Dinner? What dinner!?

I sat down to write this entry, and all that came out was gobbledygook. I think I wrote and re-wrote the opening sentence at least fifteen times, and I’m still looking at a mostly blank page wondering what in the Hairy Hun am I writing about today. You see, my head is a tangled preoccupation of query letters, manuscript re-writes, page number adjustments, and plot point continuity. Somewhere in the midst of all that is a small wonder about what we’re going to eat tonight and the slightest concern that I might go around naked tomorrow because I haven't touched the dirty laundry. Oh, and the Note to Self: Little Bear has her check-up tomorrow morning, is squirreling around in there as well. (Second Note to Self: can't go naked to doctor's office.)

In pre-L.B. times, I wouldn’t have worried about my full immersion into Writer’s Brain. It’s a sickness, you know. Symptoms are forgetfulness, preoccupation, and the inability to complete any domestic task, or conversation for that matter, without racing to a computer and madly typing. May be accompanied by a wailing child and irritated spouse. I’m experiencing a full-blown episode of Writer’s Brain, and I can only manage the simplest things when my head is in this space. In honor of my culinary deficit, I will whip up my never-fail dish, Potatoes and Eggs. This simple meal of comfort food is going to save my buns from the fire (and from the Husband’s complaints).

Potatoes and Eggs was my favorite meal growing up. At the time, I had little appreciation for its merits other than how great it tasted. The ingredients are cheap and almost always on hand, and the dish is versatile. I’ve served it for breakfast accompanied by fruit and bacon and for supper with a spinach salad on the side. Some days, like today, it will be served as is, and everybody better like it.

For our family of 2 ½, I use two Yukon gold potatoes and three eggs. The variations on this theme are limitless, and the recipe is so basic that you can experiment with ease and still end up with an excellent meal. For example, my mother sometimes cooks onions with the potatoes. What can I say? We like to get crazy around here.

Potatoes and Eggs
3 eggs
2 potatoes
½ cup cheddar cheese, shredded
1 tbs fresh chives, chopped
Salt and pepper to taste

Heat a tablespoon of oil in a non-stick frying pan on medium-low heat. While the oil heats, peel and thinly slice the potatoes. Arrange the potatoes evenly in the pan, and then cover it with a lid. Check potatoes periodically to flip them gently with a spatula. While they cook, lightly beat the eggs in a bowl and add the seasonings and cheese. Blend well. Cover and cook the potatoes until they’re cooked through and are browned to your satisfaction. Then set the lid aside and pour the egg mixture over the contents of the pan. Let the eggs set for a few minutes, then using a spatula, shift the potatoes around to allow the eggs to run under and over them. Allow the eggs to set again. Alternate until the eggs are cooked and the cheese melted.

Comments

[Amy O]

That is so cool and so interesting, Sim. I will have to try it your way. It sounds delish!

[sed]

yummmmmmmm!

[www.google.com/accounts/o8/id?id=AItOawmi-8ETIFOxCUAI2B2MmD0zC4InEyhppMY]

Yum! This was "farmers' supper" when I was growing up.

[Rebecca]

How interesting in a family sociology kind of way! Growing up, we also had an egg & potato emergency/comfort meal. But it was always hard boiled eggs, mashed and sprinkled with vinegar, salt and pepper and fried potatoes. Just thinking about it makes me feel serene and well fed.