Sunday, April 24, 2016


When you're retired every day is the weekend in some ways. After years of being on a tight schedule,  I some times need to pinch myself for a reality check. Yes, it's true: I don't have to get up at 5:30 am to be at school by 7:15! Although every day is like Saturday, Sunday is still a bit different. It's the only day we have a newspaper delivered and I still look forward to my morning cup of coffee along with the Sunday Styles page of the NYT. Often on Sundays I make us a brunch, too. Today, I looked in the fridge to figure out what might constitute a proper brunch and found the perfect combo. Here's what you'll need:

4 large portobello mushroom caps
olive oil
bag of spinach
1/2 onion
1/4 cup goat cheese
some fresh dill
4 eggs
1 T butter
salt and pepper

In large skillet, heat some olive oil and cook mushrooms on both sides. At same time in another large skillet, heat some oil and saute the onion and then add the spinach in bunches to wilt. Salt and pepper.

Whisk the four eggs well, and add them to a small saucepan (in which you've melted a T of butter). Scramble lightly--when almost done fold in the fresh dill and the goat cheese.

To assemble, divide spinach among the caps, then top with egg mixture and enjoy!


  1. You get all those ingredients that are good for me into everything!

  2. This is exactly what I'm making for dinner tonight!!!