On a recent, much-needed day off, I woke with a mental list of all the things I wanted/needed to do:

Turn off phone
Enjoy some champagne with brunch with my Love
Read/Loll in the hammock with my Love
Paint for pleasure
Talk to my parents on the phone

I started with the brunch part and got all my ingredients out to prepare a simple, yet delicious omelet. I staged everything and got to chopping the items, and then out of nowhere I had that A-Ha! The real goal for the day: Slow. Down. Instead of blazing through the preparation, as I am wont to do. (It’s my job, after all, to multitask the preparation of a lot of delicious food on a lot of overlapping timelines.)

What a gift. A bird, a muse, a fairy, an angel whispered in my ear to take it all in and be present.

I warmed olive oil in the pan slowly and fried some garlic, which I sliced thinly for a crunchy garnish, and set it aside. In the same garlic-laced oil, I sauteed some quartered mushrooms until crispy and set those aside. Then I sauteed some sliced yellow onions until well browned, and set those to the side. Next, in the same well-seasoned oil, I lightly wilted a couple handfuls of fresh spinach and generously ground black pepper, removed it to a waiting plate. Finally, I whisked six eggs in two separate bowls.

With my omelet mis-en-place ready, I could make our standard yogurt and berry bowls; and as my Love set the table and opened the Champagne (jokingly referred to as “The French” in my house), I poured the eggs into two butter-foamed pans and cooked the omelets. I layered in a little nutty Gruyere, piled in the spinach and mushrooms, folded the omelets over, and garnished them with the browned onions and garlic chips.

In short, they were divine. Literally. I listened, was present, and poured love into the meal that I made. It wasn’t expensive food flown in from Sri Lanka. It’s wasn’t a job.

I am reminded in moments like these that divinity is here just when we’re not looking for it. When it happens to you, breathe it in and enjoy the ride!

¼ cup olive oil
2 cloves garlic, sliced thinly
6 crimini mushrooms, quartered
½ yellow onion, sliced thinly
3 cups fresh, baby spinach
6 eggs, divided, 3 beaten in two separate bowls
1 Tablespoon butter divided between two separate, non-stick 10” saute pans
Salt and pepper to taste

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