Time is moving quickly in our house, as every parent knows it does and it’s not slowing down any time soon.
The kids often play together on the floor while I keep a watchful eye from the kitchen. How they once stood apart from one another staring only with an uncaring eye, they now show interest and even enjoyment. I can even leave them alone (under supervision!) for short periods of time and giggle at how they “play”.
I know I will miss this time when they start doing homework, refusing to kiss me goodnight and bringing home girlfriends and boyfriends, but I can’t help but want them both to be a little older. I can’t wait for all the exciting things we are going to do and be a part of when they are both old enough to walk and talk. Oh, the places we will go, the food we will eat! I’m excited at the prospect of the future, but am trying to live in the present. It’s hard to enjoy each and every day as it comes when you are elbow deep in piles of dirty cloth diapers, unfolded laundry, grocery bags to unpack and the like, but I am doing my best. Every time I gaze into my kid’s eyes and see their innocent little faces, I know I have to enjoy it all. I pause as often as my life allows.
Another thing that’s happened quite quickly, is our acquisition of poultry. This weekend was my husband’s 29th birthday and we celebrated with a ruckus party, an amazing no bake tiramisu cheesecake (post to come soon!) and new feathered friends.
Thanks to a gift from @organicfoodiebc and her family, we received this beauty:
She is a heritage breed Americauna and we named her Penny. She will lay beautiful green/blue eggs. The other chickens don’t like her much…but hopefully they’ll all be best friends soon. As for the others, we bought two ISA Browns from another friend and they are getting along amongst themselves, just fine thank you. Here is the birthday boy enjoying a beer and his new friends:
Although our chickens are not quite laying age yet, I thought I would lead us into our new egg diet with an old favourite of mine, the frittata. Frittatas are versatile and more than simple to make. Basically a baked omelette that is usually served sliced like a quiche, a frittata complements any combination of ingredients you can think of from spinach and feta, to sausage and red peppers. This frittata celebrates some autumn vegetables, the eggplant and tomato as well as a smoky contribution of bacon and salty creaminess of feta just for extra oomph.
When our birds start laying, we’re going to be knee deep in eggs, so look forward to many egg based dinners and desserts to come!
Yield: 6-8 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
1 small eggplant (aubergine), diced
5 slices thick cut bacon (preferably double smoked), cut into cubes
1 Roma tomato, diced (or 5 or 6 cherry, grape, etc.)
125g feta cheese, crumbled
1 small sweet onion, diced
6 extra large eggs or 7 large eggs
1/4 cup cream (half and half or heavy)
2 tbsp fresh oregano, minced
sea salt to taste
fresh cracked pepper to taste
1. In a cast iron or other heavy, oven proof sauté pan, set heat to medium. Cook bacon until crispy, remove from pan and drain on paper or kitchen towels. Set aside.
2. Drain all but two tablespoons of bacon fat from pan and return to heat.
3. Sauté eggplant and onion in bacon fat until onion turns translucent and eggplant begins to soften.
4. Meanwhile, in a small bowl, beat eggs, salt, pepper and cream.
5. Return bacon to pan with eggplant and onion. Pour egg mixture over, top with tomato, feta and oregano.
6. Bake in a 375°F oven for 20 minutes or until sides are completely set and middle remains wobbly.
7. Remove from oven and allow to cool for five minutes before serving, which will allow the centre to set.
8. Serve with a side salad or some crusty buttered bread for a heartier meal.
Similarly delicious recipes from other blogs:
A Tasty Frittata on 101 Cookbooks
Asparagus, Spinach and Feta Cheese Frittata on Two Peas and Their Pod
Grilled Baby Eggplants with Korean Barbecue Sauce on Fat Free Vegan Kitchen
Eggplant Salad Toasts on Smitten Kitchen
Roasted Eggplant BLT with Roasted Red Pepper Mayo on Not Eating Out in New York