Things and Happenings

So. Things are happening, you guys.

First, my littlest sister graduated from college. College, people. There she is, cute little Wisconsin badger ball of sass, in her cap and gown. If you see her, shout out some congratulations and then give her a teaching job.* And maybe a light punch in the arm, from me.

Secondly, I made carrot cake. I used this recipe, and I ate two pieces. I’d highly recommend doing the same, if you’re into carrot cake and need something to help alleviate the feeling of extreme oldness in light of your little sister’s college graduation.

Thirdly, fourthly and fifthly, I took a road trip, found inspiration in the form of some new friends in Minneapolis, and, oh yeah, am planning a redesign of this here nook of the internets.

See? Things. Happening.

I'm working with my lovely and talented friend Val to give this place a bit of a face lift. And by face lift, I really mean face transplant (they can do those now, I'm told). So, faithful reader, get ready for the new and improved olivejuiced, which will not in fact be called olivejuiced, but something else - a new name, one that makes me want to eat cookies. With milk. Excited? Me too.

So cheers, then - to triumphant ends and new beginnings. And all the cake we'll eat along the way.

*Since this post, Casey has been given a job. A really good one. I can only assume by one of my readers. Nicely done, team.

Peach Bellinis with Fresh Blueberries

Yes, this is a girly drink. So what? I'm a girl. Besides, it's delicious. And it's especially fun to sip one of these when you have nothing to celebrate, because it feels like, all of sudden, you do.


1 part peach juice or nectar

3 parts cold, dry prosecco or champagne

fresh blueberries


Pour peach juice one third of the way up a wine glass or champagne flute. Then fill the rest of the glass with prosecco or champagne, and toss in a few blueberries. Sip, sigh, repeat.


Frittata For Your Mama

Excuse me, hi. Yes, is this thing on? Yes. Hi.

I think we should talk about something. Caramelized onions. Can we just agree right now that they smell of heaven above and bring happiness, justice and tranquility wherever they go?

Well. I made that stuff up about justice and tranquility. But the happiness part, and also the heaven scented bit, those are true. Empirically and emphatically true. The smell of onions caramelizing in a pan, that powerfully sweet yet grounding smell, the one that fills kitchens and minds with hints of something good to come -- is there any smell much better than that?

New babies, maybe. Or unicorns. I guess.

These particular onions, those ones right up there, ended up in a frittata. A caramelized onion frittata with feta cheese and herbs.

Frittatas, for those of you who are curious (or perhaps tend to skip brunch), is sort of the Italian version of an omelet. Made with eggs and usually some kind of vegetable or meat (frittatas are prime real estate for leftover meat and veggies), frittatas are different than omelets in that they're cooked through in the oven, instead of on top of the stove, and they're often served at room temperature, sliced into wedges or squares. An easy dish to throw together and one that takes well to being prepared ahead of time, the frittata is like a pocket Ace for a thankful kid on Mother's Day. Keep this one up your sleeve.

Caramelized Onion Frittata with Feta Cheese and Herbs

Some frittatas are made in a skillet (cast-iron works beautifully), started on the stove top and finished in the oven, but I poured my eggs right into a nonstick square brownie pan and baked it entirely in the oven. It came out beautifully - slightly blistered and crispy on top, soft and smooth inside.

  • olive oil, to coat the bottom of skillet
  • 1 tablespoon unsalted butter
  • 6 small yellow onions, sliced thinly
  • 8 eggs
  • 1/4 cup milk or cream
  • 1/4 cup shredded cheddar cheese (or 1 good handful)
  • 1/2 cup crumbled feta cheese
  • kosher salt and cracked black pepper
  • fresh parsley, finely chopped
  • fresh chives, finely chopped

Preheat the oven to 400ºF.

Coat the bottom of a medium large skillet with olive oil over medium heat, and add the butter. Once the butter has melted, add the sliced onions, and stir to coat with fat. Once the onions are coated and beginning to look translucent, season them with a pinch of salt and pepper, and turn the heat down to low. Cook the onions slowly, over low heat, stirring occasionally, until they begin to turn brown, or caramelize, about 30 minutes. Don't rush the onions. It takes time for their natural sugars to come out and develop that deep, sweet flavor.

Once the onions have caramelized, remove them from the heat and let them cool to room temperature. Once cooled, arrange the onions in an even layer at the bottom of an 8-inch square brownie pan (if the pan is NOT non-stick, be sure to coat the bottom and sides with butter or cooking spray).

Crack the eggs into a bowl and whisk them vigorously, at least 30 seconds. Season them with salt and pepper, and add the milk or cream, shredded cheddar cheese and herbs, mixing well to combine. Pour the egg mixture on top of the caramelized onions, and top with the feta cheese (and one more sprinkling of herbs, if you're so inclined).

Bake the frittata in the oven at 400ºF for 20 - 30 minutes, or until the top has browned slightly and the center is just slightly jiggly when you shake the pan.

Let the frittata cool before cutting into squares for serving.

Makes 16 small frittata squares, or 9 large ones.