To say that I am a creature of habit would be to grossly understate my proclivity for following the same routine every day, whenever possible. It probably sounds boring, but I find comfort in routine and it allows me to feel like I am in control of my day. Sometimes having control over my day means figuring out how to deal with something I don’t seem to have any control over. Case in point, every day, around 3:00, I find myself looking for candy. Chocolate, to be specific. Preferably dark chocolate. With something else mixed in to give it some texture. Every day is the same, and every day I end up raiding the blasted candy bowl sitting on our reception desk. At best, I get a mini Krackel bar and at worst it’s the last piece of rock hard caramel that is only left in there because other people with apparently more discerning tastes wisely decided to invest their calories elsewhere.
It was with this exact scenario fresh in my mind that I started experimenting with a snack mix of some sort. Dark chocolate was key. If I was eating chocolate, I may as well add some things to give it texture, so in went the oats and chia. The roasted almonds make it all just a tad bit salty and the dried cherries give it some extra sweetness. I pack 2 T. of it in a little container and it is just enough to fulfill my chocolate fix in the afternoon and help me to avoid the dreaded office candy bowl.
This dressing/sauce began with my total failure to concoct something that would adequately replace the Costco-sized bottle of ranch dressing that has been a mainstay in our refrigerator since Bert started eating solid foods. The child puts ranch dressing on everything. Italian hoagie? Yes. Any kind of vegetable, raw or cooked? Yes. Pizza? Yes. All types of meat? Yes. Sometimes he even puts it on his hot dogs! Must I go on? Suffice it to say, the idea that Bert would eat just about anything without first dipping it in a white puddle of Hidden Valley is completely unrealistic.
I love making frittatas. They are the answer to every single food serving conundrum:
What do I feed our out of town guests?
Eek! It’s the end of the month and my refrigerator is practically empty!
Where else can I attempt to hide this excess of zucchini?
Making a frittata is as easy as making scrambled eggs. You move the eggs around a bit but before they are cooked through entirely, you sprinkle some cheese on top and put the whole pan under the broiler. The cheese gets all melty and the whole thing puffs up and it looks ten times more appetizing than a pan of scrambled eggs. Since you finish cooking the egg mixture under the broiler, it all comes together enough that you can cut neat little wedges to serve it instead of heaping a glob of eggs on your plate. Even if you’re only making it for yourself with end of the month leftovers, it’s still nice if your food actually looks like you want to eat it, don’t you think?