Shadow Shot Sunday 2 is back, and we endeavour to locate shadows in any venue, outside and inside. On a cold day outside, the changing lighting was pursued inside.
Sometimes shadows are big and bold - or for one dinner last week, very slight...I like eggs cooked a certain way, and that is full of things that mask the egg taste says Patti - no doubt. One way of preparation we rarely do is the frittata. Instead of the usual egg scramble cooked on the range, this finished cooking under the broiler.
The EB egg and half-and-half texture is fluffy, the potatoes, peppers, tomatoes and onions soft, the mozzarella melted perfectly. Paired with an inexpensive ($3.99) Portuguese red, an elegant meal, complete with shadows from apéritif to desert...
