Frittata is one of the Family’s favorite for weekend brunch. I’ve made potato & bacon frittata, corned beef hash frittata and sometimes I used leftover meat or seafood from the night before as part of the filling.
Here’s a salmon tomatoes and scallions frittata from the leftover pan-fried salmon I made the other day.
INGREDIENTS:
leftover salmon fillet, flaked
7 eggs
1/4 cup of cream (or milk)
2 sprigs of scallions, chopped
1 large tomatoes, chopped
3 cloves of garlic, peeled and chopped finely
salt & pepper
shredded cheddar cheese
oil

I always enjoy having my readers share their ideas about various craft topics, including what projects they’re working on and providing tips that might help others.
Shawnery commented on my post, Organizing Beads and Embellishments, and shared her inexpensive methods of storing these items:
When I first started, we didn’t have a lot of spare money so buying a lot of new containers was out of the question. We were on [a] diet at the time so we ate a lot of eggs. I had a ton of the two dozen egg containers laying around and it turns out to be the perfect containers. …read more

The second graders had a worksheet today of an Easter egg with an intricate design outlined.  They colored these with crayon and colored pencils.  Then another teacher working with me laminated the eggs for them to take home.
I told them about Ukrainian Easter eggs and encouraged the youngsters to take their time and do a really great job coloring.  The results were lovely.
Ukrainian Easter eggs, or Pysanky, has evolved into a year-round art, not simply something done at Easter time.  They are lovely and painstakenly done and really are art pieces.
I’ve discovered a site, LearnPysanky, where you can learn how to …read more

This is a really neat video, and pretty timely for Easter next week!
Author Tim Ferris of fourhourworkweek.com demonstrates how to peel a hard-cooked egg without actually peeling it, using just a little baking soda and some lung power. Have you tried this?

Spring break is coming up and I’ve been looking for recipes that will feed a crowd, as in visiting family. Today, I found a beautiful strata that feeds 16.  It features roasted red peppers and marinated artichoke hearts.
This recipe is a specialty of the Candlight Inn in Napa, California – just about 4 hours south of me. The Candlelight Inn is located in the heart of the California wine country, on grounds surrounded by beautiful Redwoods and Cypress Trees. They serve a 3-course breakfast each and every morning in a gorgeous romantic atmosphere.
Artichoke and Roasted Red Pepper Strata

Ingredients:
12 eggs
2 …read more

In light of the recent recall of eggs by den Dulk farms due to Salmonella, California-based food safety expert Jeff Nelken is strongly advising Americans, especially pregnant women, children and those 55 or older, to take precautions when eating eggs at home or in restaurants.

Among these are:
1. Cook your foods to the proper temperatures; eggs need to reach 160
degrees throughout. Cook eggs to a point where yolks and whites are
solidified. Use a thermometer to be sure.
2. Purchase pasteurized eggs — make sure the label …read more

For those that celebrate Easter- have a very wonderful day with your friends and family!
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Happy Mother’s Day!
I might not have had the most heart healthy brunch this morning but I think I deserved it.

Eggs Benedict