My farm kitchen was alive with the sounds of clamoring pots, clanging utensils and hearty laughter. Three generations of my family and a number of friends added to the camaraderie. This always makes for great fun and incredible outcomes. I had decided on an old-time menu for Saturday night, one that those who farmed this land might have made years ago for their families: Banana Bread, Chicken Pot Pie, Light Whole Wheat Bread, and Baked Apples.
My Grandson in the Kitchen
On Sunday, I turned the kitchen over to Austin, my oldest grandson, and his girl friend, Summer. They’re adventuresome cooks that I can confidently—and gladly—turn to for the preparation of a fine meal. Austin has been cooking his way through Yotam Ottolenghi’s Plenty More, that I gave him for Christmas.
For breakfast, he prepared the famed chef’s Spicy Scrambled Eggs. If your eggs are getting boring, this is the dish for you: bright and zesty. The recipe is in Plenty More or you can use this adapted, on line recipe). Austin served the scramble with hash browns and bacon. I think Ottolenghi would’ve been pleased with his rendition.