There is a stunning lightning storm on display tonight. Thunder growls ever closer, rabid bursts of wind hurtling through the house in random gusts.
I like this sort of night. Wild and unpredictable, startling in its frightening yet wondrous beauty.
Sometimes I need this wildness for it unleashes brave and adventurous feelings often kept quiet and well-behaved in my heart.
But other times I need the warmth of sunshine on stone walls, window boxes overflowing with geraniums, that golden serenity of an Italian afternoon that releases grief, anxiety and pain until all that’s left is quietness and strength.
Looking at this gorgeous stone home on Lago di Orta makes me so happy. The clambering vines, watery garages, and the exquisite little balcony that is at once deliciously private yet open to the world.
And this street makes me smile. I can almost feel the heat radiating off those thick old walls, enveloping passersby with a hug of light.
Here on our little farm in Australia the rain has arrived at last, filling the house with that heavenly scent of wet earth and damp leaves.
It’s time for me to go out on the back porch and enjoy this glorious storm.
I will leave you with the recipe for my favorite breakfast of the New Year: a Smoked Salmon Bocconcini Quiche
What sort of weather is making your heart happy these days?
Smoked Salmon Bocconcini Quiche Recipe
1 Tbsp olive oil or butter
1 large onion, diced
2-3 garlic cloves, minced
1/2 cup sun-dried tomatoes, drained and julienned
8-10 large eggs
1/2 cup milk or cream
salt and pepper to taste
1 package smoked salmon (about 4 slices)
1 tub bocconcini, drained (about 1 cup)
- Preheat oven to 200 C or 375 F.
- Heat olive oil or butter in saucepan over medium high heat. Add onion and fry until it begins to brown and caramelize. Add minced garlic and cook for 2-3 minutes. Set pan aside to cool while you mix other ingredients.
- In medium bowl add tomatoes, eggs, milk, salt and pepper. Beat together until frothy.
- Stir in onion and garlic mixture.
- Butter a casserole dish.
- Place half the bocconcini in bottom of dish.
- Pour one third of egg mixture over bocconcini.
- Lay two slices of smoked salmon over bocconcini.
- Place remaining bocconcini on salmon.
- Pour third of egg mixture over bocconcini.
- Lay remaining two slices of salmon over bocconcini.
- Pour last third of egg mixture over the salmon.
- Bake 40-45 minutes until toothpick inserted in center comes out clean.
- Serve warm or cold.