My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 10, 2010


Well, we've talked about the omelet, stratas and now frittatas. If you can not find something in those to make for your sweetie, may I suggest the following. A big old skillet of fluffy scrambled eggs with bacon and sausage, grits and hot biscuits, for sure will do the trick.

The Frittata is a way to combine various ingredients in a sort of flat scramble. This is only a guide. The ingredients can be changed according to what is available in the market or the refrigerator. It really is a dish to let your imagination have a little fun.

Serves 3

6 fresh eggs
Salt and pepper to taste
1/2 cup grated Parmesan cheese Romano or Jack or other may be used
1 1/2 cups of cooked and well drained vegetable (zucchini, spinach, eggplant, olives, broccoli, etc.)
4 tablespoons olive oil
2-3 fresh tomatoes for garnish

Place the eggs, salt, pepper, 1/4 cup of the cheese and the vegetables (or whatever) in a bowl. Mix gently with a fork to combine. Heat the oil in a frying pan. Pour in the egg mixture. Cook over a medium flame until you see that the sides are set and firm. Remove from the flame. Sprinkle the remaining 1/4 cup cheese on the top, and place under a broiler until cheese is browned and the center is cooked. Some cooks can flip the frittata over in the pan, but not I.

Cool slightly. Cut in wedges and serve garnished with tomato slices. If you prefer tomatoes cooked, add them before broiling.

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