I am a member of the Salisbury Singers Community Chorus with fellow crooner and friend Joe Horton. Before our Monday night rehearsals, we go to dinner at Tweed’s Pub and have the same waitress, Luan, every week. After dinner, even if it might make us late, we get coffee from Starbucks. We are creatures of habit and we know it. But we often kid ourselves by asking, as if it’s a fresh idea, “Want to get a coffee?” It lends a rhythm to our weekly ritual.
One thing I also keep the same is that I change my dinner choice. Tweed’s has too long a list of simply awesome choices. It practically demands a consistent change of perspective.
This past week we chose the same meal from the list of specials; center cut pork chops over fajita onions and peppers, with melted swiss cheese. We also copied each other and selected the steamed veggies on the side. Tweed’s is far from stingy. When we were totally stuffed and forced to stop eating, the skillets were still more than half full. I immediately began mentally noting the options for use of what became 4-5 cups of nicely cooked onions, peppers, carrots, brocolli, zucchini and summer squash. When Luan asked about to-go-boxing, I was asking Joe for his leftovers.
Pork Chops Fajitas!?! Yeah, it felt weird. BUT when it’s together, it’s just right!
A couple of days later, I got hungry. In my fridge was this white Styrofoam cube of fond memories. What to do…what to do!
Eat ’em! This is the path to my achievement (4 servings):
- Pre-heat the oven. Bake. 350 degrees.
- Warm the whole hodge-podge of veggies in a 12-inch skillet. (There was between 4 and 5 cups of cooked vegetables.)
- In a separate bowl, scramble
- 6 eggs
- 1/4th cup ricotta cheese
- 1-2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- When the veggies are 75% warmed, gently fold in the egg mixture into the skillet. Evenly Distribute.
- Bake 25-30 minutes. Let Cool on counter.