This is one of the great books we lost in the flood – everything from heating your home with wood, to making herbal vinegars, from stenciling to goat and sheep-keeping. I like the sections on vegetable gardening and pest-control. It was one of the thousands of books offered in the PineCone Research catalog and I grabbed it. I only ordered it Monday afternoon and it’s already here! Free and fast shipping – what’s not to love?
Heard rumors that Dominicks was not only putting booze at 50% – they were restocking shelves from the warehouse. Sent FirstBorn into a snowstorm to check out the Danada Square store in Wheaton. RUMORS LIE!
Shelves were still incredibly sad, liquor was reduced 30% and going rapidly – FirstBorn said that lots of beer was already gone. I asked for a nice cream sherry or a solid port – ended up with a bottle of “my favorite” Jägermeister… (which Rachel says explains so much). While I’ve tried Jägermeister, I look upon it as more of a “wow, this cough syrup sure has a kick” kinda drink. sigh…kids
As far as I’m concerned, frittata translates to “dump old leftovers hiding in the back of the refrigerator into a bunch of eggs and pretend it’s a fancy new dish” but in Italian, so it’s fancy-schmancy!
The trick is to make sure you use a heavy skillet (cast iron is perfect) that can go from stove to oven. Pull whatever leftovers you’re using out of the fridge or open up some canned veggies. Get your eggs out early enough to warm up before beating them and preheat your oven to 400º. Pour a little oil into the skillet after it’s warmed. You’ll need a starch of some sort to suck up the eggs – use leftover rice or potatoes.
Into the skillet toss the more solid items like onions and/or meat to give them enough time to warm up. Then gopher broke with other ingredients! This frittata has rice, canned corn, Rotel tomatoes, some of that chicken Buddig lunchmeat along with lorraine swiss. You whisk the eggs together and then carefully pour, making sure to cover everything. Now, here’s the frittata trick: Let it cook for a couple of minutes on the stove, pulling the cooked eggs away from the sides and allowing the liquid to drain to the edge. Do this a few minutes until it’s not so runny and then carefully place in the oven for about 10-20 minutes. I check after 15 minutes because I use a huge skillet filled to the top, but if you’re using a smaller skillet you’ll need less baking. Insert a knife into the center to see if the mixture has set; if so, take out of the oven and let rest for about five minutes. Enjoy!
This is just after the eggs have been added; I’m using the fork to pull the eggs away from the edge.
The finished product, hot out of the oven.
Plated and ready for PITA to dig in – this was a wonderful concoction. Frittatas are even better as leftovers…although it’s not likely they’ll hang around for very long!
I know it’s not a mac, but for $248 (after almost $20 in tax!), this Toshiba 15.6″ laptop will take care of all PITA’s school and play needs for the next few years. Right now it’s updating … 61 things to update, but moving remarkably fast! Only thing we’ll do in the near future is bump up the memory (takes up to 16 GB).
This is from The Elegant Gentleman’s Guide to Knife Fighting, an Australian sketch show. Catch them all (only a couple of minutes in total) on YouTube here.
I finally watched the Fox video and honestly – why? But having watched it, the SNL parody is brilliant!
Here’s The Fox (What Does The Fox Say?) on YouTube.
Along with the much funnier and more clever SNL video with Kerry Washington.
