The dogs weren't moving, so they were no help. I was supposed to have an earlier brunch with some friends, but that was postponed till people recovered from celebrating.
As a small, symbolic gesture of what I'd like to continue in the new year, I actually got formally dressed and made myself look presentable. On a normal day, I would still be in slippers, a robe, and lounge shorts/pants.
I was needing to eat a little something and didn't want to think too much, so I picked two things I've made in the past that are pretty darn easy.
A souffleed omelette and a smoothie.
Smoothie:
The smoothie contents will vary based on what I actually have, but we picked up a giant bag of frozen strawberries from the store, and I had some left-over blackberries that I froze from a little ways back.
I don't have specific proportions, but I've found what works for me
1 Banana (frozen is preferred, but not necessary)
Oat flour*
Frozen fruit (I've only tried berries so far)
Milk
(Yogurt--if you have it/like it. I did not have it.)
*(Why the hell are you using that? Well, I like the idea of having some grain in my diet, and it helps thicken it some.)
Blender (ideally with a removable center in the lid)
- put banana, oat flour, and fruit (strawberries and blackberries) into blender
- I recommend adding any powder ingredients prior to milk and/or yogurt
- add in enough milk for the other ingredients to mix
- pulse on puree or crush ice
- turn on mix and determine how thick you want the smoothie to be
- while on, take out the center of the lid and add additional milk till you achieve the consistency you prefer
- pour into a cup/glass/whatever
- for excess (which I make purposefully), I put it in small pyrex containers and freeze them as a cheap dessert for later or a no-fix breakfast
- set in fridge till you're done with whatever else you're fixing
- IF you're going to drink it pretty soon
- it might get a little thin, if left in the fridge too long
Souffled Omelette:
Okay, it is a little more involved than a regular one, but I prefer it to regular omelettes.
I first learned about this from Laura Calder on French Cooking at Home. She added spinach, but I was just not feeling that.
The filling can be whatever you feel like, but shallots make me happy.
2-3 Fresh* Eggs
(separated into two medium bowls)
2 to 2 1/2 Tbsp butter
1 Shallot, minced
Salt
*You can tell a fresh egg is fresh by how well it stays together when cracked onto a flat surface and how high the yolk sits. The closer and higher, the fresher the egg.
10-inch non-stick skillet
Fitting lid
Another pan to saute the shallots in
Large whisk
Small whisk (or another whisk, I think the smaller one makes life easier)
- Saute shallots
- set aside and cover
- Beat the whites
- to medium peaks
- Season the yolks
- Beat the yolks
- over heat until lightened in color and sticky
- over simmering water is recommended, but not necessary
- I was lazy and impatient, so I didn't do this today
- Stir in a little of the whites into the yolks
- Fold the whites into the yolks
- Pour into a heated skillet with melted butter
- medium high
- Cover with lid
- I prefer a glass lid, so I can see what's going on
- When semi-set on top
- scatter shallots across top
- Cover again till gently set and browned on bottom
- Slid half-way onto a plate and fold over
- Enjoy!
I hope you have a wonderful new year.
Oh, and I have recently started a job (yay, paying bills!), and I'm not sure how often I'll be on here. I intend on continuing this, though.
