So I’m a dad.
It happened first thing last Friday and the adjustment has been stark and rapid. And brilliant. The soft bundle of wailing, crapping, hard-long staring blob is an absolute joy (yes, even at 3am when all I want to do is sleep and he prefers to vocalise his displeasure at volumes that can only be described as ‘eleven’).
As a first time dad, it is somewhat overwhelming, a true range of emotions erupt in the heart; pride, fear, worry, joy, elation, doubt, deep contentedness. It’s funny, I’d dismissed the ‘parental’ conversations of friends and colleagues as sentimental, over the top, emotional guff. I’d roll my eyes at involved conversations about developmental stages. “Ooh, Tarquin is such a good middle-class child”, I’d scoff “he’s already defecating at a two-year-old level”. Purposefully and misanthropically gauche in dealing with young children, I was not the person you’d go to for an attentive audience when describing your little one.
Now it’s all I can do to stop tweeting every time my son gurgles.
The upshot of all this is time in the kitchen is curtailed so quick, tasty stuff that is full of nutrition is the order of the day. LIke this:
Olive, Sausage and Feta Frittata.
This is ideal for those mornings when sleep has been on the hard to find side. Be that baby or booze induced…
around 2 cm of any dried sausage, chopped
black pitted olives, chopped
some feta cheese
splash of milk
pinch of paprika
salt and pepper
Turn your grill on to medium heat.
Chop the onions and peppers nice and finely and gently sauté in a heavy frying pan.
Once the veggies have some colour to them, add the chopped sausage (I used a French Pork Saucisson Sec). Heat so the oils start to come out of the dried sausage and add their flavours to the onions and peppers.
Whilst that is happily sorting itself out, crack the eggs into a bowl, add a good splash of milk and whisk with a fork. It should be a pale yellow. Add plenty of salt, pepper and the paprika.
Pour the egg mixture over the onions and peppers and scatter the olives and feta in an arty fashion. Let cook for a couple of minutes and then put the whole lot under the grill.
It’s cooked when all puffed up and golden.