The back of the organ in the St. Thomas Aquinas Chapel
SAY I LOVE BREAKFAST 3 TIMES FAST….
Is there something about the weekend that makes us want to cook breakfast? Well, of course there is, but what exactly is it? While I love practicing every day and spending time reading conducting textbooks (can be a kinda odd thing to do all alone), I am thrilled when Saturday comes! My own family is entranced with the idea. Let’s make frittata; let’s make blueberry pancakes. Quiche. Egg casserole. Waffles and eggs with toppings (mushrooms, salsa, cheese, shallots). Huge pots of fresh coffee drank while it’s hot. Why do we so often find our morning coffee sitting cold somewhere when we come home at night? Something wrong somewhere, hon. I vote for hot coffee ALWAYS.
In fact, we like eating breakfast on the weekend so well that we will go out and pay for that meal after church. We’ll spend a good chunk of time sitting together, drinking coffee, enjoying the meal, enjoying our time that is not in a hurry, is not rushed, is not ending pretty soon now. We sometimes take friends along…an old and perfectly good tradition. Inviting folks for Sunday lunch, I mean. The French, I’m told, rever the Sunday afternoon meal so much that it is said to be their favorite meal. Just because it is the longest stretch of time during the week where nothing else has to happen——just food———-just togetherness. Ok, there could be wine, too.
As the weekend draws near, think about how you’ll spend that time (other than the ubiquitous chores). Other than grocery shopping. Other than mowing the lawn. Make a little vacation time at home with breakfast. Plan it a bit ahead. If not, you’ve aways got pancake mix, right? Think about NOT running around. How about cooking a little something (really easy) for your loved one or a friend? Add music; add a good newpaper; add the magazines you have no time to read. Re-read A YEAR IN PROVENCE and see what Peter Mayle did in all of his free time around the pool in the summer (when he wasn’t supervising workpeople).
Here’s an easy breakfast pita that’s ready to help make your weekend what weekends are supposed to be. It’s also a great meal for cooking away from home because the ingredient list is short and sweet. Good quick supper, too. Just the right thing to make you give thanks for your loved ones and “fast” food. Lovely right now when the tomatoes
are tomatoes, not some oddly colored, hard facsimile we sometimes see in the winter. Squeeze some oranges for fresh juice. Yes, you can do it. You’re hardly cooking. Or try a dry rose–lots of 2008s about.
Where’s the fresh juice?
Coffee, hot, lots of it……
2 t butter
1 whole-wheat pita cut in half
1/2 c crumbled feta cheese
1 tomato, roughly chopped
1/4c chopped kalamata olives
1/2 t dry oregano
Kosher salt and freshly ground
2 T fresh parsley, chopped
1 c fresh spinach leaves
1 c red grapes (separate on plate)
Place half a pita on each of two plates
In a large skillet, over medium heat, melt butter. Crack eggs into pan and stir thoroughly. Cook until about half set.
Add feta, tomatoes, olives and oregano. Season with salt and pepper and taste for seasoning. Spoon half of the egg mixture into each pita half and garnish with parsley. Stuff spinach into pita alongside egg mixture. Place 1/2 c grapes on each plate.
Sing a new song,
P.S. Might be a break in the blog. We are off for a spot of travel to see a new family addition and to celebrate a couple of birthdays “up north” before my intensive conducting class begins next Monday.