You've found the online home of Glancy family cooking. It's a quick reference for members of the Glancy family, which flourished in the Johnstown, PA area, but has since spread around the world.
Family members have carried these recipes around in Xeroxed binders for years; now it's hopefully a little easier to double-check ingredients on the go. If you just happened across this site, we hope you find something here to make your family gatherings a little tastier. Enjoy!
Confession time: I struggled for years with eggs. Omelets are one of my favorite things in the world -- tasty, adaptable to whatever you have on hand, a nice, buttery, protein-filled way to start the day... but I just couldn't get them to come out right. Overcooked, rubbery, ingredients that didn't cook evenly, etc.
So finally, I hit a point where my determination (or stubbornness, depending on how generous you want to be) kicked in. I made myself an omelet every morning, no exceptions. And a month later, I had finally figured out all the things I was doing wrong, and could consistently make a breakfast I was happy with.
If there's a white whale in your own culinary ocean, maybe you can make this February the time to finally go after it. Think of it as your own personal Groundhog Day loop. Just keep cooking until you figure it out!
(One suggestion: maybe don't pick something like lobster, where there's a risk of going broke before you master it.)