“… Today, I am a free woman. …”
I have lost 1/4 of my hair, and 2/3 of it has also turned a lovely silver grey colour. So this is what wedding planners end up like. Actually, I picture most wedding planners at some point in their lives wrapped up in a straight jacket and gently rocking fetus style in a corner at some lovely mental establishment singing Ava Maria to themselves. Over and over again.
As I’d mentioned in one of my previous posts, I’ve had the honour of planning, organizing and orchestrating Big Bear’s daughter’s wedding. It all came together last weekend, neatly wrapped in a big gold bow for the bride and groom who had just arrived from Tasmania where they work. Two solid months of planning, designing and planning. More on this in a future post, but for now, I’d rather forget the whole essence of weddings for a while.
So now I’m back. Back to what I think is the thing that will make me sane again. And that is writing on this blog and cooking food for my beloveds and my beloved Big Bear.
Oh Big Bear. Let’s just talk about how deprived this poor man has been over the course of the last two months. You know, it’s funny when you put your heart and soul into a project. For me, I tend to forget the existence of anything else I ever knew how to do. Cook up some scrambled eggs you say? Hope you like them rubbery and overdone ’cause – whoops! – that’s how they came out. How about even a simple plate of pasta? Would extra super al dente noodles work for you? Yup, that is chewy half raw pasta you’ve got there. Do you have a problem with that ’cause that’s all I’ve got for you. The milk you’d like to use on your cereal has expired? Oh I’m sure it’s just fine – eight days past expiry isn’t gonna kill you – sniff sniff. Or maybe not.
I had either forgotten how to tend to our home and cook properly; or more likely – I am clearly a terrible multi-tasking individual. I do not know how to multi-task. So spank me.
But now, maybe without missing a beat, I have delved back into my favourite thing in the whole world.
Ahhh. Pancetta. Oooooh. Chorizo sausage. In a cheesy frittata. A simple breakfast for Big Bear and me. Easy and full of flavour. Surely whipping this up will get me back into someone’s good graces? The great thing about both Pancetta and dried Chorizo is that they can sit in your fridge for months. Months. And months. Yes, I meant to make something with both ingredients back in April. Never happened. But it happened today! Yay!
Frittatas as you may know are so easy to make. Whatever’s in your fridge will probably be just fine. In my case, the Pancetta, Chorizo, some garlic and sweet onion. A yellow sweet pepper. Tomatoes on the vine. Thyme from my herb garden. A few slices of Havarti cheese. And of course, lovely eggs.
When you use Pancetta and Chorizo, fry them up first in your oven friendly pan. Transfer them to a paper towel and drain the fat from the pan with the exception of a tablespoon to sauté your veggies in.
There. We now have ourselves a healthy Frittata!
And have you noticed all of the beautiful tomatoes-on-the-vine in the markets lately? So fresh and full of flavour. I opted to pop these guys – quartered – on top of the frittata mixture as I didn’t want to have them come out fully cooked.
Another delectable item sitting in my fridge – slices of Havarti cheese, just begging to be used up.
When everyone got together, it was magic. The cheese melted into the eggs and tomatoes the same way I melt when I look in my doggie’s eyes. The flavours of the spicy Chorizo and the sweet peppers embraced each other like long lost lovers. It was a delicious gathering of everything good in my fridge. Another wonderful reunion of the common ingredients used in a new and interesting way.
I’m baaaaack. Thank God. I Am Back. Now let’s eat!♥
- 6 eggs, plus ¼ cup of half and half cream, beaten
- 6 slices of Havarti cheese
- 1 cup chopped Pancetta
- 1 Chorizo sausage, diced
- 1 sweet orange pepper, chopped
- 4 on-the-vine tomatoes, quartered
- 1 small sweet onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme plus a couple of sprigs for garnish
- Salt and pepper to taste
- Pre-heat oven to 400 degrees f.
- Over medium heat and using a 10 inch oven friendly non-stick skillet, sauté the Pancetta and Chorizo in a tablespoon of olive oil until the Pancetta is crispy and the Chorizo is browned. Transfer them to a paper toweled plate and drain all of the left over grease except for 1 tablespoon.
- Over medium high heat, add the onion for a minute, then the garlic for a minute then the sweet peppers. Season with salt and pepper and saute until onions are translucent, about 5 minutes.
- Turn the heat to low and add the cooked Chorizo and Pancetta and give it a good stir so that all flavours are melded with each other.
- Now add the beaten egg and cream mixture to the pan and turn the heat to high. Gently shake the skillet so that the egg mixture spreads through out. Place the tomato quarters evenly through out the skillet, then add the Havarti slices on top. Top off with a scattering of the 1 tablespoon of thyme and season with fresh ground pepper.
- By now, the egg mixture should be cooking along the edge of the skillet. Using your rubber spatula, loosen the egg from the side of the skillet, moving around the whole skillet. This will ensure that your frittata comes out nicely after it's cooked.
- Place in your hot oven and let bake for about 14 minutes.
- Garnish with sprigs of thyme and enjoy after letting it rest for five minutes.