Hi there - it's been a couple... The quarantine (excuse me, #saferathome orders) sort of took over our lives in March as we began to deal with the very real threat of COVID -19, a novel coronavirus. But we haven't stopped cooking, in fact, if anything we're probably cooking more than ever so I'll try to get back into the blogging habit too. First up - Frittata This is an excellent (you guessed it) clean out the fridge meal. You can put darn near anything into a frittata and it will be delicious. I usually make two because our family has, ahem, differing tastes. So the first one has potato, onion, mushroom, yellow pepper, cauliflower, kale and then salt, pepper and red pepper flakes. (cooked in that order - longest cooking time to shortest - lots of olive oil for those potatoes so they don't stick). Do NOT skimp on the salt. It look like this before the egg Then I added a generous pat of butter (a tablespoon or more) into the middle to coat the bottom...
This blog used to be called, "Remember that time we remodeled our kitchen and didn't get divorced?" But that project is over and I didn't have time to write about it while it was happening. The cooking, however, continues. So this space has been re-purposed. Introducing, "What We Ate: a seasonal reminder of dinner at our house."