According to Ben Franklin, “Beer is proof that God loves us and wants us to be happy.” Much as I’d like to believe that, I find bacon more reliable proof of divine benevolence. Combined with the some good ingredients, patience, TLC, and the right soundtrack, that cured pork treat serves as the foundation of a perfect Sunday morning frittata. (More pics after the jump.)
Put the White Album on the hi-fi, turn your oven to 350F, power up your espresso machine, park the little one(s) in front of a blank notebook and crayons, and begin prep.
- 4 slices of thick bacon, diced
- 1 onion, small dice
- 4 small zucchinis, sliced into 1/8”-1/4” rounds (use the slicing disc on your food processor or a Japanese mandoline)
- a handful of freshly-grated parmigiano-reggiano
- 8 organic brown eggs (six plus two egg whites)
- lemon pepper
- chili powder
- tbsp of freshly-minced garlic
- fresh-brewed double-shot Americano
I started sharing my eclectic taste in music with my little Monkey during pregnancy. Not only did I play a wide range of music for the kid, but I also kept up my love of going to live shows. I went to about 30 shows during my pregnancy, ranging from bluegrass and jazz to symphony and progressive rock. My last concert before giving birth was approximately a week before my due date. Let me tell you, I got a lot of dancing space at that show.
Exposing my kid to music certainly didn’t begin and end in the womb. Music is always playing in our house and, between me and The Dude, we have discovered quite a few favorite albums to share with our son. Many of the albums were already in our collection, but we did find some great albums that are geared towards kids. We quickly learned that we like to rock out to them, too. We like to mix up the “kids” music with some of “our” music, with the hopes that our Monkey will also have a good ear for awesome music. However, all of this might backfire and he’ll end up listening to death metal…or worse. Like Enya. (continues…)