Everyone has a cheap, quick comfort food dish from childhood memories. Mine is Dad’s Skillet taco recipe. Perhaps, Mom occasionally made it, too. It a classic 1970s dish. It was taco seasoning mixed into ground beef scrapped to the center of the skillet. White rice surrounded the beef. Shredded iceberg lettuce layered the rice. Gooey, melted, shredded cheddar cheese topped the meat, and the dish was finished with plain chopped tomatoes. What I remember most about this dish: Always wanting more cheese.
The minister of my church once asked all the lawyers present to stand up. Nobody stood. “They’re all working. I should know, because I know the lawyers who are members of this church,” the minister reasoned. As an attorney, Julia Mirabella finds time to write a food blog at MyFoodandOtherStuff.com between long hours at the office analyzing data on computer screens and reading mile-high stacks of documents and forms.
While wisely managing time, Mirabella discovered the art of fine dining in a mason jar. To save time and money during the weekdays, she would concurrently pack several lunches in jars during the weekend. Once she mastered the technique of layering ingredients (such as placing vinaigrette at the bottom of the jars to avoid soggy salad leaves), she wrote a cookbook, Mason Jar Salads.
Say yasssssss to Spring being around the corner, especially after we had one too many snowstorms this past winter. As I’m writing this, we’re due for another snowstorm (or dusting) the next day. Usually my refrigerator is packed with flour, buttermilk, orange juice, eggs and maple syrup for a pancake breakfast. This time, there will be no pancakes to celebrate another snowflake.
Overlooking the buttermilk, I remove left over red quinoa from a salad made earlier in the week. I find other ingredients for a quick breakfast: Crisp baby kale, a new jar of harissa spice, fresh thyme and plenty of eggs. On a whim, a savory tomato and egg dish with a bit of harissa spice was made.