It's been almost a year since I've posted. Teaching science to 7th graders is sometimes exhilarating, sometimes surprising, but always consuming. Summer is here again and time to recharge. A trip to Italy over spring break was quite something--more about that later. Right now it's time to catch up on home, garden and myself. I'm still dancing for fun and exercise, eating small amounts of really good food and wanting to do more things than I can ever have time for.

Breakfast today: Mushroom Frittata (Small amount, remember - serves 1, barely)

Put 1/2 Tblsp. olive oil in a skillet, add 1/3 of a chopped shallot, 1/3 of a chopped clove garlic and 1/2 tsp. chopped fresh thyme leaves and saute until soft.

Slice 1/2 (I like a little more) cup of mixed mushrooms or just use white and add to skillet. Saute about 5 minutes. Add 1 slightly beaten egg with 2 tsp. chopped fresh flat-leaved parsley and salt and pepper. Cook until egg is done. Add a slice of rye toast, a chunked roma tomato with fresh basil and a cup of hot, sweet tea. Mmmm.