Category Archives: Narrated post

Swiss Chard & Mushroom Frittata created with microfarm goods

microfarm harvest frittata
microfarm harvest frittata topped with chives and basil

Hey, what’s this player doing here?! Click it to hear the author narrate this blog post.

You’ve probably seen a number of posts here that involve eggs. That is because I cook with a lot of fresh eggs. Super fresh and super local. I get them direct from my backyard chickens’ butts. My bathrobe pockets frequently contain Burt’s Bees shimmer chapstick, a kleenex or two, and an egg. And maybe a handful of tomatoes depending on the time of year.

This time of year I roam the garden with a pair of kitchen scissors so I can cut down my Swiss chard and any herbs that may require a trim. (Herbs like to be trimmed so I’m doing them a solid by packing my shears around the microfarm). Which leads us to today’s blog post, making a frittata with fresh ingredients.

You’ve read about the versatility of the frittata in an earlier post. If not, then you have time to do that now. Go ahead, I’ll wait.*

I start with ingredients from the microfarm…
…then add other stuff I have on hand.

 

 

 

 

 

 

 

 

The frittata pictured up top of this post is finished with purple basil and chives. The base ingredients are eggs and Swiss chard. I start there with goodies I’ve gathered from the land I’m paying mortgage on. Then I build using stuff I have on hand. I usually have a variety of veggies and cheeses around. And of course my pantry includes Maldon sea salt flakes (add it to your specialty grocery list now). If you look closely you’ll see crystals nestled among the herbs topping the frittata. Those are yummy, yummy salt flakes.

The frittata also gets a swish of butter across the top once it’s out of the oven, before it’s cut. Just a little dab of organic butter adds to the yumminess factor. In “Julia’s Kitchen Wisdom,” Julia Child spears a lump of butter and brushes it over an omelet. Butter, in a word, is delicious.

Where to begin when describing how to make a frittata? It is so basic that outlining instructions seems presumptuous on my part. Like you’ve never seen the inside of a kitchen before. So, for the sake of this blog post, let’s pretend you have never seen the inside of a kitchen before. Continue reading Swiss Chard & Mushroom Frittata created with microfarm goods

Caprese Summer

#microfarm caprese
#microfarm caprese

Hey, what’s this player doing here?! Click it to hear the author narrate this blog post.

This morning I picked one last San Marzano before yanking my spent tomato plants from the garden. It was a beautiful overcast day with the temp in SoCal finally dipping to a reasonable 75 degrees. I basked in the raindrop I thought I felt while standing outside coated in sunscreen.

This year I was blessed with some excellent tomato harvests. When I left for my Italy vacation in May, the little tomato plants I had stuck in the ground in March were just starting to get big. Many already had fruit on the verge of ripening. The thought of being away from them for 16 days was dispiriting. I was comforted only by the prospect of traipsing through Tuscany clothed in something cute and mildly practical, sipping local wines, and taking in the astounding scenery alongside my beloved. Continue reading Caprese Summer

8 Tips for driving in LA*

LA traffic scene

Hey, what’s this player doing here?! Click it to hear the author narrate this blog post.

New in town? There’s a lot of asphalt to cover out here under the palm trees. Mastering the following will help you to blend in while enjoying all that the shiny city has to offer.

  1. It is your job to block anyone from entering your lane in front of you. While you are driving in it it is YOUR lane.
  2. When driving in the fast lane on the freeway, tail. If the car in front of you is going 75, you want to go 76.
  3. Race to the red light. That’s what the guy next to you is doing. Continue reading 8 Tips for driving in LA*