Breakfast for Mom
This morning while I'm cooking breakfast, I‘m having strong coffee in honor of the strong women who came before me.
I think of my grandma so often while I’m gardening or cooking. Growing up, I spent so many hours in the kitchen with her or in the garden with her and my grandfather. Now, I'm wishing I had paid better attention to how they grew cantaloupes, roses, and onions. And definitely wishing I could bake a lemon pound cake with her just one more time. But thankful she taught me to work hard. To pursue my passions. And to get involved.
I think of my mother in law, who helped me make the transition to farmwife when we first moved back. She welcomed me into the family - quite literally as we lived with them while our house was under construction. It was the best intro to farm life I could have gotten! She taught me the importance of flexibility when farming (always) changes my plans. Of family and friends when my farmer is working long hours. And of food that can nourish and comfort and serve others (which makes it so fitting that I'm making biscuits and gravy this morning).
And of course my mom. We're having a dill and chive french omelette in her honor, because, well, she loves dill more than anyone I know. It’s almost intimidating to try to write all she taught me in one little paragraph. But, without a doubt, she taught me to love with everything I am and have. To remember our charge “to serve the least of these.” And to always find joy in pink flowers.
Happy Mother’s Day to the women who raised us. We love you. And I am so honored to follow in your footsteps.
Strong Blend Coffee: Purpose Coffee Co.
JoJo's Biscuits: Magnolia Table | Online Recipe
This is an easy at-home version of a French omelette that results in velvety eggs bursting with fresh herb flavor.
1 tablespoon finely chopped dill
1 tablespoon finely chopped garlic chives
Salt to taste
1 tablespoon butter
Parsley to garnish
Crack eggs into a bowl and whisk vigorously until there are no signs of the whites left. Stir in herbs and salt.
Heat a large skillet over medium heat. Melt butter. If you're looking at your pan, wondering if you should add a little more butter, the answer is definitely yes.
Pour in the egg and herb mixture. Use a fork to gently but continuously scramble the eggs until they are half set. Then spread them out over the pan - like you're making a scrambled egg pancake.
Just when the bottom is set (the top will not be totally cooked through), roll into an omelette. Let it sit in the skillet for just a few seconds so the heat can help the middle set. The key, though, is to avoid letting it brown in any spot. So, carefully continue rolling the omelette to the other side if needed.
Garnish with parsley and enjoy! Makes 2 servings.