Labor Day–wonderful three-day weekend with a myriad of possibilities. Walks, talks, cooking, a few put-off chores (deck painting) and some neighbors in for a meal or two. Also a day to babysit a golden retriever with an injured leg and her new pal, a Great Pyrenees named Rocket.
————————————————————Gab loves Rocket
Now Rocket is a new addition and is only 10 months old; he weighs about 100 pounds and thinks he can sit on your feet and lap. He also thinks our queen-sized bed belongs to him. Try to get one hundred pounds of anything off your bed. (Where else would he sleep? No where else is big enough.) So far, he’s as sweet and calm as the day is long, but he has one big problem. He doesn’t like closed doors. If a door is closed (like the one to the garage), he simply stands and whines and whines and whines… You get the idea. I think he misses his old family and may be contemplating and/or planning his escape; he definitely wants to be wherever Dave is and, right now, Dave is golfing. Can you hear this puppy crying? A newborn baby’s fussing cannot hold a candle to this galoof.
—————-Why did you say this door was closed? No bed for me?
Despite the new family member, or maybe because of him, we had next-door neighbors Mike and Sara Hillman over for dinner last night. It appeared I had four 2″ thick pork chops in the garage frig that needed to be eaten or frozen. Much better fresh, why not share with friends? Tyler Florence has a great brined pork chop recipe that he serves with a sumptuous tapenade and roasted vegetables. We made that; it’s easy and pleasing to everyone. Mike toted over a nice Oregon Pinot Noir and the night began. (Puppy lying at my feet, quiet now…Has he given up?)
The night was so pleasant, in fact, that we were able to spend a little time on the deck before it was too chilly. Lovely meal, but three of us couldn’t eat all of our chops; I sent Sara’s home with her and kept the rest of ours along with the cold roasted vegetables (new potatoes, zucchini, asparagus, onions, yellow peppers, flavored with rosemary, salt, pepper and olive oil).
When I woke up this morning (100 pounds of white fluff jumping up–ready or not….) to the smell of Dave brewing coffee–heaven’s smell, I think–Dave had out on the stove a small omelette skillet and asked if I needed it for breakfast. I had not yet thought about breakfast, but gave the idea a whirl while I had my coffee. The little skillet wouldn’t do, because I just knew the leftovers from last night would make a super frittata that would feed us for breakfast, lunch and dinner if we wanted. Not only that, it would make a good addition to the September Staples blog–all about using things that are already in the house for meals.
————————————Out came the cold roasted vegetables
I grabbed the cold vegetables and pork chops out and gave them all bit of a hearty dice and set them aside. Adding a little butter to the pan, I sauteed 1/2 a small chopped onion, a clove or two of garlic and some fresh mushrooms.
On top of that went the cold veg and pork and a slew of beaten eggs, parsley, some cheese (hoop cheddar–what was in the drawer) and a few extra tiny tomatoes for garnish, taste and color. Cooked a couple of minutes on the stove and popped into the oven for another five minutes or so- et voila, breakfast. Out of the oven, Dave showered on some parmesan.
I have done this same thing with leftover sausage, ham and a variety of vegetables and starches; pasta works well and what else do you do with it? One of my favorites is to use the toppings from take-out pizza. Use what you have; have what you use…whatever. A morning of thanksgiving for the beautiful day, beautiful leftovers and, well, maybe for the crying baby dog, who now sleeps peacefully at my feet. He barely fits under the table as I write. Certainly thanksgiving for a morning with enough time for breakfast. Here’s how:
2 cups leftover meat and/or vegetables cut up roughly into 1″ pieces or less
1/2 c onion, diced
1-2 cloves garlic, minced
1/2 c fresh mushrooms, optional
8 eggs beaten
1/4 c parsley, chopped
Kosher salt and freshly-ground black pepper
1/2 c grated cheese of your choice, divided
1/4 c tiny tomatoes
1/4 c parmesan grated
Preheat oven to 400 F. Set aside cold veg and meat. Heat over medium flame an ovenproof 12-14″ skillet with butter; add onion, garlic and mushrooms, sauteing until soft. Add cold veg and meat and warm through. Mix parsley into beaten eggs and season with salt and pepper. Pour egg mixture over meat and vegetable mixture and stir in half of the cheese of your choice. Sprinkle with the rest of that cheese and add the tomatoes. Let frittata cook until eggs are about half-way set and then place skillet in the oven for 5-10 minutes until cheese is lightly browned and eggs are set. Remove from oven and shower with parmesan. Cut into quarters and serve hot or cold, today or tomorrow.
———————–Glads at our table————————————
Sing a new song; make a new breakfast………..