What's for Dinner

We watched Vampire Diaries last night and I am pleased to say the Husband didn't yell at the screen this time. Last week there was a comet and he was pizzed that it was unrealistic. I find it funny that the vampire thing is believable to him but the suspension of disbelief is lost on a badly computer animated comet. Bless his heart.

The week has flown by and I feel like I am hurtling towards my birthday at record speeds. I'll be hitting the big 2-9 and as the Husband says "You'll finally reach your age for the next 15 years, be happy.". Der sigh. I also wrote my mother and told her we'd finally be the same age. Why are we women so obsessed with our age? When and how did this come about? Is there some wierd thing that if we reach 30 we're put out to pasture? I'm confused. I remember as a kid, when I was about 8 years old, my mother told me she was 29. All fine and good until you find out I have a sister who is 7 years older. (Sorry Sis for outting your age) After a couple of months in math class it dawned on me 29-15 = child bride mother. I came home in hysterics and accused her of lying. She apologized and said, "You're right, I'm 31." Gah! I believed her again! What you have learned? I'm gullible. Absolutely gullible. Or I have a mother who knew how to take advantage of her child's poor math skills.

Anywho, today I am going to talk about a recipe I learned about from our dear Spanish friend Ivan. Ivan and his lovely wife Heather were our witnesses at our first wedding eons ago and Heather even made the trek all the way from China for our renewal of vows. That's friendship man. And when she finally decides to move to New York City or Monaco I will be visiting because that's what good friends do. This is my take on the Spanish tortilla.

Spanish Tortilla
3-4 potatoes sliced thinly
2 onions chopped
6-7 eggs beaten with
half a cup of cream or milk
salt and pepper
paprika
1 tbsp virgin olive oil
butter for greasing

Take a non stick pan and melt butter or heat olive oil, making sure to coat the sides as well. Throw in the potatoes and onions, mix the eggs, cream, seasonings together and pour into pan. Make sure the mixture covers the bottom of the pan completely. Now you sit and wait and watch. After a while the mixture should cook and harden. It will be ready to flip when the middle is not too liquidy. Taking a plate, place over the tortilla and flip quickly. Once it is on the plate, carefully slide it back in the pan in order to cook the other side. This should only require a few more minutes. Once done, slide onto a plate, drizzle with olive oil and garnish with basil. It's great served hot or cold and for more of a variety, add peas or chopped carrots or broccoli or whatever the heck you like because it's your tortilla. Not mine. Yours. I SAID NO WIRE HANGERS! Sorry, I couldn't resist.

Time to head to the job.

Bon Apetit!