We previously noted that once a week, we are patronizing a local business to keep some cash flowing in their direction. Today, Anjali went to the dirt store (what I’m calling Funke’s Greenhouse) and then stopped by the College Hill Coffee Company to pick up coffee and baked goods. Anjali didn’t know it at the time, but her coffee generosity saved her. Today was day one of half-caff coffee.
We also previously noted in “Spanakopita a Trois” that any additional leftover spinach goo could be made into an omlet. We lied. We also spelled omelette wrong, but it’s part of our branding. Clearly it’s better as a frittata sandwiched in a toasted croissant. We also lied when we named this the “croissomlet.” We’re liars. But you’re still here, so that’s on you.
Method:
- Blister the tiny tomatoes you have in the back of your fridge that are looking a little wilty but are probably still okay because there is no mold. Do this in a cast iron. Smash them up real good.
- Add 5 eggs, a dash of buttermilk, and the spinach goo. Put it in the oven until Anjali tells you it’s done.
- Watch Anjali slice, toast, and burn the croissants.
- Watch Anjali shave off the burned bit into the kitchen sink.
- Wait until all the ingredients magically assemble themselves on a plate.
- Dig in.
If you do not have an Anjali at your disposal, I suggest finding one. Alternatively, you could learn to do steps 2.5 thru 5 yourself.
