinse the spareribs before returning them to the pot. Keep the burner at high heat so the new water in the pot begins to boil. Then turn the burner down to medium heat so the water bubbles gently. Simmer the uncovered pot of spareribs for 1 hour so the pork becomes a little softer. If more scum floats to the surface of the water, skim it off and discard it. You may need to add more water to keep the spareribs covered as they simmer. Pull away the outer leaves from each ear of corn. Then grab the inner strands near the top of the ear and pull down. This should remove all of the leaves and silk. Place your shucked corn on a cutting board and cut it into 4 even pieces. Repeat this for the other 2 ears of corn. You should end up with 12 small corn cobettes. Use tongs to slowly lower the 12 pieces of corn into the pot with the pork spareribs and seasonings. Continue to simmer the nilagang baboy until the corn softens and becomes bright in color. Put 3 peeled potatoes on your cutting board and cut each one into 4 equal-sized pieces. Add the quartered potatoes to the pot and let them bubble gently. The potatoes should still hold their shape. Use your favorite type of potato such as russet, yukon gold, or new potatoes. Trim the base from 1 bunch of bok choy. If the bok choy is large, chop it into a few rough pieces. Add the pieces or smaller bok choy to the pot and stir it. Simmer the bok choy in the nilagang baboy for 2 to 3 minutes so it wilts and the remaining vegetables are completely cooked. If you can't find bok choy, you can use pechay instead. Turn off the burner and taste the soup. Add salt according to your taste and divide the nilagang baboy between serving dishes. Garnish each dish with some chopped spring onions and consider serving it with fish sauce (patis) and kalamansi juice. Refrigerate leftover nilagang baboy in an airtight container and use it within 3 or 4 days.

summary: Cut the pork spareribs and put them in a pot with water. Boil the pork spareribs for 2 to 3 minutes. Replace the water and add onion, peppercorns, and ginger. Heat the water and simmer the mixture for 1 hour. Shuck 3 ears of corn and cut each into 4 pieces. Put the corn cobettes into the pot and simmer them for 15 to 20 minutes. Add quartered potatoes and simmer them for 5 to 8 minutes. Put bok choy in the pot and simmer it for 2 to 3 minutes. Garnish the nilagang baboy with chopped spring onions and serve it.

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Try to remain calm. The calmer you are, the better you will be able to think on your feet. Deep breaths should come from your diaphragm. Place a hand on your stomach and feel it expand when you breathe in and contract when you breathe out. If taking a deep breath doesn't help, count to five. You might also clench muscle groups for several seconds and then relax. Begin with your shoulders and then work down to your feet. You might be angry, but don't start threatening the caller or yelling at them. That's counter-productive and you won't get helpful information. Instead say, "You're calling in a bomb threat? I'm listening." You need to take down as much information as possible from the caller. Reach for nearby notepad or sheet of paper. Grab a pencil or pen. If your phone has a display, then write down the number that shows up. The police might be able to trace this number. For example, "Monday, March 27, 2017 at 11:44 am." Do this as soon as possible so that you don't forget. Stay on the line. Hand your colleague a short note asking them to call the police. Write "Bomb threat. Call police now." Keep it short. Avoid talking all over the caller. Let them speak, because they have important information to share. If you have trouble hearing, hand the phone to a coworker so that they can listen to the caller. Sometimes, when we're nervous, the blood starts pumping in our ears. It's okay. Just hand the phone to someone who can calmly listen to the caller.
summary: Take a deep breath. Avoid making threats. Grab a notepad. Copy down the number. Write down the day and time. Give a coworker a handwritten note. Listen to the caller.