Breakfast just wasn’t the same today.
Each morning us Henricksons wake up and convene in Barb’s kitchen for breakfast. It’s a big family thing, and even though it happens on a daily basis it never loses its flare. Never. It always feels so special. The wives will get up a bit earlier to start prepping eggs and pancakes and toast and coffee (decaf, mind you), and then as the kids and Bill wake up they all trickle into the kitchen one by one. Some mornings we make a point to have everyone at the table, or at least in the same room at once. Those mornings are so nice. Other mornings everyone comes and goes as they please, grabs some food to go because they’re rushing to get somewhere. Either way, breakfast is a time when you’re always sure to see each and every family member’s face. And it’s always such a carefree time to shoot the breeze without worrying about what’s going on outside the houses. Well, aside from this morning, that is.
Everyone has their own favorite dish – their usual, or their “youjsh”. Haha! For instance, Benny will come into the kitchen and say “Morning, Margie. The youjsh please,” and I know that his usual is a half-dozen egg whites with cheddar and an English muffin. Teenie’s youjsh was always strawberry yogurt with granola and chocolate chips. Lester’s youjsh is Fruit Loops! Bill’s is usually an omelet with ham and cheese and onion. Over the years breakfast prep has just become second nature for me.
Today, with all that’s been going on lately, I figured I’d go out on a limb and try my hand at something different and special: breakfast frittatas. And to ensure that everyone in the fam is pleased, I made a bunch of different ones. Some are meatier than others, some have more veggies, I even made a tiny one with Fruit Loops for Lester! Sounds gross but that kid will eat anything if his favorite cereal is involved. So, I set my alarm super early, got up when it was still dark out, and started dicing up veggies. I just wanted everything to be ready and set out on the counter for when people started filing into the kitchen. You know, to surprise them with something different. At this point, we could all use ANYTHING to take our minds away from the harsh world outside these houses.
Well, it has been a pretty slow morning for breakfasttime at the Henrickons’. Barb came downstairs later than usual, grabbed a banana, made her tea, and retreated back up to her bedroom, all without a word. Ben and Cara Lynn did the same. The other kids are all so quiet. They were so cute sitting at the table eating their frittata, looking around at each other, wondering why Mother Margie was the only one prepping breakfast. They know something’s up. I mean, everyone’s coming after us. After ME. Those kids are smart and I’m sure they sense something.
Nicki won’t come out of her room. I’m sure she’s still chock-full of trauma from last night. I offered my night to her because I thought she’d need Bill to be there for her. Poor girl. I hope she’s gonna be alright.
You know? Just when it seems like everything is falling apart, things start to get better again. I just know it. It’s always been the case. This family always endures.
I don’t think anyone else is gonna show for breakfast, so I’m gonna head back to Barb’s to clean up and put those frittatas in the fridge. Looks like we’ll be eating those for a while! Ahh, cooking always makes me feel better during times like these. It’s a great therapeutic hobby of mine. Here, I’ll leave you with my recipe:
MARGIE’S CHIN-UP BREAKFAST FRITTATAS
These are sure to put a smile on your face!
2 tbsp olive oil
2 cups spinach, diced
1 cups zucchini, diced
1 cups yellow squash, diced
½ cup onion, diced
1 clove garlic, minced
¼ cup milk
¼ cup cream cheese
½ cup shredded cheddar cheese
Salt and pepper
Rosemary, rosemary, rosemary!
Preheat oven to 400°F and dice all the vegetables. Coat a large oven-safe skillet with olive oil and cook all the veggies and garlic on the stove for a few minutes. Season with salt, pepper, and as much rosemary as you’d like. (I LOVE rosemary… never can have too much.) In a large bowl, beat together the eggs, milk, cream cheese, and cheddar until smooth. Add everything to the skillet of veggies and mix thoroughly. Once the eggs have firmed up a bit (don’t cook them completely), remove skillet from stove and put in oven for 8-10 minutes or until it browns a bit. Let cool for a minute and voila! A delicious breakfast for the whole family.