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.