Garden omelet with feta

Using up leftovers, so these chunky omelets used everything up. Family loved them, but they wouldn't have been so yummy without the feta.

Serves 3.

Whisk in bowl:
- 5 eggs (last ones from the farm)
- about 3 tablespoons water
Add:
- about 3 cups torn greens from the garden. I used sorrel, lettuce, escarole, and basil.
Stir and toss in hot skillet, generously oiled with extra virgin olive oil.
When the omelet firms on the bottom but still gooey on the inside sprinkle
- about one cup crumbled feta
Once it's mostly firm, fold it over and cut it three
This is when I maniacally flip mine back and forth to make sure the egg cooks all the way through

Garden nachos

These would have been incredible if only our tortilla chips weren't stale because somehow the bag was open...

- cheddar cheese
- chives from the garden
- greens from our garden and what's left from Klein Farm
- Archer Farms raspberry salsa
- Archer Farm buffalo blue cheese dip
- ground beef from Klein Farm

Fresh Garden Salad

The other day, the child and I were in our tiny, mostly fenced in backyard with the cat (Zoot) and the kitten (Oz, after the werewolf in Buffy the Vampire Slayer) when I noticed our mixed greens in the garden looked delicious.

I couldn't resist. I picked them and some French sorrel and made myself a salad of dried peas, sorrel, greens and Annie's Cowgirl Ranch Dressing.

Bacon wraps

I made bacon/salad wraps for lunch. I think this is a good example of how I stretch the food budget. Remember all that cheese for the dinner party and the croque monsieur? We still have a fairly nice chunk of gruyère left. And since I bought about $12 worth of gruyère, that makes me happy.

So, I started with some real smoke flavored bacon (not vegetarian, how odd is that?). I fried it in an ungreased skillet. Two slices for each wrap. Then, I heated each tortilla shell in the drippings. I placed each heated shell on a plate, and arranged the bacon inside it. I used salad leftover from Wednesday's dinner party for some vegetable matter. Next I grated some gruyère, sprinkling less than two tablespoons of cheese in each wrap. For dressing, I used a hair more than one teaspoon organic ranch for each. I rolled them up and served with a side of canned peaches (using up the can from the other day) and some potato chips which actually came free with some takeout sandwiches a while ago.

Easter Dinner Leftovers

Holidays at the in-laws are usually hit or miss. Usually it's a hit, but sometimes it's a big old miss. This year was a hit. For the traditional favorites we had ham and dandelion and hot bacon dressing. We also had my mother-in-law's corn bake, which is a recipe she got in high school I believe and it's a cross between corn bread and corn pudding. But I filled up on the "fried" chicken and the broccoli slaw. The broccoli slaw is very similar to the bok choy salad recipe with ramen noodles that Terri gave us when we all worked in the public information office at Lafayette College. My mother-in-law uses boneless, skinless chicken and cooks it before she breads and fries it. It's very yummy.And Lee's beans in a big, old crockpot. I don't eat those. It's a very meaty variation of baked beans.

But of course, Easter wouldn't be easter with Esther's homemade chocolate. She makes strawberry creams, coconut creams, peanut butter eggs, white chocolate/krispie "deviled eggs," chocolate covered marshmellows, and this year, funky bird's nests and a lamb cake. And there was Memmy's fabulous pumpkin custard and a lemon pie.

I'll have to post some recipes. I have the one for corn bake.

Pineapple picnic

This house certainly operates on the feast or famine principle. This week will be the famine menu. It started yesterday with a breakfast meeting of the Northampton County Penn State Cooperative Extension advisory board, where my daughter and I each had an order of cinnamon raisin French toast. Of course, my daughter also had a banana before we left home.

After the meeting, my preschooler visited her grandparents while I went to work. I think my husband ate the last piece of quiche for lunch and I received the last of the macaroni and cheese which I didn't get to eat until 3 p.m. Yesterday was the first day of class for my new undergraduate degree (like I need a second one). So by the time we got home, I wasn't hungry so my husband and daughter had a simple dinner of nachos with refried beans and mango salsa.

Today my husband and I had my homemade oatmeal-almond-apple cookies for breakfast, but the child wanted a granola bar with her apple juice. We took my husband to work and came home where we then gave the tortoise a bath and gave her some fresh spring mix. She didn't touch it (only I could have a picky tortoise) so we offered her some canned chunk pineapple. That was a hit. My daughter joined the tortoise for a picnic on the dishwasher. Pineapple for everyone!

Today is day two of class, the first day of my senior history seminar at 11 a.m. My husband and daughter have lunch planned at Lafayette College's student center. He packed peanut butter and jelly sandwiches and raw broccoli with blue cheese dressing. As for me, I know I have to eat but who knows what or when.

We're supposed to get snow today and I'm scheduled to do a site visit at one of my middle schools for work and then attend a board of trustees meeting for our local library. I'm thinking dinner may be leftover pork or maybe something like soup with the funky spinach and feta peorogies. I hope to make a pizza crust Thursday a.m. and bring hot artichoke heart/black olive pizza for my daughter and husband to munch on while I'm in class.