Today's Breakfast

The house is a mess! We had a party last night, but that's not why. It's a mess because I've been creating little piles of bills, manuscripts, magazines, fabric, receipts, CDs, grocery lists, handbills, shoes, clean but unfolded laundry...plus the floors are a mess. I cut my hair in the bedroom in a fit the other day, so there's snippets of brown hair ground into the carpet there. Party mess was easy to clean up: take out the recycling.

So that leaves two messes to clean up: the house and my haircut. My haircut isn't bad, per se, but it's very blase. I gave myself bangs, which I have not had in fifteen years. Back then, I think, my hair was thicker, because my new bangs are wispy little fringy things, and I don't recall my childhood bangs as being such. Plus I may need some layering. I did this home haircut trying to eschew a trip to the salon (a cost-cutting measure, so to speak). Well, I didn't work, but at least I gave it a shot. Some things are best left to the pros.

So I woke up from a beery sleep. I'm not sure how many beers I had last night--it felt like a lot, but I wan't feeling too beery this morning. All of that pizza and cake must have softened the blow. Kids, remember to eat high-carb, high-fat foods before you drink! That's why your drunk body craves junk food--it's trying to batten down the hatches.

I also woke up hungry for eggs and sweets, a very post-party sensation. But I didn't want to cook. There was half a leftover fritatta in the refrigerator, which I happily polished off.
SARA'S CLEAN-OUT-THE-REFRIGERATOR FRITATTA
-Olive oil, probably 2 tablespoons
-8 to 12 ounces roasted new potatoes, leftover from husband's specual burthday dinner, cubed
-Two scallions, thinly sliced
-Two small summer squash (crookneck or zucchini or combination), grated
-Four large eggs
-The white of one large egg (the yolk went into your husband's birthday cake)
1. Put an 8-inch nonstick skillet over medium-high heat and add a little olive oil. Cook the potatoes, tossing frequently, until they sizzle and begin to heat up. Add the scallions; cook one minute. Add the grated summer squash. Season with salt and pepper and toss to distribute.
2. Add a little more olive oil to the pan. Beat the eggs and the egg white with a little salt and pepper. Pour over the stuff in the pan and allow to cook, undisturbed, for about a minute and a half. Once the eggs have begun to set around the edges of the pan, use a rubber spatula to life up the cooked edges of the pan so that the still-runny egg mixture can flow to the bottom of the pan. Allow to set, and repeat the lifting-runny egg procedure one or two more times. Peer under the eggs; when the bottom layer is golden brown, invert a dinner plate over the pan and flip the fritatta onto the plate so that the cooked side is up. Add more oil to the pan and slide the fritatta back into the pan, cooked side up. Cook until the bottom side is golden brown, about three to fove minutes.
3. Slide onto a new plate and either serve immediately, or allow to ist out at room temperature for at least an hour before serving (this way is the BEST!) The more olive oil you add to the pan, the tastier the fritatta will be.