I hope you enjoyed my guest posts last week – I missed you!
I have so many exciting things planned for my little blog over the next few months, but for now it’s all about transitions.
The last few summers have felt like a revolving door at my house. Chelsea comes home in May, and Conor leaves for camp in June. As soon as he gets home in August we turn around for vacation, and then Chelsea leaves again.
And me? My head (and heart) are spinning. While I typically relish an occasional break from routine, being at loose ends doesn’t help the end-of-summer malaise that I am feeling these days.
And it was a great summer.
We had a few changes to “the usual” this year. Instead of our annual jaunt to Disney World, we took my parents to the Atlantis to celebrate their 50th wedding anniversary (50 years! Wrap your head around that for a moment!). And though we missed our beloved Magic Kingdom (and by “we”, I mean Chelsea and me – Mike and Conor were SO ready for a change…), we had an amazing time. It was Noah’s first “real” vacation and he’s been asking to “go to a hotel” ever since we’ve come home (you can see pictures of my smiling soggy sweeties over here).
So there was that.
And while I said good-bye to my Chelsea as I have for the last three years, this time it felt very different. She’s a senior now, so this is the last time I’ll be sending her off for a year at college. We’re now counting down to graduation day, which if the past three years are any indication, will be here in about five minutes. Next summer she’ll be home until I say the (gulp) “real” good-bye. Have not even BEGUN to sort out those emotions.
How do you deal with the transitions in your lives – do you relish the change? Or is it a struggle? Or maybe a little of both?
Of course, the one thing that stayed completely the same was the food.
There were chicken Ceasar wraps on the last night.
And iced coffee on the final morning (okay, there was iced coffee EVERY morning).
I can’t speak for the rest of you, but for my Chelsea, there are a handful of dishes that are “go-to” when a culinary hug is in order.
Pasta (white, not wheat, please) with butter and lots of grated cheese.
A big bowl of ice cream with a TON of sprinkles.
And egg-in-a-hole – which is like love on a plate. It’s warm, filling and delicious. It’s breakfast, lunch, dinner and “feel better”.
And it always makes an appearance – at least once – when she’s home.
What’s YOUR “love on a plate”? And do you make it “whenever”, or save it for special occasions? I’d love it if you shared it with me here!
And if you’ve never tried this dish before, please do – I bet you have all the ingredients in your kitchen right now.
Even better? Make it for someone you love.
2 slices of bread
shredded cheese (pick your favorite; we like cheddar)
salt and pepper
Heat a skillet or griddle over medium heat. Using a juice glass or cookie cutter, cut out the centers of the bread slices, reserving the cut-outs.
When the skillet is hot, pour in enough oil to coat the bottom evenly (tilt to distribute if necessary). Place the bread slices in the center, and the cut-outs alongside. Crack one egg and carefully pour it into the center of one of the bread slices. Repeat with the second egg. Cook, undisturbed, for three minutes.
Using a spatula, turn over the bread slices and cut-outs. Sprinkle liberally with cheese; season with salt and pepper. Cook for three minutes.
Transfer to a plate and serve immediately.
This delicious recipe brought to you by Sheri Silver