Saturday, January 21, 2012

And the 2012 word is.....

People who are way more serious about blogging than me - probably because they're much better at it - decided they'd all choose a word for 2012. Something that embodies a goal, something that speaks to a quality to develop.

I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:

a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.

Possibly, you were thinking along the lines of being a cheap-ass frugal as a worthy 2012 goal. And indeed it is, and it will probably be a by-product of my actual goal... which is to FINISH what I've started.

I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?

What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).

2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.

3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.

All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.

It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.

The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.

Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder

Kitchen Sink Frittata
Fitness magazine

6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese

Preheat oven to 375 degrees.

Whisk together eggs, egg whites, and skim milk.

Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.

Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.

Bake for 20 minutes until golden.

The Lettered Cottage

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