On Sunday, the day before my flight, we had Egg Frittata for breakfast, made in part with leftovers from Thursday’s stir-fry, including a few shrimp.
Breakfast
A frittata is a versatile Italian, open-faced egg dish similar to a crustless quiche or a flat omelet. It is made by mixing beaten eggs with ingredients such as meats, cheeses, and vegetables, then cooking it briefly on the stovetop and finishing it in the oven until set. It is usually served in wedges.
Love and Lemons Basic Frittata Recipe
Lunch
Around lunchtime, we headed downstairs once more to finish off the chicken soup with rice. There was also some leftover couscous to be polished off and slices of the loaf bread from the other night.
Couscous is a staple North African dish consisting of tiny, steamed granules of rolled durum wheat semolina. Often mistaken for a grain, it is technically a type of pasta with a mild flavor and light, fluffy texture. It is highly versatile, quick to cook, and traditionally served under meat or vegetable stews.
To drink, I had the light and aromatic lemon ginger tea. It’s become my favorite on this trip. It’s just so mellow, but still has a depth of flavor.
Dinner
Upstairs, my father prepared a dish of oven-baked Black Cod with potatoes and lightly fried garden vegetables. Also known as sablefish or butterfish, Black Cod is prized for its high-fat content, velvety texture, and rich, buttery flavor.
Dessert
For dessert, we had a lovely chocolate tiramisu from the co-op paired with sliced pears from the orchard. I cut the pear into thirds and served it with the tiramisu.
The cake was utterly soft and creamy, like biting into a cloud.
I heard Eileen is touring Japan soon, so I put on an episode of Begin Japanology. It’s a great program from Japan’s NHK.
