LSA News

No. 95, February 2009

Willing to Serve
(continued)

with an unexpected car repair bill who had to decide between having food or having transportation, the woman with a limited income on permanent disability battling multiple sclerosis, and the children who are delighted to receive an ice cream treat or a free coloring book and crayons as their parent shops for their food.

I did not realize is how my first year of service would not only help my community, but change me for the better. I am appreciative of the emotional connections with people that I would not ordinarily meet in my full-time job here at the Library. I have laughed and cried at the circumstances of our tough local economy with the people I work alongside with and the people I serve for. Combined with assigned tasks like inventorying, highlighting and filing forms, and restocking shelves in between clients, serving takes on a soothing and zen-like quality that feeds my soul. When I arrive home each evening after volunteering, I am thankful for the food that my family has, I am conscious of where it comes from, and I don't want to let any of it go to waste. How grateful we are as a family to not have to struggle and wonder where our next meal will be coming from.

Volunteering makes for a later dinner than usual for us, so dinner has to be quick. One of my family's favorite meals is a cheap and easy frittata. Think of it as a crust-less quiche that can use a variety of ingredients that you probably already have on hand. Our favorite frittata takes on any ingredients we have available in our refrigerator or pantry: eggs (ours come freshly laid from local chickens, collectively called "The Girls"), leftover cooked spaghetti pasta or rice, potatoes, green onions, green or roasted red peppers, and any cheese that you have handy. Add a tossed green salad and a glass of wine and in 30 minutes you've got quick and wonderful meal after a long day.

Rose's Easy Potato Frittata

8 large eggs, beaten

2 tablespoons water

Salt

Freshly ground black pepper

2 large potatoes, peeled and diced

1/2 onion, diced

3/4 cup of grated cheese, choose your favorite (Cheddar, Parmesan, Asiago)

2-3 tablespoons extra-virgin olive oil

1. Preheat oven to 375 degrees. In a bowl, beat the eggs with water and season to taste with the salt and pepper. Add in the grated cheese.

2. Heat the olive oil in a large non-stick that is oven-proof or a cast iron skillet on medium-high heat. Add in the potatoes and cook the potatoes and onions, stirring occasionally, until the potatoes are browned and tender ? about 7-8 minutes. Add in the eggs and stir to mix in potato/onion mixture. Cook until the eggs are firm on the bottom, about 5 minutes.

3. Put the pan in the oven and bake about 10 minutes until the cheese is melted and the eggs are fully cooked. Cut into wedges in the pan to serve. Can be eaten hot from the oven or at room temperature.

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