It was a stressful week capped off with a melancholy afternoon. The temptation was there to curl up and mope and wish that someone else could figure out what to make for dinner this time.
Then, a little hand slipped into mine, a tentative smile wanting to giggle but wanting me to first, and then grace poured out.
Candles were kindled and Christmas lights, too. We turned on some carols and James added his own enthusiastic flourishes on the piano. We made a game of seeing what Mama could scrounge up for a makeshift meal. While dinner baked in the oven, something between a frittata and a starta—a fritt-strata?—my children took turns wrapping themselves up in a quilt (they called it an egg) and “hatching” from it. My job was to scoop up the latest hatchling and shower it with kisses, then wrap up the next one in the “egg.”
Brian came home to a giggling pile of children on the living room floor, the delicious scent of baking ham and cheese, and a happy, smiling wife who is infinitely grateful for simple joys and eyes to see them as they should be seen: drenched in grace.
Friday Freezer Fritt-Strata
3/4 c. whole milk
2 c. cubed bread (use thick, homemade or bakery loaves)
1 T butter
1 large or 2 small garlic cloves, minced
1 shallot, minced
1 c. diced cooked meat (I used ham from the freezer)
3/4 c. frozen peas
1 4 oz. can sliced mushrooms, well drained (optional)
1 c. grated cheese (I used cheddar)
Whisk the eggs and milk in a large bowl. Stir in bread cubes and allow to soak.
Meanwhile, saute garlic and shallot in butter in a large cast-iron skillet. Combine garlic, onion, diced meat, peas, and mushrooms if using in the bowl with the egg-bread mixture. Pour the whole thing back into the skillet.
Bake for 20-25 minutes until eggs are set and the fritt-strata is puffy. Slice up and serve warm straight from the skillet.