When Colin and I first started dating, in October 1991, I was a senior in college and he a junior. (Cue cradle-robbing jokes here, even though I'm only 3 months older.) We went to visit my mom in New York during one of our breaks and strolled the busy Manhattan streets. Though completely comfortable in the city, Colin kept remarking on how he felt like an ant among the crushing maw of humanity.
He wanted to express his feelings for me in a big way, but in a city where everything is giant, where the lights are brighter and the noise louder and the sensory buzz more intense, it can be hard to break through and be truly dramatic.
So he bought me a rose. And proceeded to eat it. "To prove how much I love you, I'm going to eat this rose."
He chewed a petal.
I think he got the one petal down before we dissolved into laughter right there on the upper west side. It was the worst thing he ever ate, he said. Looking back, it must have been coated with pesticides, too. Well, he'd made his point, I absolved him from finishing the job, and 14 years later we're still blissfully married.
For those of you who've read Michael Pollan, or read about Michael Pollan, you're probably familiar with the 7-word mantra from his recent book, In Defense of Food: Eat food. Not too much. Mostly plants.
I've modified it a bit:
Not from roses.
Treat yourself right. There's absolutely no reason why frittatas have to be reserved for company, especially because they're so easy. If you can make an omelet, you can make a frittata.
Serves, um, 1
1 tablespoon chopped shallots
1-1/2 teaspoons olive oil
4 medium squash blossoms, gently cleaned, dried and rough-chopped
1/4 cup diced zucchini
1/4 teaspoon salt
freshly ground black pepper
2 eggs whisked with 1 tablespoon milk (I used skim)
1 tablespoon goat cheese
Preheat the broiler.
Place an 8" nonstick, ovenproof omelet pan over medium heat. Add shallots and oil. Saute, stirring frequently, until shallots are translucent, about 3 minutes. Add squash blossoms and zucchini, season with the salt and pepper, and continue cooking for 3 minutes longer, or until vegetables are all tender.
Reduce heat to medium low. Add the egg mixture, sprinkle on the goat cheese, and cover. Let cook, undisturbed, for 3 minutes, or until the bottom is set and the top nearly but not completely so.
Slip under the hot broiler for 1 to 2 minutes, watching carefully, until cheese bubbles and frittat begins to turn golden brown in spots.
Serve hot, warm, or at room temperature.