This month has been a lot about getting back to a routine...the beginning of April was another whirlwind for us however.... My sisters, Beba and Liya, came to visit for their spring break, which was tons of fun and mostly marked by trips all over the east coast from NYC to DC! It was so nice to see them out here yet seeing them traveling by themselves made me realize how quickly they are growing up, yikes. There are some funny pics below of their trip...plus some awesome places we visited. Sad to see them go home, but I know they had a lot of fun - its always great when all the girls are together (oh and Bryan too.)
Anyways, April out here has been a weird mix of weather for us, really making us yearn for the steady warmth of spring. The farmers market finally opened - a month early - so we are back to enjoying fresh food from our local Maryland farmers. Kale and dark leafy greens are in season, along with asparagus and late harvest apples, so its been nice to snatch up all of those things before the weather gets warms and brings summer fruit and veggies.
We are also supremely happy to be getting our fresh milk again - which really is a splurge at $3.50/half gallon, but its really that good. I've included a recipe for a fresh veggie spring fritatta, which has really become a part of our Sunday morning ritual. Get up and head out to the market to get everything on our grocery list - usually includes milk and eggs along with some fruits and veggie - come home and make breakfast with some of the market pickings and enjoy with a fresh cup of coffee or tea.
I actually first made this fritatta - using another recipe found - for a family brunch when Brianna and Kristie were visiting us, but we've come to discover that there is just something wonderful and rejuvenating about spending a morning at home enjoying breakfast together on Sundays. Just wish we could do this everyday.....
Well, I've avoided writing my paper for long enough!! Please see pics and recipe below and have a wonderful spring =)
S.
 |
| Sweater tree in Hampden |
 |
| Napoleon and his Aunties <3 |
 |
| Taking a picture of the girls taking pictures of their cupcakes @ Sprinkles Georgetown |
|
Spring Vegetable Fritatta
Serves 2
6 large eggs, scrambled with a dash of milk(can omit egg yolks also)
2 cloves garlic minced
1 small roma tomato, diced
6 spears of asparagus, stalks peeled and chopped into small pieces
handful of chive blossoms with chive stalks, chopped
1/2C chopped kale
1/2C grated, shredded or small pieces of cheese (I like to use Gouda or goat cheese)
salt and pepper to taste
olive oil
1. Heat olive oil in a large oven-safe pan on the stove on medium-high heat. Add garlic and allow to saute until garlic is fragrant, then add diced tomato and pinch of salt and pepper. Saute 5 minutes.
2. Add asparagus, chive blossoms and kale , saute until asparagus is tender and kale has wilted slightly, another 5 minutes or so.
3. Add beaten eggs, along with some more salt and pepper, allow to cook for another minute or so until egg is still runny and uncooked on top, but slightly cooked on the bottom.
4. Sprinkle cheese over the top of the egg.
5. Broil on Lo in an oven on the top third rack until top of the egg is slightly brown and puffy. (about 2 minutes)
6. Remove and serve!
I really like playing around with the vegetables I use - pretty much whatever is seasonably available. Also spices can be added, I added Ras-al- hanout (a Moroccan spice) but you can use rosemary, basil or thyme. Meat is also a flavorful addition to this as well, just saute it with the garlic - bacon or prosciutto is probably best.
Bon apetit!
Posts
