Eating gourmet for breakfast
I love the smell of fresh food. I love the rainbow array of colors of fresh vegetables.
This morning I was left with organic smoked corn, homemade bacon, tomatoes, swiss chard, garlic scapes, oregano, feta, and organic free range eggs. This calls for frittata deluxe!
I have no idea how to make frittata. All I know is that it is kind of an omlette you don’t fold in half in the pan. I chopped and dried the chard in a bowl of water, then transferring to a salad spinner. Water, dirt, and chard was flung all over the kitchen as I lifted the lid a bit too early. Darn! Lettuce is not something my uber mobile floor cleaners, the two resident German shepherds, will not pick up.
Bacon grease mixed with greens coated the kitchen counters and stove top in a light brown gooey glaze. The floor and counter tops were sprinkled in a confetti of vegetable matter, water, and mud. Things were going well. I was also running out of counter space, so I moved over the the movable butcher block table and begun whipping the eggs, oregano, and feta together. Add frothy egg-cheese foam glue to the party and I am ready to heat things up. Everything turned out wonderful, twenty minutes after Aaron’s potatoes were done. Who’s complaining, look at this beaut!
It’s missing one thing. One crucial ingredient that I’ve found at the farmer’s market. Unhomogenized milk. The kind where the cream floats up to the top if you let it sit.
This is to store milk as demi’s bacon is to store bacon.
I tasted unhomogenized milk for the first time this past summer. I was unbelievable! Check the farmer’s markets for it. It was there only once, but I check every week. It’s like crack.