Denise and Rick Cunningham

Like many boomers we're planning the "next chapter". We live a fairly chaotic life in Georgetown in Washington DC. I'm a former fashion executive and journalist. Rick's an engineer and computer scientist. We're about ready for a little change of pace. Travel... perhaps moving to warmer climes ...and definitely savoring more moments. We never set out to buy an RV...matter of fact, we had never even been in one and I definitely don't camp. But, now, with more time and a growing aversion to the insults of air travel, we bought a 40' motor coach. Our grandson, Ian, named it Gigantor. We call it Tor for short.

We're seeing things you just can't from the air and finding that we've so much to discover on this continent. In the past two years, we've taken three marvelous six-week trips. This time, we're "chasing the sun for as long as it fun". We left on October 5, 2009. We'll see how long we last!

We're searching for great places to stay, sights worth seeing, golf courses worth playing, great restaurants, shopping, farmer's markets. We're on the road in search of the high road.


Sunday, March 30, 2008

Iron Chef Sunday Brunch

Since there was such a great deal of interest in the food part of our trip blog, Rick thinks I should put cooking stuff in more often. We had a particularly good frittata today and it's kind of a lazy Sunday afternoon, so here goes.

I've mentioned in the past that on Sundays, I like to find some tidbit of ingredients or small leftovers and see what can be created around it. Today's ingredient was a half a piece of chicken pesto sausage. Sauteed green peppers and onion in olive oil. Mixed 4 eggs with garlic powder, oregano, red pepper flakes, salt and pepper and the sauteed vegetables.


Cook on stovetop lifting edges to let uncooked egg flow to bottom. I use a 10" crepe pan, but any 8'-10" skillet with oven-proof handle will do.

Topped with sliced sausage and pieces of sliced provolone. Finish in broiler to melt cheese and to brown eggs. It will also rise a bit, like a souffle.


I also had about a cup of pink vodka sauce which I heated and drizzled on top.







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