Thoughts for January!

"And now let us welcome the New Year.
Full of things that have never been."  -Rainer Maria Rilke

"January, the month of new beginnings and cherished memories, beckons. 
Come, let winter weave her wondrous spell: cold crisp, woolen-muffler days,
long dark evenings of savory suppers, lively conversations, or solitary joys.
 Outside the temperature drops as the snow falls softly.  All of nature is at peace. 
We should be, too.  Draw hearthside.  This is the month to dream, to look forward
to the year ahead and the journey within."  -" Simple Abundance"-Sarah Ban Breathnach

~Things to do in January...
~Have a hot chocolate.  Don't forget the marshmallows!
~Read a good book!
~Organize your closets and drawers.  After all, there won't be time for it when the weather warms up!
~Go through old magazines and realize why you saved them.
~Have tomato soup and a grilled cheese sandwich.
~Place your gardening books and recently delivered gardening magazines next to your favorite chair.
~Visit an antique store.
~Dust and clean your china closet.  It is a nice way to visit all of your beautiful things.
~Take out old family photo albums and take a nostalgic trip down memory lane.  You'll be glad you did.
~Call a friend or shut-in.  You'll feel great afterwards.
~Buy some wintry stationary and write some notes to people who wouldn't expect a letter.
 (There's nothing like the gift of pen.)
~Cuddle up with Grandma's quilt.
Enjoy...it won't belong now before we start looking towards longer, brighter days!

 

Spanish Tortilla with Tomato Pepper Salad

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This recipe was in the Worcester Sunday Telegram!

I decided to give it a try with some modifications.

My grandmother used to make a variation of this recipe minus the tomato pepper salad. 

Here goes:

4 medium Yukon Gold potatoes

1 white onion diced

1-3/4 teaspoons kosher salt

3/4 teaspoon black pepper

olive oil

6 eggs

(The next items are for the Tomato Pepper Salad/Salsa.)

Do this prep while the potatoes are cooking.  

 

3/4 cup halved cherry or grape tomatoes

1/3 cup diced red or yellow bell pepper

1/4 cup sliced scallions, white and green parts

1 garlic clove, minced

 

Yield 4 Servings

 

Halve potatoes lengthwise and thinly slice.

Put a generous amount of olive oil in a non-stick skillet.

Arrange potatoes in the skillet and cook for 10 - 15 minutes until tender. 

Sprinkle with salt and pepper add onions on top and cook 10 minutes more. 

Meanwhile, whisk eggs and season with salt and pepper.

 

Pour eggs on top of potatoes making sure eggs reach all of the pan.

Using medium heat, slowly cook until eggs set all the while freeing up sides

with a spatula.  Next, put in a 375 degree oven for a few minutes until eggs set on top.

Using the spatula, free up sides and underneath.  The goal is to slide the omelet onto a plate.

 

 Take the last 4 ingredients and put them in a bowl.  Pour about 2 tablespoons of olive oil into the

salsa-like mixture.  This will be the garnish for the top.  See photo.