I made this frittata after yet another inspiring trip to the grocery store. I wanted to make something new and exciting for breakfast, and frittata seemed to be the perfect choice. Surprisingly, it didn’t take long for me to make up my mind. After all, how could I say no to these amazing looking veggies?
I had a long talk with my mom this morning on the topic of eating lamb on Easter. This is a long-standing tradition in my religion, yet it is one that my family has hardly ever followed. I remember when I was little my mom would scramble to put meat on the Easter dinner table. Back then, meat was elusive, and any kind of meat was much appreciated. Usually my dad would use his “connections” to get us a chicken, which my mom would skillfully butcher to make a variety of dishes: chicken soup, baked chicken, even chicken aspic.
As a child growing up in the countryside, my mom would eat lamb on Easter every year. Things changed, however, as soon as she moved to the city: her family departed from this tradition, and lamb was used less and less in their cooking. I know for certain that my dad didn’t like lamb. As for me, I remember trying a lamb shank once as a child, and not being particularly impressed with its taste.
This soup is a tribute to cheerful, vibrant colors. I love it because it is quick and easy to prepare, the ingredients are simple and widely available, and the energetic colors of the veggies put me in a good mood instantly.
You may find my enthusiasm exaggerated – after all, it’s just another soup, right? – but I assure you it’s not. If you compare my deep, richly nuanced present with my almost colorless past, my love of colors becomes easy to understand.
This is a dish which takes some time to prepare, but the end result is so worth it! The sweetness of the red bell peppers and the pungency of the garlic come together beautifully and elevate the humble chicken, rendering it moist and flavorful. The meat is so tender it falls off the bone, and the sauce is amazingly wholesome. I need to exercise a great deal of self-restraint whenever I make this dish, especially with regard to the sauce. This is one of my favorite sauces to dip French bread into, and to savor for minutes on end.