Jules (Go Jules Go), Misty (Misty’s Laws), Julie (MaidaSomeArt) and I planned a bloggy meet-up months ago, selecting my house as the mid-way point. It just so happens that the date we chose fell on my blogiversary, a few days before Jules’ two-year blogiversary and a few days before Misty’s birthday. What a happy coincidence!
They arrived on my doorstep Saturday morning ready for a party, weighted down with all kinds of goodies, including a seemingly never-ending supply of champagne. Jules even brought her dog–the famous Uncle Jesse! I felt like I was meeting a celebrity (in person he’s just like you’d think he’d be–charming and delightful and cute).
I had two revelations on my blogiversary:
The first one came when Misty made this comment as I was throwing blogiversary frittatas in the oven: “I was so excited to come and eat Rachel’s food.” Then Jules said the same thing. Then my friend Julie extolled my cooking to them both. I was so pleased. I mean, Misty categorized what I was making as “Rachel’s food,” as if I was a celebrity chef or something. A year ago, I started the blog because I wanted to learn more about good, quality, local food and how to prepare it. My goal was realized as I made those local frittatas for bloggy friends which leads me to my second revelation…
Blogging is so much more than writing or food; it’s about community. I’ve met some amazingly interesting people this year because of blogging. Misty said blogging helped her find “her tribe.” I feel the same way, and I’m thankful that a creative outlet has led me to so many great people whom I now call friends.
The menu included the aforementioned champagne, lovely fruit, chocolate croissants (brought by Jules and from Trader Joe’s. Not local but still delicious) and two kinds of frittata made by yours truly. Frittata is always an easy and delicious way to go for brunch–satisfying for a few or a crowd.
Blogiversary Ham and White Cheddar Frittata
2 tablespoons unsalted butter
1 medium onion, diced
3/4 teaspoon kosher salt
Freshly ground black pepper
1 ham steak, cubed (I get my ham from the Amish farmers market. Don’t skimp on the ham!)
Couple splashes of half and half
1 tablespoon fresh thyme
1 cup sharp white cheddar cheese
Preheat the broiler, making sure to place a rack about 8 inches from the heat.
Melt the butter in a non-stick, oven-safe skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook until soft, about 3 minutes. Add the ham to the skillet and cook until a little brown, about 3 minutes. Meanwhile, whisk the eggs in a bowl with the remaining 1/4 teaspoon salt, some pepper, and the half and half until smooth.
Spread the ham and onions out evenly in the skillet. Pour the egg mixture over this. Stir a couple of times during the first couple minutes of cooking. Then let the eggs cook until the bottom sets and the edges begin to set, about 6 minutes. Sprinkle the cheese and the thyme over the top and transfer the skillet to the broiler until the eggs puff up and are set. Watch it carefully. Remove from broiler and set aside to cool a bit.
Serve to good friends with mimosas (sans the orange juice).
Thanks to Misty, Jules, and Julie for a lovely day! I’m so happy to know all three of you.
That frittata looks heavenly! So happy you guys had a blast. And Uncle Jesse? Lucky you! Did you get his autograph?
I got something better than an autograph! Uncle Jesse left one of his toys here. Did you hear that Jules? (Now she has to come get it which means I have to go buy more champagne.)
He also left a present in the backyard for you, Rache.
I was so sad there was so much champagne left when I had to go.
Circle of life, Jules. His present will help the soil. Your champagne consumption will help…you…through life? I don’t know.
It sounds divine -I’m so jealous!
Way to go upscale on the blogiversary celebration. On my blogiversary, I usually just down an economy-size bottle of cheap Muscato, eat a theater box of Good N Plentys, until I pass out, face down in a drool puddle, in front of my flickering computer screen. But both celebrations are fun, right?
ahahaha! Peg! You always crack me up. Wait. Should I be laughing? Either way, sounds like a great time to me. I’ll take cheap muscato and good n plenty any day. But you can have the drool puddles.
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Yay!! It was so much fun. And I love that you played with the mustaches after I was gone. That is the sign of a truly loved gift! Also a good sign . . . a text the next day, showing the enjoyment of some local wine. 😉
And you seriously just whipped those Frittatas up like it was nothing. All while the rest of us sat chatting and drinking champagne. It was like, “I’m gonna go make some food . . . BAM! Frittatas!!” And it was so very delicious. I LOVE “Rachel’s Food!” 🙂 Feel free to cook for me anytime. This way, when you truly do become famous, I can say that I got to sample your cuisine when you were a lowly blogger. Er, I mean, not lowly, just insignificant. Um, I mean . . . damn. I’m one of those little people you are gonna forget now, aren’t I? Yep, totally deserve that.
Thanks so much for your hospitality, and for being part of my Tribe!! 🙂
Aw, Misty! You boost my confidence like 200%. 🙂 But as you can see, making frittatas is EASY! You should try it.
Thank you so much for ALL the goodies you brought over, including that yummy wine. I think I gained about 20 pounds this weekend.
I’ll remember you…don’t worry. 😉
Raaaaaache!!! I think it was very humble of you to let Uncle Jesse steal the spotlight here.
I WAS so excited to eat at Rachel’s Table – the REAL Rachel’s Table! You did NOT disappoint. The past two mornings I’ve wandered in the kitchen thinking, “Where is my spinach goat cheese frittata and Amish bacon?”
I totally forget what I was gonna say next. Bacon.
You rule. You make it look so easy! Can’t wait for the next round. I’ll bring my spare liver.
Oh and I’m SO proud of those hats in the first picture! *clap clap*
I didn’t think that photo could get more amazing, but I managed to blow amazing out of the water.
(I love that the last six comments on my notifications are from you. Love it.)
I make it look easy?? I swear, that’s the biggest compliment I could ever receive. Thank you!!
And thanks so much for joining me at my table. Maybe next time I’ll make three kinds of frittata and I’ll try to have more pork products. Bacon and ham just wasn’t enough.
Uncle Jesse steals the show. Like owner, like doggie.
Did you save any leftovers for us that weren’t invited?
I ate every last bit! 😉
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That may be the best looking frittata I’ve ever seen, kudos. Also, send frittata. 🙂
Why thank you. It’s really easy to make! (But I’ll just invite you to the next bloggy brunch.)
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