What We Ate: a seasonal reminder of dinner at our house.

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...

As happens nearly once a week, I discovered that the thing I had planned to make for dinner wasn't going to work. It's usually one of two things that lands me in this situation: a missing ingredient (for which I can often compensate) or not enough time/poor planning. Tonight it was neither of those, instead, I found myself staring at the list of options on the white board (which is silver in our house) and thinking that none of it was quite right to accommodate the evening activity. The activity in question is a district-wide band concert whereby dedicated parents sit in bleachers at the field house and watch every band in the district plan one, two or three pieces. There are eight bands. Eight. And tonight was our fourth round of this (it only happens every other year). So dinner needed to be something that could be ready by 5:30, eaten on the fly for one or two or three and still good four hours later when hungry musicians would again appear ready for "real dinner....