Frittata

While cooking an fried egg the other day, some of the hot oil jumped out of the pan and burned my thigh quite badly. 

It’s been a while since I’ve been in the kitchen. 

I’ve moved again, and I like my new place more than I like any of the past places I’ve lived in the past four years. It’s just the right size. Additionally, I realized recently that I was spending far too much eating mediocre lunches and breakfasts on the fly. So I’ve been striving to prepare all of my own food ahead of time. This means I eat cold rice and beans most days, which is actually a lot better than I thought it would be. I’ve become mildly obsessed with Food52’s Not Sad Desk Lunch series, though I doubt I’ll make anything so glamorous. 

I’ve been thinking a lot about The Internet, and self-doubt, what it means to forgive and also what I want to look like this year. Of all of these things, the only real conclusion I’ve come to, is that I pretty much just wanna look like Cher. 

I’m always promising to write to you more, and I really do mean to. That said, I’ve never been this busy in my entire life. I’m playing so much music,  and my friends are back in town, and the free time it takes to cook thoughtfully isn’t really there lately. 

In the meantime--

I want to leave you with this nice chart that I used the other day while making a frittata. Frittata has always slightly intimidated me, but then I realized that it’s the perfect vehicle for all of my wilted greens, and tomatoes too soft to eat. The secret is to cook all of the cruciferous vegetables and potatoes or whatever, beforehand, and then quickly add them to the swiftly cooking eggs. Frittata keeps fairly well. It is also good for lunch. 

(frittata I made did not photograph well so these are pictures of a different on-the-fly-lunch. Avocado and runny fried eggs.) 

(frittata I made did not photograph well so these are pictures of a different on-the-fly-lunch. Avocado and runny fried eggs.) 

 

More soon.