Today I was a fallow field.
Outside, undisturbed, I sat sun-drenched. Book open, eyes drifting. First I saw a printed page. Then, the inside of my eyelids.
I may have dozed.
We always go, don't we? We wake, eat, scurry, work, greet -- (hello, goodbye) -- drive, cook, clean, read, kiss, yawn.
At night, for some of us, sleep doesn't come. Gears turn in endless loops, our tape-deck caught on autoreverse. Our off-button's cracked, our on-button jammed, stuck, locked into place.
We are plots forever planted.
Rain, sun, sprout, grow, tend, pluck, and then, before we look up, before we draw a single, cleansing breath, the cycle starts anew.
Except last week.
Last week everything screeched to a sudden, terrifying halt.
Trauma. Drama. Soul-crushing, horror-gazing, disbelieving, heart-searching, peace-rending, body-aching, car-chasing, fear-numbing halt.
A forced re-set.
(For us, the lucky ones.)
Today, for an hour, I sat in the sun. Listened to the sound of nothing. Didn't let my body move. Absorbed the rays of solace, peace, and warming calm. Told inner voices shhhhhhh.
Today I was a fallow field.
Recipe for Golden Frittata with potatoes, peas, and parmesan
I had in my head a frittata-vision, eggs sun-golden, peas emerald, potatoes ruby-red. So I made it, for you. This is perfectly lovely hot or warm, but it's especially outstanding at room temperature. This means you can make it ahead, and then go outside and forget about it, and everything else, for a good long while.
4 medium new potatoes, unpeeled, scrubbed
1 egg yolk
1 tablespoon heavy cream
1/8 teaspoon dry mustard
1/8 teaspoon turmeric
2 tablespoons extra-virgin olive oil
1/3 cup fresh English peas
3 tablespoons freshly grated Parmesan cheese
Handful pea shoots or tender spring herbs, for scattering
Set the potatoes in a small pot of cool water. Bring up to a boil. Simmer until tender, about 10 minutes, give or take. Cool completely. Slice thickly.
Meanwhile, in a large bowl, whisk the eggs, yolk, cream, dry mustard, and turmeric. Season generously with salt and pepper. Flip on the broiler with a rack about 5 inches from the heat source.
Heat the olive oil in a 9-1/2 inch cast-iron skillet over medium-high heat. Add the potato slices, and crisp on both sides until nicely browned. Add the egg mixture, the peas, and the Parmesan. Cook, lifting up portions of the frittata as it sets, swirling a silicone spatula around the edges to keep everything nice and loose. You want the liquid eggs to flow towards the edges and then slip underneath so it begins to set first in portions, and then all around. After about 3 minutes on the stove, transfer the skillet to the broiler. Broil, watching carefully, until puffed, golden brown, and set, 1-1/2 to 2 minutes only.
Remove from the oven. Cool to room temperature, if desired. Add the pea shoots or herbs just before serving. (If they sit too long on a hot or even warm frittata, they'll wilt.) Cut into wedges.