Food Majors
life is hard, food doesn't have to be [vol.1 issue 4.4]
When this on the menu at the Majors’ house, we call it “eggs and marinara.” However, it originated in North Africa and is also known as shakshouka. Here’s a bonefide recipe from the NYT but I keep it even simpler.
Dinner on the table in 15 minutes. Don’t knock it till you try it.
“A brainless crowdpleaser is a recipe that is easy to put together, receives minimal whining from your kids, and is your meal plan’s saving grace.” - The Lazy Genius
RECIPE: In a wide skillet, bring a 28oz jar of marinara to a simmer. I read labels and try to find marinara without sugar, corn syrup and canola or soy oil. Do your best. Use what you have.
Then crack eggs, one at a time into simmering sauce. If I crack them close together, starting at noon and working around in a clock pattern then filling the middle, a dozen eggs will fit and is enough for my family of 5. Cover and simmer for 5-10 minutes. I prefer my eggs runny or soft but others prefer theirs hard cooked. Serve in a bowl topped with parmesan or cheddar.
We eat with steamed broccoli or a side salad. Some nights, it’s just eggs and marinara. Perfect with artisan bread.
AROUND THE TABLE
On Instagram, I shared how our 7 year old asked to lead breakfast conversation. He began with the question, “In what ways is God using the coronavirus for good?”
ZOOM CLASSES
I’m nervous and excited about the first virtual class. The cast iron class is tonight at 7pm CST. There’s room for a few more if you want to jump in!
Upcoming: Fermented Foods Zoom Class.
You’re the first to know! In two weeks we’ll learn the art and science of positively populating our guts with probiotics. It’s one of my favorite classes to teach and I’ve been creating (enhancing?) an ebook for years now. That baby has expanded to 45 pages of instruction, FAQs, and fail proof recipes.
Fermentation can seem daunting before starting. People have preserved food this way for millennia. Let me hold your hand and we’ll start together.
Fermented Foods Zoom Class:
Friday, May 8, 4-6pm central time
Cost: $40 - FREE if you’ve taken this class in person
Email to sign up: luvmyhub@gmail.com
Is there interest in a pasta class? I’m pondering creating a video-based family fun night where everyone can learn to make pasta. My kids love fresh pasta - no comparison to the boxed stuff. I’ve two pasta rollers I could lend locally.
I’m open to other class ideas you have!
BOOKS
Finished - The Millionaire Next Door: Surprising Secrets of America’s Wealthy - authors make a difference between those who act wealthy (fancy cars, clothes, etc) and those who actually are. Biggest take away for me was to always live below my means + frugality is always in style.
Started - A Place of My Own: The Education of an Amateur Builder - poetically written by Michal Pollan about his journey of building a writing cabin before he became famous for Omnivore’s Dilemma. I’m not sure I’ll finish it, probably skim to the end. Hasn’t grabbed by attention.
Listening to this song on repeat,
Julie