Lately, my mornings start when I admit that lying in bed with my eyelids slammed shut for 45 minutes just isn’t doing any good. I’m definitely not going back to sleep, even though it’s only 4 a.m.
By the time my feet hit the floor and my glasses are in place — ear, nose, ear, slight finger wiggle to balance — the decision’s been made. I’m definitely up for the day.
By the time I get to the kitchen I’ve (almost) stopped resenting whatever took me by surprise in the wee hours and snatched away the last of my sleep. Being fully awake banishes concerns for the things I can’t control back to my subconscious (where they belong).
By the time I start on the first cup of freshly brewed coffee, I’m actually savoring my little island of light and isolation in an otherwise dark house. It’s quiet, but not totally silent: in the kitchen, the hum of the refrigerator keeps me company. Somewhere upstairs, water runs briefly. In an hour or so, if I’m still occupied in the kitchen or checking the weather on the TV in the den, I’ll hear a soft “thunk” as the newspaper hits the front porch (he shoots — he scores — another perfect toss).
In between the first cup of coffee and the arrival of the paper, I’ll write or maybe pay some bills (was that what woke me in the first place?) and be a little ahead of the game today. Before the sun’s fully up, maybe I’ll fit in a short walk this morning — just whatever nocturnal critters are still out there and me.
I always feel a little smug when I start my day early and accomplish something before breakfast signals the start of “real” time.
When we celebrate a milestone in someone’s life at work, we do it with food. I’m always in search of something savory that’s a little different to go with the coffeecake, fruit and bagels with schmear (cream cheese, etc.). This is the latest “something” I found and tweaked for a breakfast at work. Make up some of these. It’s time well spent in the “wee small hours of the morning.”
1 large red-skinned potato, peeled and diced small
6 large eggs
6 bacon slices, cooked crisp, crumbled
2 green onions (1/3 cup) thinly sliced
1/2 cup grated Parmesan cheese
1 teaspoon minced fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup sour cream
Preheat oven to 375 degrees. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.
In a medium bowl, combine eggs and next 6 ingredients. Whisk until well blended. Stir in potato.
Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin tin. Bake 13 to 15 minutes. Remove from pans to cool on racks. Top each quiche with about half a teaspoon sour cream.
Serve quiches warm or at room temperature.
Makes about 2 1/2 dozen.
Try switching out the thyme for tarragon, basil or any other herb of your liking. Leave out the bacon for a vegetarian version.
Linda Conway Eriksson can be reached by e-mail at firstname.lastname@example.org.