I believe that by now, we all know that inflation has struck. My coke zeros have doubled in price. Eggs are astronomically high. Here, in New York, eggs are 10 dollars a carton. Wozers! Eggs got hit with a double-whammy: inflation and bird flu. And, now apparently, lasagna is the latest indicator of inflation.
Interestingly enough, both eggs and lasagna have been part of my life the last three weeks. Friends have been kind to get my groceries and more groceries. As well as cooking. Part of all this post-death scenario, eggs and lasagna have been staples. I feel quite honored by it. Eggs are super important and part of our national discourse. And, people – my friends – have stepped up to gift me eggs so that I can stay nourished as I forgot to eat.
Just like eggs, I’ve eaten a lot of lasagna lately. I can truly say I had not had lasagna in about 10 years. Now, I receive a week’s eorth of it. And, I happily eat it every day (even for breakfast). I had forgotten that I used to love that.
Grief, mourning, and death bring many things back into and out of one’s life. I’m especially honored as these items come at high inflationary cost. It’s sweet!
If you have any good egg recipes, send them my way.
Categories: Culture, current events, death, food, Psychology, society
You can make a quiche out of any combination of already-cooked proteins and vegetables (that aren’t too wet) by using 1 whole egg for every 1/2 cup of heavy cream, and sprinkling in some spices or cooked onions.
I use 1-1/2 cup of cream and 3 eggs for a casserole-sized container baked in the oven at 375 for 45 minutes, with a mixture of ham, Swiss cheese, and, say, broccoli. I sprinkle on some onion salt, some celery salt, a bit of paprika, and a tiny bit of nutmeg (all four in powder form – watch your quantities), and will then eat quiche hot or cold for a week – a quick breakfast, or lunch with something else.
I make two of these almost every two weeks, and always have a slice of something nutritious and easy to eat.
You asked. Without a crust (the way I make them), they are low-carb.
You can make them in a commercial crust or pre-baked crust if you want.
My original recipes came from Julia Child’s cookbooks, and are more elaborate, but this is how I can get up every morning and breakfast is ready. One night of cooking (45 min. to chop everything up and mix it, 45 min. to bake) leads to two weeks of appropriate low carb meals for me.
Here’s my contribution https://viewfromtheback.com/2017/06/04/the-musette-the-humble-omelette/ which includes making a frittata and tortilla too
Thanks! Love frittatas!
LikeLiked by 1 person
Good to hear
Oh Dear Lord Dear Miriam
Eggs Are A Favorite Part of my
Diet my Sister Even Calls me “Eggman”
For the Love of Eggs i Do Consume As my
Wife Makes Them So Many Different Ways
Recently With Sautéed Mushrooms And Spinach Before
Yes With Avocado in Omelets True Yet A Best Part of Eggs
Other Than The Free Ones my Wife’s Sister Delivers Off Her
Farm in the North Part of the County is The Everyday Breakfast
In America Waitresses Who Exude True Humble Human Warmth
At the ‘iHop’ And Such Same Kind i Delivered For Free of Charge
Working Yes in Customer
Service Then in A Humble
Military Bowling Center
Job For Almost Two Decades
Oh Yes And The Warmth of the
Village When Grief Comes As the
Bowlers There Collected Enough Money
For Us to Stay At A Hotel in Gainesville When Our Child
Stayed There in Shands Hospital For 51 Days Until He passed away
It’s Not Everywhere We Find Human Warmth These Days
Yet in Pockets Online it Still Exists And Everywhere We Take
It to Others For Free When Real Everyday An Opportunity for
‘Breakfast in America’ Putting People First Again And Things Last For Real..:)
Haha. Breakfast used to be my favorite meal of the day.. then one day, i lost the taste for it
LikeLiked by 1 person
I cook an omelet with fresh mushrooms and spinach, with mozzarella cheese. Not everyone’s taste, but the flavors work well together.