The Ides of March is the Roman day of March 13 or 15. In more modern times, it is the day of Julius Caesar’s assassination. They say that March comes in like a lion, out like a lamb.
I know that March in Seattle can be tough with the dark, rainy doom and gloom. We are already so tired of this. But our kids remind us that happier days are around the corner. Spring break, Easter and Passover are looming ahead.
March can also be something quite wonderful. The final four (in college basketball) is ever present. The Mercer Island girls’ basketball team finished in the top 12 in state. I had the privilege to watch these outstanding, professional-attitude players for their last two games. The city should be proud at how these young women maintain their composure and professionalism, even when lesser teams booed them. And the stands were empty of Mercer Island fans. The young women representing our high school showed their true shining colors and maintained their professional attitude throughout the state finals. The high school also has the lax, baseball, golf, girls tennis, cheer and drill tryouts.
This is the time of year when our seniors in high school hear what schools accepted them and what schools get their rejection letter plastered on the wall of shame at the high school. This moment is incredibly stressful for any senior parent. Our seniors are so tired from all that is required of them; they just want an answer to where they will or will not being going to college next fall. Many families anxiously await the mailman to deliver the famous yellow envelope of acceptance from the University of Washington.
With Passover around the corner, we are scrubbing and cleaning our cupboards to rid of all chalmutz (leavened food products). And Easter following the next weekend, family and friends will rejoice together. I wish everyone a safe and healthy Passover and Easter.
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Freshly ground black pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
Recipe courtesy of Food Network.