I’m been going through some grown pains lately. I have just a handful of days left in college and the feeling is a little bittersweet. I’m more than excited to be graduating and on to the next phase of my life (I would be more excited if the economy wasn’t in such an apocalyptic state) but I have to say I will miss the frenzied feeling of a busy college day and the brilliant people that I’m constantly surrounded by. But as with all good things, I must have a party, eat with my family, drink with my friends, (and eat and drink and eat and drink) and then bid farewell to another lovely chapter of my life.
As I’ve gotten older, some of the things that never seemed so appealing have somehow worked their way into my repertoire. I like to say I’m texture-sensitive and many of the foods that are timeless to others have never been so appealing for me. Mushrooms and tomatoes have always been slightly repulsive unless cleverly disguised in a way that doesn’t require me gnawing on them. But being adult means refining your tastes and so it is my friends that I’ve come to enjoy mushrooms and tomatoes.
When my sister, her boyfriend and I were in Argentina, we met this Israeli couple that had the best, driest, most Israeli sense of humor one could ever imagine. When my sister refused to eat the green olives that accompany every Argentine pizza, the Israeli woman, Maria, looked at her and said, “What’s wrong with you?” To which my sister replied “I just don’t like them.” Maria looked straight at Devon, paused for effect, and scoffed “Oh grow up!”
So, in a sense, that’s what I’m doing…but with breakfast!
I sauteed some mushrooms in butter, added shredded spinach and eggs. I also roasted some grape tomatoes with olive oil, garlic, basil and salt and pepper (at 425 for 15 minutes or so) to add a more robust, tart flavor. Sprinkle with feta cheese, add a slice of toasted brown rice bread and there you have it.
Pardon the mess, I haven’t gotten my omelette-flipping skills down quite yet.