~ J.P. ~
…speaking of Edward, we shared several stories the other night. A favorite was the time we returned home very late from a party one winter night and all went to bed. Some time later, people started waking up because it was cold. It wasn’t supposed to be so cold in the house. Dad conducted a quick furnace review and determined we must be out of propane. Mom called the power company, who suggested we must not have paid our bill. She objected forcefully and pushed for some other justification. After several minutes of a testy exchange, the gas company tracked down the delivery driver, who admitted he had aborted the last delivery because a goat had chased him. When we kids heard this, we suddenly recalled seeing this guy a couple of weeks earlier, running around the propane tank with Edward hot on his heels. We were watching TV after school and kept seeing his head go by the window. We gathered by the window and watched him jump up on the tank to safety, only to be followed by the goat. He’d jump down again, run around the tank and try it again, but the goat kept matching him. And with his broad horns, he was a menace. At the time, we thought it was funny, but it’s not as funny when you’re outside.
On goats and goat cheese…this recipe would benefit from fresh dill and some black pepper. It would go well with champagne, and as a Quiche (in a crust) with some asparagus on the side. The key is to get a balance where, when you have a bite without a salmon chunk, its flavored as if with salmon foam.
As stories go, my egg memory involves dad getting up every morning before work, and making himself a poached egg on toast. I don’t know when he started this, but I can recall it as early as Africa and continuing through our lives on the farm. For a time, he’d put mayonnaise on the toast and have a sliced dill pickle on the side. I don’t know what that was about, but everyone who got up early noted the change. We chose not to tell the younger children.
¾ cup milk
2/3 cup salmon – a small can will do – chopped, shredded or cubed
2 green onions
3 – 4 oz. goat cheese
pinch of dill weed
I’ve had scrambled eggs with salmon a couple of times at restaurants, but never liked them. The salmon flavor always overpowered the eggs. Here, we’ve balanced it with a touch of dill and onion, and smoothed out the flavors with goat cheese.
Chop the green onion separating the white from green. Set the greens aside (for sprinkling on top later) and saute the white parts in a 10” frying pan.
Stir the eggs, breaking all yolks with the milk (don’t whip, just smoothly blend together with a fork). Add the salmon to the mixture and about an ounce of crumbled goat cheese, mix it in and add to the pan.
Turn burner down to (almost) low and sprinkle with dill. Place a lid on the pan and let it bake for about 15 minutes. Crumble the remaining goat cheese over the top, then the green onion and serve.