My appetite is still "wary" of most food. My body is fighting off this illness, so I'm still not at 100% full power. My husband is still pretty sick (against my advice, he did not get the "booty shot") from the doctor. I feel bad for him, so I decided to make something quick and not too spicy.
Frittatas are a quick meal, so that's exactly what I did. I didn't photograph each step, because I think frittatas are pretty easy to make. Tonight, I found 1/2 onion that had to be used, so I decided to caramelize them. I had a can of artichoke hearts, and some sun-dried tomatoes.
To me, frittatas are just like fixing an open faced omellete-- only the broiler does most of the work. After letting the eggs (six of them) "set" on the stovetop, I let the broiler finish off the top, until golden brown... just 2-3 minutes-- then added cheese for about a minute.
Speaking of cheese-- I have a confession to make. I'm not wild about goat cheese --GASP-- Wait!I didn't say I don't like goat cheese. I do think a little bit goes a long way. Okay? Goat cheese, caramelized onion and figs -- that's a tasy combo. Tonight, I used fresh mozzarella; it's what I had, anyway. I toasted some sour dough bread, with a little rasberry preserves.
Mmmmm, gooey cheese. Gotta love it. I also like leftover frittata-- room temp or reheated. It's a great way to use up leftovers and faster than making a quiche. This dinner hit the spot.I've been out of the kitchen for a few days, so I wanted to share two food blogs that you might not know about.
First, "The Caked Crusader". I love the title of that blog! If you love cake (and I most certainly do), you will enjoy the recipes, photos and witty postings. I chuckle when I read this. Then again, I have a very soft spot for British humor. I've been to the U.K. many times. Should I inherit money from a rich relative (that I don't know about), I'd live there part-time. Wear a bib, before visiting at: http://thecakedcrusader.blogspot.com/
The second blog I've recently discovered is "Culinary Types". This blog is brilliantly written and I am hooked. I am honored, and humbled, that "Culinary Types" pays a visit to my beginner blog. Such royalty!
I just had to share these newfound treasures with my foodie friends. I hope that you pay each of them a visit, and that you will enjoy their blogs as much as I do. I don't have my own personal blog award badge to give you-- but please know, that I am a fan of yours. Kudos to you!
I hope that tomorrow I will find my cooking "mojo" again. I'm already seeing the first crops of strawberries surfacing in the Salinas Valley. Oh, how I love strawberries!
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