By 2:15 I gave up and startled the dogs who groggily staggered to the back door - with the exception of Pepperoni who always thinks my hours are horrendous. Since I couldn't just sit there, I:
Made a loaf of 2 hour non-dairy Einkorn flour bread
Canned a half-gallon of applesauce
Stared at YouTube for far too long
Worked on my great-nephew's baby blanket
Stared into space
Made a couple of lists
Talked myself out of texting my sister - who, I prayed, was still sleeping and not talking my dad back into the house from his journey to 'work'
I always feel so proud of myself when I accomplish so much in the morning - until I realize, at 2 PM, that I've been up for twelve hours.
This bread is so easy to make and so wonderfully bread-y and yeast-y!
|This is a very easy recipe with little or|
|I obviously had to try it to see if it was safe.|
A new recipe I tried this weekend - a Chard and Sweet Corn Gratin from the NYT August 26th food section (Martha Rose Shulman). So far, I've had it for breakfast, lunch and dinner. It is going on my "Favorites" list.
Extra-virgin olive oil
1 generous bunch of Swiss or rainbow chard, stemmed and washed
2 garlic cloves, minced
1 tsp chopped fresh rosemary
1 tsp fresh thyme leaves
1/2 cup milk
2-3 ounces Gruyere, grated (1/2-3/4 cup), to taste (I used cheddar)
Kernels from 2 cooked ears of corn (1-1/2 -2 cups) (I used my uncooked, frozen)
1 ounce Parmesan, grated (1/4 cup) (I used Asiago)
Heat oven to 375 degrees and oil a 2 qt baking dish
Bring a large pot of salted water to the boil and blanch chard leaves for 1-2 mins until tender but still bright green. Put in cold water, drain and squeeze out as much water as possible. Chop.
Heat O/O in medium skillet and add garlic. Cook, stirring, until fragrant. Add herbs and blanched chard. Stir to coat with oil for a few minutes. Remove from heat. In a large bowl, beat eggs, milk and 1/2 tsp salt. Stir in chard mixture and cheese. Stir in corn. Put in baking dish, smooth top and sprinkle with Parmesan. Bake for 35-40 mins until nicely browned. Allow to sit for at least 10 minutes before serving.