I’ve been under the weather off-and-on for a couple weeks now (weather change, rain, hormones), and today’s surprise gift of sun in Mafrica came with a hovering sinus headache.
Whatev. More relevant to my general situation is that my man works nearby, and though the puppy and I are on our own for several hours a day, I get to feel like a contributing member of our young household for a solid two meals every day.
It’s not much, but I’m relatively new here, and I’m making the best of it.
The other week, I re-introduced to our kitchen an old faithful from Heidi Swanson’s fantastic online journal, 101 Cookbooks. Not only is she just lovely, the site is full of healthy, hearty, beautifully-varied recipes and stories, along with the requisite envy-inspiring photography.
So, on that day (the other week), my lunch menu came from Heidi’s Baked Eggs recipe.
And now, a note about my kitchen.
We live in a relatively old building. The outside is dismal and looks as though it has barnacles growing on the wall. (Yes, I know they are really lichens and such, but the idea of barnacles on my building amuses me. Incidentally, barnacles are considered a delicacy here.)
The inside of our apartment is actually pretty cute. There’s enough retro flare to maintain a theme. The kitchen is bigger than most small apartment kitchens. The refrigerator is tiny (european, of course) as is the freezer. The stove is gas, and I have no way of determining the temperature of the oven.
I like it that way. It absolves me of responsibility if the food doesn’t turn out.
Relevance? All recipes involving an oven, I wing. I peek and test and tinker. Thus I have no useful commentary to add about the baking times of recipes I cite here. I thought you should know.
Now, back to the eggs 🙂
The night before, we had had spicy bean burritos, and I had two tortillas and some spicy black beans left over. I also had a jar of salsa open. And, you know, some eggs.
I microwaved the tortillas just enough to soften them, tucked them down into a couple of ramekins (Continente, 50 cents each), spooned some black bean mixture in the bottom of the tortilla cup, and cracked a couple of eggs into each dish.
If you have the right baking and serving dishes, it’s easy to make home-made (but slacker) food look wholesome and rustic. A nice, simple salad with baby spinach and roma tomatoes, or another attractive combination always helps.
Anyway, lunch was a success. A glass of red wine, and all was done.
Bringing it on home…
So, today, I feel a bit like poo. My man had meat (some burgers) he was going to cook for his lunch, so I threw some olive-oil coated frozen potato balls in the oven, and I prepped an omelet for myself.
Then I saw my happy little ramekin. And the crumbly, broken bits of the end of some very tasty, seeded bread we’d enjoyed this week.
Baking paper was soon cut into a square to line the ramekin. The bread was soon squished by hand to line said ramekin. The omelet mix awaiting the frying pan took a detour, into the ramekin and into the oven.
Yum. Cute. Pretty. Healthy-ish. And easy. Very, very easy.
I’ll figure out dinner in a couple of hours. 🙂