I had a lot on my plate in September. It went by in the blink of an eye. Nick and I were out of town on vacation twice during the month (posts on both trips coming soon!), I took on extra freelance work for my company and I got sick, twice. -_-
There was a time when I shied away from making polenta at home.
Okay so this frittata feature has been a long time coming and I’m sorry I’ve been holding out on you and it’s totally not you, it’s me. But here’s the thing. Frittatas are workweek life savers. Period.
Here are eight reasons why I (and you should, too!) make a frittata at least once a week:
Am I the only one who takes note of something I do and then gets really really happy with the prospect of doing that same thing repeatedly, at the same time and the same day of every week? I get excited when I’ve come across a promising new routine. Gleeful even.
The humble black bean has been the most versatile staple food in our pantry these days. Tiny in size in its dried form, the little legume cooks up plump and perfectly creamy on the inside with a bit of chew to the skin on the outside. I cook my black beans low and slow in the oven (or on the stovetop) in the largest, heaviest pot I’ve got; my dutch oven. I have a big orange 6-quart’er which I’ve nicknamed The Pumpkin. Cheers for creativity and for naming cookware!