One phrase to describe this past weekend is "Let It Go".
No, not the song from the academy award winning movie. Although my son, much to my amazement, joined all the other under-seven-year-olds and sang every word of this song. This after only seeing the film once. How does that happen? Someone said it is in their genes.
But no, not the song, the concept. For the first time, since we have owned our little bungalow upstate, I was able to let my son leave my sight for hours on end without constantly worrying (and hovering) over him. What a revelation.
So this summer is shaping up to be a real vacation. One where I can bake baguettes, garden, and hopefully reteach myself the violin, in peace and quiet. Pure heaven.
Serves 4-6, adapted from Mark Bittman's How to Cook Everything Cookbook
- 2 tablespoons olive oil
- 2 cups fresh kale, chopped
- 7 eggs
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- Salt and ground pepper
- 1/4 cup Greek yogurt
- In a large skillet saute onion in olive oil until starts becoming translucent, 5 minutes. Add garlic, salt and red pepper flakes and cook until fragrant, 2 minutes. Add Kale and cover pan. Cook until kale is wilted.
- Meanwhile, scramble eggs. Mix in yogurt, salt and pepper.
- Pour into skillet and cook over medium-low flame until the eggs do not run when the pan is tilted.
- Place in oven at 350 F and cook another 5 minutes to set the top.