Posted by Kate W on Friday, July 20th, 2012
I love being the hostess. I always have. I get nervous going to other people’s parties. I always worry I won’t know anyone and that I’ll end up huddled by myself in the corner like I’m at a middle-school dance. When I do meet new people, I end up babbling nervously. If they have a story, I always have one of my own that springboards off of theirs and back to myself. That’s fine once or twice; it establishes a rapport and some common ground. But do it too often and you look like a one-upper. Hostessing is so much easier than guesting. For starters, I am already guaranteed to know everyone. And my main conversational contribution can revolve around everyone else’s comfort level. Checking to make sure everyone’s well-fed and hydrated is the only way to keep me from nervously making everything all about me.
Hostessing becomes a little more difficult when you have a small child, though. I can never predict when my daughter is going to get clingy and whiny and decide that her playpen is worse than a jail cell. So preparing complicated dishes that need a lot of prep time doesn’t really work for me. As a result, I like to cook dishes that are fabulous but also quick.
The other day, my mom and my aunt picked up my elderly grandmother from her assisted living facility and brought her by for lunch after a doctor’s visit. I knew they’d be hungry when they arrived, so I decided to whip up a quick frittata. The base of it was sausage and potatoes, which I cut up and cooked ahead in the morning and stored in Tupperware while the baby was napping. Once I knew they were on their way, all I had to do was quickly reheat the sausage and potatoes in my cast-iron skillet along with some artichoke hearts. While they were heating through, I quickly beat several farm-fresh eggs (a great source for vitamin D), then stirred in grated cheese, salt, pepper, and sage. I poured the egg mixture into the skillet, gave it a quick stir, and then let it cook until the eggs were firmed up. I transferred it to the skillet and finished it in the oven for twenty minutes.
My frittata was a quick dish with little cleanup required, and the addition of sage really boosted its health quotient. Sage has a great aromatic quality and elevates any savory dish to something special, while also providing great nutritional benefits. It’s a rich source of Vitamin A, calcium, iron, and potassium. It’s also a powerful antioxidant with anti-inflammatory qualities. It can even boost your brain function, which is apropos as wise people are considered to be sages. I guess I was awfully sage to put it my frittata!
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