Leeks and eggs, change is here.

If adaptation did not exist, I think I would have vanished into thin air many years ago. On the other side, if change did not come, and no adaptation was required, then I would probably vanish from sheer monotonous boredom. Changes, challenges, and chaos are given so that we (are supposed to) grow up into functioning adaptable human beings. As much as I love the constant morphing of my life, I sometimes feel like a sideshow, throwing on a top-hat, and shouting, "For my next trick..."

I am going back to college. (Returning Student sounds so ancient.)

Last year a swung open door of opportunity, led me down a year of service in Refugee Resettlement. In addition to a year of growing, stretching, and learning a love for something that I had previously known nothing about, I now have Government money for college. By Joe! I am going to spend every last penny of my educational award studying International Politics. People that do not know me well yet, give me the big surprised eyes when I say "International Politics". As surprising as it is, I do have a little passion left over from cooking that I have divvied up among various other interests. To my mom's proud heart, a slice of passion was given to politics. I am my mother's daughter. (That is more and more clear with every passing day.)

Just when I had a mental balance of how I would juggle wife-hood, my job, writing in this precious space, and going back to school, I was offered a part-time position back in Refugee Resettlement. Now, I can not tell you about my new job in Refugee Resettlement because there are strict confidentiality guidelines, but suffice it to say I am gratefully balancing one more plate.

To everything there is a season. Spring brings leeks, asparagus, blooming tulips, and a new job. I know from experience that I will love every bit of this new season. Despite knowing that, I am a bit tense as I write this to you today. so many things in my head. I know you can understand.

With a gorgeous recipe to share and a mug of Earl Grey Lavender tea my mind is calmed a bit. This space, this place, provides a solace of sorts, and the beauty of the flavors makes me think about how good things come together. They really do.

We had a slice of this last night for dinner and it was described as Killer in the compliment sense of the word of course. It keeps well and is lovely reheated for breakfast or cold on a picnic. The vegetables come together so quickly and the whole dish is ready in 40 minutes. Delicious and doable.

Leek Asparagus Prosciutto* Eggs with Mushrooms and Arugula serves 6

1 leek, the white part only (as shown above), cut into small dice
1 cup of asparagus tip pieces (cut from 1 bunch asparagus)
8 ounces sliced baby bella or white mushrooms (about 1 1/2 cups)
1/2 cup arugula, chopped into bite size pieces
2 ounces prosciutto, cut into small slices*
10 eggs
1/4 cup half and half or cream
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

1. Heat oven to 400. Grease 8x12 inch dish. Rinse mushrooms well and toss them into a dry skillet over medium heat. When they release their moisture, stir them around a bit. After their water has almost evaporated, add butter to skillet. Add diced leek to skillet. Let cook for 3-5 minutes
2. Meanwhile, cut tips of asparagus off from stalks at about 2 inches from the top of tips. You should have a good sized handful of tips
3. Crack 10 eggs into bowl or into blender. Add cream and salt and pepper. If using bowl, whisk well until completely combined and if using blender, combine on low for 10 seconds
4. Spread mushroom leek mixture across the bottom of the prepared dish. Pour egg mixture over mushrooms. Drop asparagus tips evenly over surface (they should sink into eggs). Sprinkle arugula evenly over eggs. Spread prosciutto over eggs
5. Bake at 400 for 7 minutes. Reduce heat to 350 and bake for 15 minutes. Enjoy!

*Prosciutto does not do well cooked for long periods of time, but it does perfectly cooked in this dish. Feel free to substitute chopped ham, pancetta, or cooked crumbled bacon. The dish would also be completely delicious without the pork

Comments

[Sarah]

Wow! Congratulations! Your work and study really pique my interest. What a fascinating area to work in. Sounds like you are beginning a new adventure. (And the eggs sound lovely too... ;-)

[L*Joy]

sarah
thank you. it is quite exciting and quite an adventure! yes, the eggs are worth admiring but not quite as exciting, perhaps... perhaps... :).

[Suzanne]

congratulations on it all. your plate is overflowing! thanks for the egg recipe too. with 8 backyard chickens, i am always looking for new ways to use the incredible, edible egg!