last spring, Stacy and I kept daffodils on our desks as long as they were in season. Now I’m on the other side of the country, but it’s pretty grey outside and so they seem even a little more important than ever. And they remind me of her …
So I have a dozen FRESH and lovely eggs. For dinner, I made frittita #2 (also good) and then decide to hardboil a few more for egg salad sandwiches. And here’s a sad fact; I can’t remember how to hard-cook eggs. Ever.
Each time I do it, I have to pull out my mother’s battered 1960’s-odd Better Homes and Gardens cookbook to remind myself. This time? I didn’t do the refersher course. The frittita turned out fine. The hard-cooked eggs? Ya, not so much.
The rest of the day, however, was lovely. Jess and I met up at the market, then had Teaism breakfast
Please let me extend my thanks to all of you for continuing to pay your taxes so that I can go to all these museums for free! Or better yet, come and visit and then we can go together …
take one charming hostess (thanks, K), add four varieties of macaroni & cheese (three homemade + Kraft), a couple of green salads, dessert, lots of wine and board games.
Mix liberally. Enjoy!
according to some of the Pennsylvania people, that’s what these are called - globs. They’re sort of like a soft cookie sandwich with incredibly sweet filling. After Googling glob, glob+bakery, glob+cookie, etc, I’ve been unable to locate anything, so I’m not sure how accurate that is, but am willing to go with it for want of any other information.
I found it on my desk this morning. I’m not entirely sure who left it, but everyone else got one too, so I figured that it must be legit. Maybe it’s a quaint East Coast tradition?
just the right weather for standing around outside to watch the eclipse …
Most of the time I collect recipes from the internet, but never make them. Today, however, this looked good and I had all the ingredients (or close enough). So I mixed it all up and then threw it into my little cast iron skillet for the final baking and Yum!
12 oz. mushrooms, cleaned and sliced
2-3 tsp. olive oil
1-2 green onions, sliced
2 cups chopped baby spinach leaves (washed and dried)
6 eggs
1/2 cup grated cheese, plus a more to sprinkle on top
1/4 cup parmesan cheese
Heat 1 tsp. olive oil over medium heat. Add mushrooms, sand saute about 5 minutes, until mushrooms are softened and liquid has evaporated. Add a tiny bit more oil, then add green onions and spinach to mushrooms and saute 2-3 minutes, until spinach has wilted quite a bit.
While spinach is wilting, beat eggs well. Sprinkle cheese over wilted spinach/mushroom mixture and let melt about 1 minute. Then pour eggs over, using a fork to separate the veggies so egg runs down between vegetable pieces. Cover pan with lid, reduce heat to very low and cook about 15 minutes, or until eggs are nearly set but still slightly soft in spots.
Remove lid and put frittata under the broiler for 3-5 minutes until the top is browned and eggs are set. Let cool about 2 minutes, then slice into six pieces. Serve hot.
So there was brunch in the slanting late morning sun and then there was more sleep (because 4AM is really early) and then it was out into the cold for fish and chips and drinks while we listened to some random cover band. Sunday, we went for brunch at Tonic, although we didn’t have the White Trash Mimosas (Miller Lite & Tang just don’t cut it for me ever) and then we wandered through the Watergate
on the way to the Kennedy Center
at see Japan! Culture + Hyperculture Festival, with really cool robots,
art installations,
and all manner of other entertainments. Good stuff.
