Chile, Chinese, Aussie Conventions.

Have you heard about the poor miners trapped in a mine in Chile. They say it could be 4 months or more before they can drill a tunnel to where they are although they are able to send them life support items and electricity etc. What an ordeal though, the authorities have contacted NASA for help on what to do to keep up the morale – they are planning to send down cards and games etc. there is a report here http://www.reuters.com/article/idUSN24265291.

Yesterday we went for lunch at the Mandarin which is part of a chain of Chinese restaurants and is a pretty good place to eat and not unduly expensive. What I don’t understand – there is another chain called King’s Buffet who do the same kind of Chinese food and they have just built a new one really close to the Mandarin. That seems nutty to me, but I know nothing about marketing. There is already a King’s Buffet in town although I am not sure where, I have never been. I went to one in Stratford once and although it was good, I much prefer the Mandarin.

In the afternoon we played cribbage with the friend we compete most regularly. First time in ages as she had been swanning around in the Yukon and Alaska for the last few weeks. She had a marvellous time I understand, so I am very jealous. I’m also very jealous of all the people who will be attending Worldcon and Aussiecon in Australia very shortly. There are going to be all kinds of fantastic authors and interesting panels. I know three of my blogging and author friends with be there, Karen Miller, Glenda Larke and Satima Flavel. Anyone want to buy me a ticket? *g*. Actually our friend’s sinlaw has just come back from a business trip to Oz and is somewhat unwell, sounds a bit like bronchitis from the description. You got a nasty bug going out there you guys? Mind you I wouldn’t want to fly to Australia spend about a week flying around there and then travel back to Canada. That is pretty hard going, enough to make you sick on its own. He and his partners are young, but…..

Matt and I both enjoy frittatas and I thought the picture of this one looked particularly colourful and enticing. Might be making it for a Sunday lunch this weekend.

Red Pepper and Goat Cheese Frittata

Source: © EatingWell Magazine

 6 servings 

A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952.

Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.

INGREDIENTS

8 eggs

2 Tbs finely chopped fresh oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

1 cup sliced red bell pepper

1 bunch scallions, trimmed and sliced

1/2 cup crumbled goat cheese

DIRECTIONS

Position rack in upper third of oven; preheat broiler.

Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.

Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Have a great day