“The best conversations with mothers always take place in silence, when only the heart speaks.” ~ Carrie Latet
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It was a strange Mother’s Day without our traditional barbecued ribs on our son’s deck. It was cold and rainy, but still a nice time to remember my dear mother, hard to believe she has been gone for 9 years. Our daughter delivered a ‘La Casita’ lunch to our front door… and our son’s family delivered a beautiful plant to our back patio. We should be able to leave it outside next week, when temperatures are supposed to reach the 80s!
RECIPE OF THE WEEK
I have been finding my favorite breakfast during the coronavirus shutdown has been a scrambled egg and spinach… eaten with whatever else we have on hand, be it a croissant, cinnamon circle bread, muffins, etc. I remember the movie ‘The Hundred Foot Journey’, where the head chef had job applicants prepare her an egg as their ‘audition’… it stuck with me.
EGGS AND SPINACH
- Fresh baby spinach
- 1-2 eggs
- 1-2 tablespoons milk, if desired
- Butter
- Salt & pepper
Heat a large frying pan with medium high heat. Add a couple tablespoons butter, melt to coat the pan.
Grab a handful on fresh baby spinach and put it in the pan. Stir and cook until it starts to wilt. Season with salt and pepper and push to one side of the pan, away from the heat of the burner.
Melt another tablespoon butter in the frying pan on the side opposite the spinach and turn the heat down a bit. Either whisk egg(s) and 1 tablespoon milk per egg in a small bowl and season with salt and pepper, or break the egg right into the pan and lightly scramble it there.
As the egg(s) begin to set, gently push the egg(s) across the pan with an inverted turner, lifting the egg so the liquid flows to the bottom. Cook slowly until no visible liquid remains, but it still looks moist.
Serve egg and spinach together with toast or a muffin, or as a croissant sandwich, or however you choose… a great way to start the day!
